Easy Cilantro Lime Chicken

Ingredients

• 2 Tbsp olive oil ($0.32)
• 4 cloves garlic, minced ($0.32)
• 1/2 tsp cumin ($0.05)
• 1/2 tsp salt ($0.02)
• freshly cracked pepper ($0.05)
• 2 limes, divided ($0.40)
• 1/2 bunch cilantro, divided ($0.40)
• 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total) ($5.11)

Steps

1. 1

   Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.

2. 2

   Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.

3. 3

   Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)

4. 4

   Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.

5. 5

   When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.

6. 6

   Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.