Charred Mexican Chicken with Lime & Cilantro
Chicken thighs seared until edges blacken, then glazed with a bright cilantro-lime mojo that screams pollo a la carbon without the hours. Sheet pan, 25 minutes, zero stress.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lbs boneless chicken thighs (skin-on preferred)
- 1 cup fresh cilantro, roughly chopped
- 2 whole lime (juiced)
- 4 whole garlic cloves
- 1 whole jalapeño, seeded
- 1 tsp cumin
- 1 tbsp honey
- 3 tbsp olive oil, divided
Instructions
- 1
Pulse cilantro, lime juice, garlic, jalapeño, cumin, honey, and 1 tbsp olive oil in a blender until bright green and chunky, ~30 seconds.
- 2
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds. Working in batches, sear chicken skin-side down until deeply charred, ~6 minutes.
- 4
Flip chicken. Sear until edges look crusty and meat is cooked through (165°F internal temp), ~5 minutes.
- 5
Return all chicken to skillet. Pour cilantro mojo over top and toss gently to coat, ~1 minute.
- 6
Serve immediately with the pan sauce spooned over, lime wedges, and warm flour tortillas on the side.
Tools you’ll need
- blender or food processor
- paper towels
- 12-inch cast iron or stainless steel skillet
- meat thermometer
- tongs
- serving spoon
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