175 minutes
A bold and zesty roasted chicken dish infused with cilantro, lime, and spices.
Fresh Cilantro, chopped
cups
Lime, juice and zest
each
Garlic, minced
cloves
tablespoons
teaspoons
teaspoons
teaspoons
to taste
to taste
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with a bit of olive oil, so your chicken doesn’t stick and cleanup is easy.
2. Prepare Marinade
In a large bowl, combine the chopped cilantro, lime juice and zest, minced garlic, olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. This mixture will be the marinade that infuses your chicken with a bold, zesty flavor.
3. Marinate Chicken
Add the chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Use your hands to massage the mixture into the chicken, making sure the flavors penetrate the skin and meat. Let the chicken marinate for at least 15 minutes, or up to 2 hours if you have the time.
4. Arrange Chicken on Baking Sheet
Once marinated, arrange the chicken thighs skin-side up on the prepared baking sheet, making sure they aren’t touching. This spacing allows the skin to crisp up beautifully.
5. Roast Chicken
Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden and crispy, and the meat is cooked through. You’ll know it’s done when the internal temperature reaches 165°F (74°C) and the juices run clear.
6. Rest and Serve
When your chicken is perfectly roasted, remove it from the oven and let it rest for about 5 minutes to allow the juices to redistribute throughout the meat. Serve your Spicy Cilantro-Lime Roasted Chicken hot, garnished with extra fresh cilantro and a squeeze of lime if desired.
Use the herb-citrus-spice framework to create a marinade of basil, lemon zest, and a pinch of red pepper flakes. Grill the salmon to your desired doneness.
Instead of cilantro and lime, try using basil and lemon for a Mediterranean twist, or dill and orange for a Scandinavian-inspired flavor.
Integrate flavors from other cuisines while keeping the core concept intact. For example, use a soy sauce, ginger, and green onion marinade for an Asian twist.
Create a yogurt-based sauce with lime and cilantro to drizzle over the roasted chicken for a creamy contrast. Make a quick salsa with fresh tomatoes, onions, and jalapeños to serve alongside the chicken.
If you want to adjust the heat level or change the flavor profile, swap in other chilies or spices. For example, use smoked paprika and chipotle for a smoky version, or garam masala and turmeric for an Indian flair.
Brine your chicken to ensure it remains moist and flavorful during cooking.
Let the chicken rest before carving to allow juices to redistribute.
Use a meat thermometer and consider removing the chicken at 160°F to account for carryover cooking.
Use a mortar and pestle for your cilantro-lime marinade to release essential oils for a more potent flavor.
Start with a high temperature to crisp the skin, then reduce to cook through evenly.
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