Juicy 20-Minute Skillet Cilantro Lime Chicken Thighs with Garlic Butter Pan Drippings

🛒 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs (trimmed of excess fat)
• 2 large fresh limes (1 zested and juiced, 1 sliced into wheels for searing)
• 4 cloves fresh garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp kosher salt and 1/2 tsp cracked black pepper
• 2 tbsp olive oil (for searing)
• 2 tbsp unsalted butter
• 1/2 cup fresh cilantro (coriander leaves and tender stems), finely chopped

👩‍🍳 Step-by-Step Instructions

1. 1
   Pat chicken thighs completely dry with paper towels.
2. 2
   In a medium bowl, combine lime zest, lime juice, minced garlic, ground cumin, smoked paprika, onion powder, kosher salt, black pepper, and 1 tbsp olive oil. Add the chicken thighs and toss to coat thoroughly. Let marinate for 15 minutes at room temperature (or up to 4 hours in the fridge).
3. 3
   Heat remaining 1 tablespoon of olive oil in a large 12-inch cast-iron skillet over medium-high heat until shimmering.
4. 4
   Add chicken thighs in a single layer (shake off excess marinade, but do not discard it). Cook undisturbed for 5 to 6 minutes until a deep golden-brown crust forms.
5. 5
   Flip chicken thighs and cook for another 4 to 5 minutes until the internal temperature reaches 170°F (77°C). Transfer chicken to a clean plate.
6. 6
   Lower skillet heat to medium. Pour in the remaining marinade and drop in the lime wheels. Let bubble and reduce for 60 seconds.
7. 7
   Remove skillet from heat. Whisk in the cold butter until melted and glossy, then stir in most of the chopped cilantro.
8. 8
   Return chicken thighs and their resting juices to the skillet, spooning the fragrant garlic-lime pan sauce all over the meat. Garnish with remaining fresh cilantro and serve hot over rice or warm tortillas!

🥗 Nutrition Facts (Per Serving)