Crispy Chile Lime Chicken

Name: Crispy Chile Lime Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 2 lbs boneless, skinless chicken thighs, patted dry; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped

Pan-seared chicken thighs with a spiced chile and lime crust, tender and juicy inside. A trending Southwestern favorite that's restaurant-quality and weeknight-easy.

40 minEasyServes 4380 cal/serving

SouthwesternDinnerStovetopStandardGluten-Free

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Ingredients

2 lbs boneless, skinless chicken thighs, patted dry
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped

Instructions

1

In a small bowl, combine 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
2

Pat 2 lbs patted dry boneless, skinless chicken thighs dry with paper towels. Rub the spice mixture evenly all over the chicken, coating both sides.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken.
4

Cook for 6-7 minutes per side until the internal temperature reaches 165°F on an instant-read thermometer. Do not move the chicken too much - let it develop a crust.
5

Transfer chicken to a plate. Squeeze 2 tbsp fresh lime juice over the warm chicken and sprinkle with 2 tbsp chopped fresh cilantro.
6

Serve immediately with your choice of sides.

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Prints the ingredients and method only.

Questions

What internal temperature should Crispy Chile Lime Chicken reach?

For Crispy Chile Lime Chicken, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Crispy Chile Lime Chicken?

Step 2 reads: "Pat 2 lbs patted dry boneless, skinless chicken thighs dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of cilantro in Crispy Chile Lime Chicken?

The entry for Crispy Chile Lime Chicken calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use chicken breasts instead of chicken thighs in Crispy Chile Lime Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Crispy Chile Lime Chicken uses 2 lbs boneless, skinless chicken thighs, patted dry.

Is Crispy Chile Lime Chicken spicy?

Only mildly. The heat in Crispy Chile Lime Chicken comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Crispy Chile Lime Chicken?

One serving (the recipe makes 4) is about 380 calories, with 44 g protein, 3 g carbohydrate and 20 g fat.

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