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.

Mexican-Style Chicken over Penne

Chipotles, Cheese, Chicken Thighs… mmm… this dish could have just as easily been a taco or burrito filling, but we ate it over penne. ūüôā I had to make a Mexican dish to enjoy my new margarita glasses in the warmer weather!

This dish was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. I used a combination of cheeses and increased the amount of chicken, garlic, corn, and cheese in the dish.

Yield: Serves 4 to 6

  • 1¬†pound penne rigate (I used whole wheat)
  • ¬†5 tablespoons extra-virgin olive oil
  • 2 1/2 to 3¬†pounds (about 10) skinless, boneless chicken thighs, cut into 1-inch dice
  • ¬†coarse salt and freshly ground black pepper
  • ¬†1 large sweet or yellow onion, cut into 1/4-inch dice
  • 3 large garlic cloves, minced
  • ¬†One 28-ounce can diced tomatoes, drained
  • ¬†1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
  • 1 cup frozen corn, thawed
  • ¬†1/4 pound queso fresco, queso blanco, Monterey Jack, and/or¬†mozzarella cheese, coarsely grated (1 1/3 cups)
  • ¬†1/4 cup coarsely chopped cilantro leaves
  1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
  2. Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes.
  3. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes.
  4. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
  5. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the cheese and toss.
  6. Transfer the pasta to bowls, sprinkle with the remaining cheese and the cilantro and serve.

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