Crispy Cilantro Lime Chicken


4 tablespoons Blood Orange Olive Oil

1/4 cup Key Lime White Balsamic

1/4 cup fresh chopped cilantro

1 teaspoon red pepper flakes (optional)

4 cloves garlic minced

1 teaspoon ground cumin

6 bone-in skin-on (or off) chicken thighs

Salt and pepper to taste

Fresh cilantro leaves to serve

Lime slices or wedges to serve

Preheat oven to 425°F.

In a medium-sized shallow bowl, whisk together 3 tablespoons Blood Orange Olive Oil together with the Key Lime White Balsamic, chopped cilantro, chili flakes, garlic, and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for at least 15 minutes, but the longer the better.

Heat the remaining one tablespoon of Blood Orange Olive Oil in a non stick pan or cast iron skillet over medium-high heat and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).

Transfer chicken along with remaining marinade 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, and drizzle with the pan juices.

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