| Prep Time: 5 mins | Cook Time: 55 mins | Yields: 4 |
Ingredients:
- 4 tbsp. extra-virgin olive oil, divided
- Juice of 2 limes
- 1/4 c. chopped fresh cilantro
- pinch of crushed red pepper flakes
- 2 cloves garlic, minced
- 1/2 tsp. cumin
- 4 bone-in skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- Cooked white rice, for serving
Directions:
- Make marinade: Whisk together 2 tablespoons olive oil, lime juice, cilantro, red pepper flakes, garlic and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
- When you’re ready to cook the chicken, preheat oven to 425°.
- Pour remaining 2 tablespoons olive oil into a large oven-proof skillet and heat over medium-high heat. Season both sides of marinated chicken with salt and pepper, then add chicken to skillet skin-side down and pour in the remaining marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken and cook for 2 minutes more. (Chicken should not yet be cooked through.)
- Turn off the heat and transfer skillet to oven. Bake until the chicken is cooked through, 10 to 12 minutes more.
- Serve with white rice and drizzle with extra pan drippings.
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