Want to put a tasty, flavorful and healthy main dish on your table in under an hour, start-to-finish, from scratch? Do you like the flavors of Mexican food – cilantro, lime and spicy chili flakes? If you answered “yes” to either (or both!) of these questions, then this is one recipe you are going to want to add to your collections and put into your regular menu rotation.

This is such a simple dish to prepare – you probably have all of the ingredients on-hand in your kitchen right now – that it is perfect for a hectic weeknight, when time can be a factor. It can also be a dish that is served to your family and friends at a lazy Sunday afternoon brunch.

 

INGREDIENTS

1½ lbs. skin-on, boneless chicken thighs

Lime wedges, for garnishing
Chopped cilantro, for garnishing

For the Marinade

3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes (CAUTION: This will be too spicy for most people to eat!)
½ teaspoon salt, to taste

 

INSTRUCTIONS

Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for at least 15 minutes, but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn chicken over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (the pan drippings, after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

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Quick Tip:  The secret to the intense flavor is to use a lot of cilantro stems and only some cilantro leaves, instead of just the leaves. The strongest cilantro flavor is concentrated in the stems.

Recipe courtesy of Bee at Rasa Malaysia, image courtesy of delish.com