CILANTRO LIME CHICKEN | ROASTED CHICKEN THIGHS | OVEN GRILLED CHICKEN

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often cheaper and flavorful.

Chop half a cup of cilantro and save the roots for cooking.

Add the zest of two limes to a bowl.

Cut the two limes in half and squeeze the juice into the bowl.

Add 4 cloves minced garlic, 1 teaspoon minced ginger, a pinch of red pepper flakes, 1 teaspoon cumin powder, a pinch of salt, a pinch of black pepper, and 1/4 cup olive oil to the bowl and whisk everything together until it forms a paste.

Trim excess skin and fat from 12 chicken thighs and pat them dry with a paper towel.

Spoon the marinade onto the chicken and rub it in, using gloves if desired.

Marinate the chicken in the fridge for about half an hour.

Preheat the oven to 475°F.

Place a wire rack in a pan and lay the chicken skin-side down on the rack.

Season the chicken with salt and pepper on both sides.

Bake the chicken in the preheated oven at 475°F for about 10 minutes to get a char.

After 10 minutes, reduce the oven temperature to 425°F and continue baking the chicken until it is done.

While the chicken is baking, prepare a salad with a carrot, scallions, grapes, cilantro, red pepper, and red onion.

Add salt, pepper, cumin, and optional chili flakes to the salad mixture.

Grate one lime and squeeze its juice into the salad bowl, then add 1 tablespoon of yogurt and mix everything together.

Wrap the salad and put it in the fridge to rest while the chicken cooks.

After about 35 minutes, remove the chicken from the oven, which should be crispy and juicy.

Serve the chicken family-style on a platter with the salad on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary