| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 35 minutes |
| Servings |
people
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Ingredients
- 6 chicken thighs boneless, skinless
- 1/4 cup fresh lime juice
- 1/4 cup cilantro leaves chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp Black Pepper
- 1/4 tsp red pepper flakes
Ingredients
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Instructions
- In a medium bowl, mix together the marinade: lime juice, cilantro, 2 tablespoons olive oil, cumin, garlic powder, chili powder, paprika, red pepper flakes, salt and pepper.
- Add the chicken to the marinade, cover and refrigerate for at least 30 minutes and up to 8 hours.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Once hot, add the chicken and sear for 2 - 3 minutes on each side. Don’t move the chicken around while searing. Leave the marinade in the bowl. One seared, remove the chicken from the pan.
- Pour the marinade into the pan over medium heat and bring it to a boil, raising the temperature if needed.
- Add the chicken into the pan, smooth side down. Cover and cook for 7 - 10 minutes, until cooked through. Check and move the chicken around a couple times while cooking. Serve immediately. Add additional chopped cilantro on top of the chicken and squeeze fresh lime juice over the chicken before serving. Optionally, serve over rice.