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Cilantro Lime Crispy Chicken

Cilantro lime crispy chicken thighs with a bold marinade and pan-seared, shatteringly crisp golden skin. Bone-in, skin-on thighs are cooked in a hot cast iron skillet until 165°F, then rested for juicy, flavorful bites.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs total; adjust marinade as needed.
Cilantro lime marinade
  • 0.33 cup fresh lime juice
  • 1 tbsp lime zest
  • 0.5 cup fresh cilantro, finely chopped
  • 4 garlic, minced
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne
Serving
  • 0.5 cup fresh cilantro and lime wedges for serving Add more to taste, for brightness at the table.

Equipment

  • 1 cast iron skillet

Method
 

Make and marinate
  1. Combine lime juice, lime zest, cilantro, garlic, olive oil, cumin, garlic powder, smoked paprika, salt, pepper, and cayenne until well mixed.
  2. Add chicken to the marinade and refrigerate for at least 1 hour.
  3. Before cooking, pat the chicken skin dry for maximum crispiness.
Sear in cast iron
  1. Heat a cast iron skillet over medium-high heat until hot.
  2. Place chicken skin-side down in the skillet and cook undisturbed for 8-10 minutes, until the skin is shatteringly crispy and golden.
  3. Flip the chicken and cook for 8-10 minutes more, until cooked through (165F).
Rest and serve
  1. Rest the chicken for 5 minutes before serving to help the juices settle.
  2. Serve with fresh cilantro and lime wedges for brightness.

Notes

For the crispiest skin, pat the thighs very dry right before they hit the skillet; don’t skip the 1-hour marinate, but do cook promptly after drying. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a hot skillet to re-crisp the skin. Freezing is not recommended for best texture. If you want a lower-sodium version, reduce the salt to 1/4 tsp while keeping everything else the same.