Skillet Cilantro Lime Chicken Thighs Recipe

Boneless cilantro lime chicken thighs seared in a cast iron skillet and then sauteed in a honey-based cilantro and lime marinade.

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Skillet Cilantro Lime Chicken Thighs Recipe

Chicken has never been a favorite of mine. I don’t know if I’m scarred from my parents feeding me BOILED chicken growing up, or if it’s just not in my culinary DNA. I’m trying to find new flavorful ways to add more chicken into my repertoire. Cilantro lime chicken is a giant leap in the right direction.

The only way I really like plain chicken is if it’s grilled or barbecued. I love the slightly charred and caramelized taste and texture of grilled chicken. It nullifies that plain chicken taste I just can’t stand.

Boneless, Skinless Versus Bone-In, Skin On Thighs

For this recipe, I prefer boneless, skinless chicken thighs. The skinless thighs are going to be a little healthier and you don’t have to fight with the bone. Bone-in skin-on thighs tend to be a little juicier thanks to the skin and bone. I think these are best for roasting.

Chicken thighs, in general, are more tender than your typical chicken breast. The dark meat is most comparable to the chicken wing or drumstick.

How to Cook Chicken Thighs in Cast Iron

Cilantro lime chicken is a sweet and savory chicken that tastes as if it’s grilled to perfection. But how do we get around grilling marinated chicken if we forget to marinate overnight or don’t have time? Easy, we sear it in a cast iron skillet with a sauce that will instantly caramelize into a sticky glaze. I typically cook for about 7-8 minutes per side on medium heat.

It helps to unfold the chicken thighs so they lie flat in the skillet. They will cook much quicker and more evenly this way. Typically packaged chicken thighs are slightly rolled into a more circular shape.

Cilantro Lime Marinade

The marinade consists of honey, cilantro, fresh lime juice, garlic, and cumin. The honey will add a sweet sticky glaze as the sauce reduces, similar to your classic barbecued chicken, while the lime, cilantro, and cumin will add a citrusy twist.

Can I Grill this Recipe?

Absolutely, just note the recipe won’t turn out the same. You won’t get the same caramelized thick glaze with grilling as we’re not cooking the sauce. If you do decide to grill this recipe, it’s absolutely essential that the chicken marinates overnight or for 4-6 hours to soak up the flavor.

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Skillet Cilantro Lime Chicken Thighs Recipe
Skillet Cilantro Lime Chicken Thighs Recipe
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Skillet Cilantro Lime Chicken Thighs Recipe

★★★★★ 5 from 7 reviews
  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3–4 1x
  • Category: Dinner
  • Cuisine: American
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Description

Boneless cilantro lime chicken thighs seared in a cast iron skillet and then sauteed in a honey-based cilantro and lime marinade.

Scale

Ingredients

  • 4–6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil, for searing

Cilantro Lime Sauce

  • 1/4 cup lime juice (or juice of 2 limes)
  • 1/4 cup honey
  • 1/3 cup cilantro, finely chopped
  • 2 tablespoons soy sauce
  • 1–2 garlic cloves, minced
  • 1 teaspoon cumin
  • pinch of crushed red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Combine cilantro lime sauce ingredients in a bowl, whisk until combined. Set aside.
  2. Season chicken thighs liberally with salt and pepper. Heat olive oil in cast iron skillet on medium heat. Once warm, add the chicken and sear for about 6-8 minutes. Flip and sear for an additional 6-8 minutes. See note below.
  3. Add the cilantro lime sauce, let sauce simmer until thickened, about 2-3 minutes. Flip the chicken in the sauce until well coated. Garnish with additional cilantro if desired and serve.

Notes

It helps to unfold the chicken thighs so they lie flat in the skillet. They will cook much quicker and more evenly this way. Typically packaged chicken thighs are slightly rolled into a more circular shape.

Keywords: cilantro lime chicken thighs, cast iron chicken thighs, chicken recipes

Adapted from: The Recipe Critic