Muslos de Pollo Crujientes al Cilantro y Lima

Ingredientes

• 3 tablespoons olive oil (divided)
• 1/4 cup lime juice (fresh squeezed, juice of 2 limes)
• 1/4 cup fresh cilantro (chopped)
• 1 teaspoon red chili flakes (or pepper flakes)
• 4 cloves garlic (minced)
• 2 teaspoons brown sugar
• 3/4 teaspoon ground cumin
• 6 bone-in skin-on chicken thighs (or bone-off)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 1 pinch fresh cilantro leaves (to serve)
• 2 lime slices (or wedges, to serve)

Preparación

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.

3. 3

   Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).

4. 4

   Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).

5. 5

   Garnish with fresh cilantro leaves and lime slices or wedges.

6. 6

   Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.