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Cilantro-Lime Chicken

  • Author: Emily Clifton
  • Yield: 4 to 6 servings 1x


Modeled after the citrus, cumin and cilantro pernil pork shoulder, this chicken is easy to make on weeknight, with just as many great flavors.


  • 68 chicken thighs, bone in, skin on (about 2 lbs or .7kg)
  • 1 tablespoon olive oil (13.5 grams)
  • 1½ teaspoons ground cumin (8 grams)
  • 1½ teaspoons course kosher salt (to taste) (8 grams)
  • ½ teaspoon freshly ground black pepper (2.5 grams)
  • 6 garlic cloves, roughly chopped (about 3 tablespoons / 44 grams)
  • 1½ tablespoons flour (21 grams)
  • 1 cup dry white wine (237 ml)
  • 1½ tablespoons honey (32 grams)
  • 3 tablespoons lime juice (from about 1½ limes) (44 grams)
  • 2 teaspoons lime zest, finely grated (from limes)
  • 2 cups chicken broth (473 ml)
  • 4 scallions, sliced, white and green parts separated
  • 45 tablespoons cilantro, stems removed, chopped; more for garnish (about 1 large bunch)
  • 1 lime, sliced, for garnish


  1. Preheat your oven to 375 degrees F.
  2. Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
  3. Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
  4. Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half. Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
  5. Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.
  • Category: Main
  • Cuisine: Puerto Rican Inspired
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