You know the deal for recipes I make; they have to be quick, easy, and delicious. This recipe is one of my favorites and can be switched up with either chicken thighs with skin on or with boneless, skinless chicken breasts.
1 1/2 lbs. skin on, deboned chicken thighs OR boneless, skinless chicken breasts
3 T olive oil
4 garlic cloves, minced
4 T finely chopped cilantro stems & leaves
2 T lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon of salt
1. Preheat oven to 375 degrees.
2. Whisk all the marinade ingredients together in a big bowl, mix well. Add the chicken to the marinade and stir to coat well. Marinate for 15 minutes-2 hours. I did 2 hours and will continue to do that.
3. Heat up an oven-safe skillet and pan fry the chicken with the skinside down until slightly browned. Turn over and pan-fry the other wise until slightly brown. If you’re using chicken breasts, just fry each side evenly.
4. Transfer the skillet into the oven and bake for 20 minutes. Transfer the chicken & the marinade residual to a serving platter. Discard the oil. Squeeze fresh lime juice & garnish with cilantro. Serve immediately.