Lemon and Cilantro Chicken

Ingredients

• 1.5 lb Boneless chicken thighs (The recipe specifies 1.5 to 2 lb; use up to 2 lb as needed.)
• 2 Lemons (Use the zest and juice.)
• 1 tsp Sweet paprika
• 2 tsp Whole dried oregano
• 1 tbsp Olive oil
• 1 tbsp Honey
• 0.25 cup Fresh cilantro (Finely chopped, plus a little extra for finishing.)
• 1 clove Garlic (The transcript includes it, although the description does not specify an amount; use 1 chopped or grated clove.)
• Salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   Zest the 2 lemons and squeeze them. Chop the cilantro and garlic so all the ingredients are ready.

2. 2

   In a bowl, mix the lemon zest and juice, olive oil, paprika, oregano, garlic, cilantro, and honey. Season with salt and pepper to taste.

3. 3

   Set aside a small portion of the mixture before adding the chicken. This reserved mixture will be used at the end and must not come into contact with raw chicken.

4. 4

   Add the chicken thighs to the remaining marinade and toss until completely coated. Let them rest for at least 10 minutes while you heat the skillet; if you have time, you can marinate them for up to 2 hours in the refrigerator.

5. 5

   Heat a large, heavy skillet over high heat until very hot. Remove excess marinade from the thighs so they brown instead of simmering in liquid.

6. 6

   Place the chicken in the hot skillet, leaving space between the pieces. Cook for approximately 4 to 6 minutes on the first side, without moving it too much, until well browned.

7. 7

   Turn the thighs over and reduce the heat to medium. Continue cooking for 6 to 10 minutes, depending on thickness, until fully cooked and reaching 165°F (74°C) in the center.

8. 8

   Remove the chicken from the skillet and let it rest for 3 minutes so it retains its juices.

9. 9

   Finish with a little more lemon juice, fresh cilantro, and the reserved mixture, adding it only after the chicken is cooked. Serve hot.

Notes

The transcript also mentions that it can be prepared in an air fryer, but the source does not provide the visible cooking times. To avoid an unattributed estimate, only the skillet method is detailed here. Refrigerate leftovers in a sealed container for up to 3 days and reheat them gently so the chicken does not dry out.

Nutrition per serving

• main course
• chicken
• gluten-free
• dairy-free
• high-protein
• skillet
• marinated
• family meal