Crispy Chicken Thighs with Spicy Cilantro Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken to a bowl, add the juice of 1.5 limes, 3-4 finely minced fresh garlic cloves.

Step 2

Then add two tbsp olive oil, 2-3 pinches of sea salt, fresh ground pepper, 1.5 tbsp paprika, 1/2 tbsp cumin, give everything a really good massage to make sure the chicken is evenly coated.

Step 3

Cover the chicken, then let it soak in the juices for about 2-3 hours if possible, but not required. If refrigerated, I like to take it out about 20 mins before cooking so the chicken comes up to a room temp.

Step 4

Recommend airfrying these at 425F for 15-17 mins. Time varies by airfryer, so just keep an eye on it. If using an oven, I recommend 425F for about 30 mins (+/- a few mins, until cooked through). again time varies by oven and you want to get to 165F internal temp.

Step 5

Topped it with my spicy cilantro sauce. In a food processor mix a large handful fresh cilantro, 2-3 cloves garlic, 1 jalapeño (with seeds removed all the way or slightly to control spice level), juice of 1.5 limes, 2 heaping tbsp sour cream, 1-2 tbsp olive oil, a couple pinches sea salt, 1 tbsp chile lime seasoning. Process well, then adjust to taste. Salt is key in this recipe.

Step 6

You can prep more of this chicken and sauce and keep in the fridge to enjoy throughout the week, keep the sauce separate.