Who is ready for winter? I am! This hot weather is just a little over the top for me! I do not want to be outside longer than I have to be right now.
We are usually grilling a few times a week during the summer. But, unfortunately, it has even been too hot for that lately!
I came across this recipe on Pinterest recently. The blog that Pinterest led me to has a ton of recipes that sound amazing! Check them out at www.rasamalaysia.com.
Since you can never have too many chicken recipes, here’s a delicious indoor recipe. This Cilantro Lime Chicken cooks up pretty fast, so there is no need to heat the kitchen for too long.
This dish is excellent with various sides, or it’s terrific on a fresh green salad. The marinade is loaded with flavor and works well with chicken breasts or thighs. Don’t waste the cilantro stems, though. They have a ton of flavor and work wonderfully in this marinade.
So limit that outdoor activity, use sunscreen when you need to be outside and remember to drink plenty of water. Then double the Cilantro Lime Chicken recipe to reduce time in the hot kitchen!
Cilantro Lime Chicken
Ingredients
- 1 1/2 pounds deboned chicken breasts or thighs, skin on or skin off works well
- Marinade:
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 4 tablespoons finely chopped cilantro leaves and stems
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes
- 1/2 teaspoon kosher salt
- lime wedges and chopped cilantro leaves to garnish, if desired
Instructions
- Whisk oil, garlic, chopped cilantro, lime juice, red chili flakes and salt together. Pour into a large zip top bag.
- Place chicken in the zip top bag, seal, removing air. Shake bag, allowing the marinade to cover all of the chicken. Place in refrigerator and marinate for 2 hours.
- Preheat oven to 375℉.
- Heat a cast iron skillet over medium-high heat. Place the chicken, skin-side down if cooking with the skin, and cook until browned.
- Turn the chicken over. If you have any remaining marinade in bag, pour it over the chicken now. Place the skillet in preheated oven to continue cooking for about 20 minutes. Checking internal chicken temperature and removing when it has reached 165℉.
- Transfer chicken to a serving platter. Pour any juices in the pan over the chicken.
- Serve immediately with lime wedges and garnish with chopped cilantro.
