In our home, chicken is almost in everything we eat, so it’s important for me to come up with yummy poultry dishes that will keep our tummies satisfied. That’s why this evening I added a fun, Mexican-inspired twist. My Cilantro Lime Chicken is packed full of cilantro (go figure), citrusy lime and a touch of jalapeno for heat. I served this juicy chicken atop black beans, but can see this entree easily being converted to shredded chicken tacos. I may just have to remake these so I can try them with tortillas.
- 4 chicken thighs
- juice of 2 limes
- 1/4 tsp salt
- 1 cup cilantro, chopped
- 1 large jalapeno, minced
- 1 tbsp vegetable oil
- In a bowl, combine the chicken, lime juice, salt, cilantro and jalapeno and mix until the chicken is evenly coated. Cover the bowl with plastic wrap and marinade overnight making sure to flip the chicken once so it marinades evenly. (I marinated my chicken for almost 18 hours.)
- Preheat the oven to 450 degrees F.
- Heat the oil on high in a nonstick, oven-proof pan and brown the chicken thighs skin-side down. Flip the chicken and add the remaining marinade to the pan and transfer to the oven to roast for 20 minutes or until the juices run clear.