Cilantro-Lime Chicken Skillet
- 8 chicken thighs, bone in, skin on
- 2 Tbsp avocado oil, or olive oil
- 6 garlic cloves, roughly chopped
- 2 fresh limes, juiced
- 2 cups low sodium chicken broth
- 1 bunch fresh cilantro, stems removed, chopped; more for garnish
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp ground nutmeg
Preheat your oven to 375 degrees f.
In a small bowl, mix the spices together very well.
Season each thigh on both sides with the spice mix.
Heat oil in a large cast iron skillet and brown the chicken thighs nicely on both sides in the heated oil. Remove from the skillet and set aside briefly.
Lower the heat and deglaze the skillet with the broth. Let cook to reduce the broth a bit, and then add the lime juice and garlic to the broth.
Now return the chicken to the skillet; and toss in the cilantro.
Cover the skillet and transfer to the 375 degree f. heated oven for 35-45 minutes or until chicken is cooked through.
Garnish with more cilantro, if you like and serve with cooked brown rice.
PLEASE REMEMBER TO SHARE ON FACEBOOK AND PIN IT!