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.