Cilantro Lime Chicken
Moist-tender chicken roasted to absolute perfection in a zesty, cilantro lime sauce. Quick and easy for any night of the week!
Greetings from Newport Beach! Butters and I left LA for a mini, quick getaway, driving down the PCH and enjoying the beach.
But of course we had to stop for Alta Coffee’s famous toffee latte first and foremost in style. Argyle sweater and everything here.
Then we stopped by Huntington Dog Beach where Butters clearly had the worst time of his life chasing squirrels, dipping his paws into the water and turkey-legging.
No, but really, we enjoyed the beach, got a facial, a pedicure, and basically had a treat-yo-self few days. That and a few lobster rolls from Slapfish.
But my only regret is ordering the lobster roll over the lobster grilled cheese. Epic fail here. But there’s always next time, right?
Until then, I’ll have this cilantro lime chicken to tide me over.
Juicy, tender-crisp chicken thighs lightly coated in brown sugar for just a touch of sweetness and seasoned with paprika, oregano and basil.
Not to mention that heavenly butter sauce that the chicken is cooked in with all the browned up bits from the bottom of the pan.
It may look gunky and all but those bits are golden. And you can easily spoon over some leftover sauce over brown rice or quinoa for a quick meal or snack!
Cilantro Lime Chicken
Ingredients
- 8 teaspoons brown sugar, divided
- 8 bone-in skin-on chicken thighs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- Juice of 2 limes
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F.
- Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Season with oregano, basil, paprika, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lime juice and cilantro.
- Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
Did you make this recipe?
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That chili-lime chicken looks so good I want to swim in it!. Guess what I’m making tonight!!!!!! LOVE your blog!
how necessary is the brown sugar? i don’t like to add sugar to recipes. love cilantro though!
You can definitely omit as needed.
You have the Best recipes every, I’ve been cooking meals for over 45 yrs. and so appreciate getting your yummy recipes.
I tried this recipe last night and my husband loved it. He really likes spicy food so I am thinking of adding a little red pepper to the recipe next time. Do you have any other suggestions top spice it up a bit?
Crushed red pepper flakes would be perfect!
Love Alta!
WHY??
Why didn’t I check your site BEFORE I went to the grocery store today. Now, I have to wait until next week to make this. It looks so tasty. By the way, I am a huge fan. I’ve made several of your recipes and they are always easy to follow and DAMN delicious. Thanks for all that you do.
I make something similar but yours seems to offer a lot more flavor. Going to try this weekend. 175 degrees seems about 10 degrees to high. When my digital thermometer reads 163 degrees, I will remove and tent with foil and it gets up to 165 degrees in about 5 min and the juices have time to settle by then.
Butters the Corgi is adorable!!!
Any chance I can substitute chicken breasts? Not a big fan of dark meat….
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Chungah, this looks fabulous. I envy you today, I love driving the PCH and Newport Beach is a great place to hang out. (Except cilantro is really called coriander ~ at least it is in England….)
Had to share IMMEDIATELY with my friend who is a cilantro lover!Looks so good…we want to make it now!!
can you use anything else than cilantro family are not fans
Parsley would be a great substitute.
Just bought chicken thighs at the store, now I know exactly what I am going to do with them.
A nice recipe and a pretty little dog. Thank you
You hit all my favorite spots!!!
Chicken looks amazing, can’t wait to try!
What side dishes do you recommend serving with this? Thanks!
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Yum!! Making this chicken this week!
That latte is to die for! Looks like a great little getaway. Also, this recipe….yum. It is so simple, but looks like it is just bursting with flavor. Delish!
This looks so good!! I will have to try!!!!