Cilantro-Lime Chicken Thighs

This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.

The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.

Yield: Serves 4

• 1/4 cup chopped fresh cilantro leaves, plus more for garnish
• 2 T extra virgin olive oil
• 2 T freshly squeezed lime juice, plus wedges for serving
• 1 T lime zest
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs (I used 4 large thighs)
• cooked rice and refried beans, for serving, as desired
• guacamole or avocado slices, for serving, as desired
• corn, red onion, shredded cheese, tomatoes, and salsa, for serving, as desired
• hot sauce and sour cream, for serving, as desired
• flour or corn tortillas for serving as a burrito or tacos, optional

1. In a medium bowl, combine 1/4 cup chopped cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. (I marinated the chicken for 6 hours.)
3. Preheat broiler or grill.
4. Remove the chicken from the marinade and place on a rimmed baking sheet, if broiling.
5. Cook the chicken until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
6. Let rest and cool slightly to coarsely hand-shred (to use as a taco or burrito filling).
7. Serve with rice and refried beans and assorted toppings, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →