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Cilantro Lime Crispy Chicken

Cilantro lime crispy chicken thighs with a zesty marinade and pan-fried, shatter-crisp golden skin. Cooked in a cast iron skillet, then rested for juicy meat and bright lime-cilantro flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4-6 thighs; aim for similar thickness so cooking times stay consistent.
Cilantro lime marinade
  • 0.3333333333 cup fresh lime juice
  • 1 tbsp lime zest
  • 0.5 cup fresh cilantro, finely chopped
  • 4 clove garlic, minced
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
Serving
  • 1 fresh cilantro and lime wedges for serving Serve alongside the chicken for extra brightness.

Equipment

  • 1 cast iron skillet

Method
 

Make the cilantro lime marinade
  1. Combine fresh lime juice, lime zest, fresh cilantro, garlic, olive oil, cumin, garlic powder, smoked paprika, salt, black pepper, and cayenne until evenly mixed.
  2. Set aside a small portion of the marinade if you’d like extra sauce for serving, then use the rest to coat the chicken thoroughly.
Marinate the chicken
  1. Marinate the chicken for at least 1 hour, covered, in the refrigerator.
  2. Before cooking, pat the chicken skin dry with paper towels to maximize crispiness.
Crisp and cook in a cast iron skillet
  1. Heat a cast iron skillet over medium-high heat until hot, then place the chicken skin-side down and cook undisturbed for 8-10 minutes until the skin is shatteringly crispy and golden.
  2. Flip the chicken and cook for 8-10 more minutes until cooked through to 165F, keeping the heat at medium-high for sustained browning.
Rest and serve
  1. Rest the chicken for 5 minutes to let the juices redistribute, then serve with fresh cilantro and lime wedges.

Notes

For the crispiest skin, pat the chicken very dry right before it hits the pan; moisture is what prevents shattering. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a skillet until hot. Freezing is not recommended for best texture, but it can be done and reheated gently. Dietary swap: use gluten-free spices if needed, and keep the recipe as-is for a naturally gluten-free option.