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Coriander Lime Chicken
An easy-to-make delicious, flavoured, and exotic chicken dish
- Frying Pan
- Oven
- 4 tbsp Extra-virgin Oil
- 5 Grams Freshly chopped Cordiander
- 2 Cloves Garlic
- 2 tbsp Freshly squeezed lime juice
- 1/2 tsp Cumin
- 1 pinch Crushed Chilly Flakes
- 4 Bone-in and Skin-on Chicken thighs
- Salt
- Freshly ground black pepper
- Cooked White Rice
Whisk together 2 tablespoons oil, lime juice, coriander, garlic, cumin, and chilli flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
When ready to cook, preheat oven to 220°C (200ºC fan). In a large ovenproof pan over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to pan skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
Transfer pan to oven and bake until chicken is cooked through, 10 to 12 minutes.
Serve over rice drizzled with pan drippings.
