- 10 bone-in, skin-on chicken thighs
- extra virgin olive oil
- 1/4 cup chopped cilantro
- fresh juice of two limes
- 1 tablespoon red pepper flakes
- 1 tablespoon cumin
- 1 tablespoon minced garlic
- salt and pepper
- cooked jasmine rice
- Make marinade: In a large bowl whisk together 1/4 cup olive oil, cilantro, lime juice, red pepper flakes, garlic, cumin and salt and pepper. Trim excess skin from chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
- When you’re ready to cook the chicken, preheat oven to 425 degrees F.
- Pour olive oil into a large oven-proof skillet enough to cover the bottom of the pan. Heat over medium-high heat. Re-season marinated chicken with a little more salt and pepper. Add chicken skin-side down and sear until the skin becomes golden and crispy, about 6-8 minutes. (With this many chicken pieces I cooked them in two batches.) Flip the chicken thighs and cook for 4-6 minutes more. (Chicken should not yet be cooked through).
- Remove from stovetop and transfer pan, with all pieces, into hot oven; bake until the chicken is cooked through, about 10 to 15 minutes more.
- Serve atop a bed of fragrant jasmine rice and drizzle with extra pan drippings and a little lime juice and garnish with more chopped cilantro.
On a side note; my kids love asian food and they love spicy foods so they added soy sauce and Sriracha sauce for an added layer of flavor.