Marinated and pan-seared chicken thighs, enhanced with a flavorful blend of lime, garlic, and spices, resulting in a crispy and juicy dish garnished with cilantro and served with lime wedges.
1: In a mixing bowl (or a zip-top bag), combine olive oil, juice and zest of 2 limes, minced garlic, chopped cilantro, honey, chili powder, red pepper flakes, cumin, salt, and pepper; stir or mix until well combined.
2: Remove 1/4-cup of the marinade and place it in a bowl; set aside for later.
3: Add chicken thighs to the marinade and toss around to coat well; cover with plastic wrap and let stand at room temperature for 30 minutes, or in the fridge for up to 2 hours.
4: Set a large cast iron skillet over medium-high heat. Heat it until hot.
5: Add the chicken thighs to the skillet - be careful, they will sizzle - discard the remaining marinade.
6: Cook the thighs for 5 minutes, or until nicely browned on the bottom; flip and continue to cook for 6 to 8 more minutes, or until cooked through and internal temperature registers at 165˚F.
7: Remove from heat.
8: Brush chicken thighs with reserved marinade.
9: Garnish with chopped cilantro and serve chicken with lime wedges.
