Cilantro Lime Chicken
This dish is a family favorite! Easy and delicious and can be enjoyed all year round. Plus, it's dairy-free and gluten-free.
Ingredients
- 8 chicken thighs, boneless, skinless
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 2 limes, juice of
- 2 cups chicken broth
- 1 bunch cilantro, stems removed, chopped; separate a handful for garnish
Spice Mix
- 1 tbsp seasoned salt
- 1 tsp bourbon smoked paprika (any paprika will do)
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 375 degrees
- In a small bowl, mix the spices. Pat chicken dry and season each thigh on both sides with the spice mix. Let chicken sit at room temperature for about 15 minutes (optional).
- Heat 2 tbsp olive oil over medium-high heat in a large dutch oven or cast iron skillet. Brown chicken thighs deeply on both sides. Remove chicken from pan and set aside briefly.
- Lower the heat and add broth. Scrape the bottom of pot to deglaze.
- Once deglazed, bring liquid to a simmer, then add lime juice, garlic and return chicken to pot. Toss in cilantro, saving a handful for garnish.
- Bring to a high simmer for about 5 minutes, then turn burner off.
- Put the lid on (or cover with foil, if using skillet), then transfer to oven and cook for 45 minutes or until chicken is cooked through. Garnish with remaining cilantro.
- Serve over rice or couscous.
Notes
This recipe is easy to make and gluten- and dairy-free! It will be a family favorite to serve all throughout the year!