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Wednesday, March 30, 2016

Cilantro-Lime Chicken Thighs

Chicken thighs are one of my all-time favorite proteins to cook for a weeknight dinner. They are pretty cheap compared to boneless, skinless chicken breasts (usually half the price) while still being convenient to cook.

I found this recipe almost a year ago and it has quickly moved into regular rotation as one of our Master Meals. I'm pretty sure you can't screw this up. The ingredients are simple and it consistently comes out perfectly tender and crazy flavorful.

I always make this dish in my Lodge cast-iron skillet because it goes straight from the stovetop to the oven easily and because it makes me feel like a legit cook. Serve with rice and a side of roasted veggies (for us practically always green beans or broccoli).

Cilantro-Lime Chicken Thighs
  • 8 chicken thighs, bone in, skin on
  • Olive oil
  • 6 garlic cloves, roughly chopped
  • 1 cup dry white wine
  • 2 limes, juice of
  • 2 cups chicken broth
  • 1 bunch cilantro, stems removed, chopped; more for garnish
  • Olive oil
Spice mix:
  • 1 tbsp seasoned salt (I use Lawry's)
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • ½ tsp ground nutmeg
  1. Preheat your oven to 375 degrees F.
  2. In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
  3. When ready, heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. (Deeply y'all. Put the chicken down and let it be. Don't peek for at least 6-7 minutes. Flip only once it's browned like the picture above.) Remove from the skillet and set aside briefly.
  4. Lower the heat and deglaze the skillet with the white wine. (Deglaze is fancy for: pour in the wine and use a whisk to scrape up the browned bits from the bottom of the pan.) Let cook to reduce and then add the broth.
  5. Bring the liquid to a simmer then add lime juice and garlic.
  6. Now return the chicken to the skillet; and toss in the cilantro.
  7. Bring to a high-simmer for about 5 minutes or so.
  8. Cover the skillet (foil will do) and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
  9. Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
*Note: I usually only make 5 thighs and half all other quantities in this recipe because only 1 out of my 4 kids will touch it.* 

Enjoy and please let me know what you think if you try it!


  1. aaaaaand adding this to my rotation

    1. I hope you do! Halving it would make a perfect dinner for one/lunch the next day combination.


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