Step by step

Method

4 steps

1. 1

   Whisk the olive oil, garlic, cumin, salt, pepper, lime zest, and 2 tablespoons of lime juice in a shallow dish. Stir in half of the chopped cilantro.

2. 2

   Add the chicken thighs and turn them through the marinade. Cover and chill for 30 minutes, or up to 8 hours. Bring the dish out while the skillet heats.

3. 3

   Warm a large skillet over medium-high heat. Lift the chicken out, letting the extra marinade drip back into the dish, and place it in the hot pan. Cook 5–7 minutes per side, until browned and 165°F in the thickest thigh.

4. 4

   Move the chicken to a plate and rest it for 5 minutes. Scatter over the remaining cilantro and squeeze on fresh lime juice. Serve with lime wedges.