Ingredients
4 tbsp. extra-virgin olive oil, divided
Juice of 2 limes
1/4 c. freshly chopped cilantro
2 cloves garlic, minced
1/2 tsp. cumin
Pinch crushed red pepper flakes
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Cooked white rice, for serving
Preparation
Step 1Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours. Step 2When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more. Step 3Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes. Step 4Serve over rice drizzled with pan drippings.
