Cooking What I Like With Love

Saucy Lime and Cilantro Chicken Thighs

Saucy Lime and Cilantro Chicken Thighs

I am a huge fan of chicken thighs. They are so easy to cook and produce a cheap and easy dinner with their crispy skin and juicy meat. I’ve been doing a recipe with lemon and butter for years, but it can be a little bland. I decided to make this up as a quick weeknight meal that would also shine at a dinner party.  It’s a one dish recipe, so you really only use a single skillet, a cutting board and a plate. How easy is that? But more importantly, the whole thing costs less than $20 and it tastes amazing. The chicken skin is salty and crisp and the meat is enrobed in a tangy sauce brightened up by fresh cilantro. I added Mexican cotija cheese for a salty creaminess. It’s great served with rice, so you can pour the sauce over it. This is a great summer meal served with a fresh salad, perfect for a rainy day when you wish you could barbecue. I hope you enjoy it and let me know what you think!

First, dry the chicken thighs with a paper towel. Season them generously with salt. Heat an oven-safe skillet over medium high heat and add a few tablespoons of oil. Once the pan is hot, carefully add the chicken thighs, skin down and just let them crisp up without moving them. This takes about 5 minutes, but check occasionally under one thigh for color. You want them to be a caramel-brown. Once they’re well-seared, move the thighs to a paper towel-lined plate. Preheat oven to 400°F.

Let the pan cool for a minute and finely chop onion and cilantro and mince garlic. Melt butter in skillet over medium heat. Add onion and cook until the onions start to become translucent. Add garlic, cumin and cayenne. Cook for two minutes, until fragrant.

Add chicken broth, cream, cheese and lime juice. Bring to a boil and reduce heat to simmer until the sauce thickens slightly. Stir in  3/4 of the cilantro.

Lay the chicken in the pan, skin side up and place pan in oven. Cook for 20-25 minutes, until an instant read thermometer reads 165°F when inserted into largest thigh.

Serve with sauce, sprinkled with remaining cilantro. If you’d like a thicker sauce, just remove the chicken and simmer the sauce for a few minutes until it reduces. Serves 4, but this recipe is great for doubling or tripling for a party by adding more chicken thighs to the recipe. Just start it on the stove top and do all oven cooking in larger baking dishes. I served this tonight with my Easy Arugula and Corn salad and it was amazing. Here’s the link: http://www.88peas.com/uncategorized/easy-arugula-and-corn-salad/

 

 

Saucy Lime and Cilantro Chicken Thighs

April 28, 2017
: 4
: 15 min
: 40 min
: 55 min
: Easy

Crispy chicken thighs enrobed in a fragrant, tangy and creamy sauce

By:

Ingredients
  • 8 Chicken Thighs (on the bone, with skin)
  • 2-3 tablespoons vegetable or olive oil
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 bunch cilantro, finely chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Juice of two limes
  • 1 tablespoon honey
  • 1/2 cup cotija cheese (or romano or parmesan if you can't find cotija)
  • 1/2 teaspoon cumin
  • Dash cayenne, add more to taste
  • salt and pepper to taste
Directions
  • Step 1 Dry chicken thighs and season with salt. Heat oil in oven safe skillet. Sear well, skin side down, until skin is crispy and brown. Set chicken thighs on paper towel-lined plate and drain excess oil.
  • Step 2 Let pan cool for a minute. Melt butter in skillet over medium heat. Add onion and cook until the onions start to become translucent. Add garlic, cumin and cayenne. Cook for two minutes, until fragrant. Add chicken broth, cream, cheese and lime juice. Bring to a boil and reduce heat to simmer until the sauce thickens slightly. Stir in 3/4 of the cilantro. Lay the chicken in the pan, skin side up and place pan in oven. Cook for 20-25 minutes, until an instant read thermometer reads 165°F when inserted into largest thigh.
  • Step 3 Serve with sauce, sprinkled with remaining cilantro. If you’d like a thicker sauce, just remove the chicken and simmer the sauce for a few minutes until it reduces.

 



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