Crispy Cilantro Lime Chicken

Recipe From: Laura

This was absolutely Dee-Lish-Us!  Mouthwatering, juicy chicken that's exploding with immense flavor yet simple to make. 

3 tablespoons avocado oil divided

1/4 cup fresh squeezed lime juice(Juice of 2 limes)

1/4 cup fresh chopped cilantro

1 teaspoon red chili (or pepper) flakes* see below  *

4 cloves garlic minced

2 teaspoons brown sugar

3/4 teaspoon ground cumin

6 bone-in skin on(or off)chicken thighs.R best for intense flavor

Salt and pepper to taste

Fresh cilantro leaves to serve

Lime slices or wedges to serve

Instructions:

Preheat oven to 425°F .

In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.  *I think this should be a lot longer! At least 3 hours so the meat can soak in the flavors.  L.W.*

Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 6 minutes on each side until golden and crispy (chicken will not be fully cooked).

Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).

Garnish with fresh cilantro leaves and lime slices or wedges.

Serve over steamed rice or cauliflower rice, sweet potato fries or corn on the cob.  Be sure to drizzle with the pan juices.  *Red chili flakes — if you don’t like a bit of heat, leave it out all together. Or for more heat, add more!