Chicken Thighs With Cumin Garlic Lime Recipes

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CUMIN, LIME & GARLIC GRILLED CHICKEN



Cumin, Lime & Garlic Grilled Chicken image

This Cumin, Lime & Garlic Grilled Chicken is such a flavorful grilled chicken recipe! It's super easy to make and always comes out perfect!

Provided by Jenny

Categories     Dinner

Time 22m

Number Of Ingredients 8

2-3 lbs chicken pieces on the bone
1/4 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp ground cumin
1/4 tsp garlic salt
3 tbsp fresh lime juice
21 oz Bush's Texas Ranchero Grillin' Beans

Steps:

  • Place chicken pieces and remaining ingredients into a large zip top bag. Mix around to coat all pieces. Marinate for 30 minutes-overnight.
  • Preheat indoor or outdoor grill to medium heat. Grease grill and place chicken pieces onto grill. Grill both sides until chicken is cooked through. Breasts, about 12 minutes per side. Drumsticks, about 6 minutes per side. Serve with your favorite Bush's Grillin' Beans variety.

Nutrition Facts : Calories 341 kcal, Carbohydrate 41 g, Protein 14 g, Fat 15 g, SaturatedFat 2 g, Sodium 441 mg, Fiber 14 g, Sugar 1 g, ServingSize 1 serving

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME



Garlicky Chicken Thighs With Scallion and Lime image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

  • Season chicken with salt and pepper on both sides.
  • Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
  • Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
  • Meanwhile, thinly slice two scallions; set aside.
  • Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
  • Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
  • Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS



Chicken Thighs With Cumin, Cayenne and Citrus image

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
1/4 teaspoon cayenne, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish

Steps:

  • Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
  • Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
  • Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams

CRISPY GARLIC CHICKEN THIGHS



Crispy Garlic Chicken Thighs image

Recipe video above. A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat.

Provided by Nagi

Time 15m

Number Of Ingredients 8

700 g / 1.2 lb skinless boneless chicken thighs ((5 to 6))
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
1/2 cup / 125 ml dry white wine ((or broth or water))
25 g / 2 tbsp unsalted butter
2 large garlic cloves (, minced)
Finely chopped parsley (, optional)

Steps:

  • Sprinkle both sides of chicken with garlic powder, salt and pepper.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
  • Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
  • Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
  • Remove from heat. Serve chicken with sauce.

Nutrition Facts : ServingSize 180 g, Calories 334 kcal

CHICKEN THIGHS WITH GARLIC AND LIME



Chicken Thighs With Garlic and Lime image

Make and share this Chicken Thighs With Garlic and Lime recipe from Food.com.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lime juice
4 (6 ounce) skinless chicken thighs
3 tablespoons low sodium chicken broth
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
2 lime wedges

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
  • Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
  • In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
  • Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
  • Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME



Marinated Chicken With Cumin, Garlic & Lime image

I tried a version of this chicken after watching a Robin Miller episode. She made this with olives in the mix and did not let it marinate. We didn't care for the olives with this, and I prefer to let it marinate. The leftover chicken is great in Recipe #226933.

Provided by HeatherFeather

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs boneless skinless chicken breast halves
1 medium onion, diced (about 1 cup)
3 -4 teaspoons garlic cloves, minced
2 limes, juice of
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
  • Preheat oven to 400°F.
  • Coat a large roasting pan with cooking spray.
  • Transfer chicken to prepared pan and pour over any remaining marinade on top.
  • Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

CRISPY CILANTRO LIME CHICKEN THIGHS



Crispy Cilantro Lime Chicken Thighs image

Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 425°F (220°C).
  • 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.
  • 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).
  • Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
  • Garnish with fresh cilantro leaves and lime slices or wedges.
  • Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

Nutrition Facts : Calories 390 kcal, Carbohydrate 3 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 113 mg, Sugar 1 g, ServingSize 1 serving

GARLIC LIME CHICKEN THIGHS



Garlic Lime Chicken Thighs image

These keto and low-carb chicken thighs have plenty of zesty flavor and pair well with a number of sides for a keto-friendly meal.

Provided by Jenn

Categories     Keto Dinner Recipes     Main Course

Time 35m

Number Of Ingredients 7

8 each chicken thighs
1 each lime
2 tsp cumin powder
4 cloves garlic (minced)
3 tbsp olive oil
2 tbsp cilantro (chopped)
salt and pepper

Steps:

  • Rinse and trim the chicken thighs, removing any excess skin and fat. Pat them dry with a paper towel.
  • Cut the lime in half. Set one half aside. Juice half the lime, putting juice in a small bowl. Add the minced garlic, cumin, cilantro, olive oil, and a good pinch of salt and pepper to the bowl. Mix well to combine.
  • Toss the marinade with the chicken thighs, combining to coat them well with the mixture.
  • Set the bowl of chicken thighs in the fridge to marinate, or preheat the oven to 375-F and put the chicken thighs in a single layer skin side up on a baking tray or dish along with all the liquid and garlic chunks.
  • Bake at 375-F for about 12-15 minutes or until the internal temperature reaches 165-F. Baste halfway through the cooking time with any juices in the pan. Turn the oven on to broil and broil the chicken thighs for 2-3 minutes or until the skin crisps up and gets golden brown. Serve with the pan juices and your favorite sides.

Nutrition Facts : ServingSize 2 thighs, Calories 660 kcal, Carbohydrate 4 g, Protein 62 g, Fat 46 g, SaturatedFat 12 g, Cholesterol 333 mg, Sodium 529 mg, Fiber 1 g, UnsaturatedFat 34 g

CILANTRO LIME CHICKEN THIGHS



Cilantro Lime Chicken Thighs image

This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 9

1/4 cup chopped fresh cilantro leaves
3 tablespoons extra virgin olive oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Steps:

  • In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

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BASIL LIME CHICKEN THIGHS - GLOBAL BAKES
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2020-01-22 8 Chicken thighs, skin on. 1 to 2 tablespoons olive oil. 2 teaspoons cumin. 1 1/2 teaspoons salt. 1 teaspoon ground pepper. 6 cloves garlic. 2 Tablespoons all-purpose flour. 120 mL (1/2 cup ) dry red wine or red cooking wine. 3 Tablespoons lime juice. 2 teaspoons lime zest. 2 Tablespoons honey. 360 mL (1 1/2 cups) chicken …
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  • Mix the cumin, salt and pepper together in a small bowl. Pat the chicken dry with paper towels and season each thigh on both sides with cumin, salt and pepper mixture.
  • Pre-heat a heavy-bottomed skillet, cast iron or dutch oven on medium-high heat for a minute or so and then add the oil. Add the thighs, skin-side down and cook until browned (about 5-7 minutes). Work in batches if necessary to avoid crowding the chicken in the pan. Turn and brown the other side (about 3-5 minutes). Remove to a plate and set aside,
  • Lower the heat and remove excess oil, leaving about a tablespoon in the pan. Add flour, garlic and diced onions. Stir well to cook the flour in the oil for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits on the bottom of the pan with a wooden spoon.


CHICKEN WITH LIME, GARLIC AND CILANTRO - NERDS WITH KNIVES
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2015-06-26 Preheat your oven to 375º F / 190º C. Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper. 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…
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  • 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,
  • 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.


ORANGE-CUMIN MARINATED CHICKEN THIGHS - RECIPE - FINECOOKING
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2017-07-13 Preparation. Finely chop the garlic. Sprinkle with 1 tsp. salt, and then smear and mash to a paste using the flat side of a chef’s knife. Whisk the garlic paste with the orange juice, vinegar, honey, olive oil, cumin, paprika, coriander, and cayenne. Put the chicken …
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10 BEST TURMERIC CHICKEN THIGHS RECIPES | YUMMLY
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2021-10-05 Mango Sriracha Roasted Chicken Thighs Kevin Is Cooking. lemon juice, fresh ginger, Sriracha sauce, turmeric, chicken thighs and 5 more. Lemon Herb Crusted Chicken Thighs RachelHanawalt. lemon juice, extra virgin olive oil, salt, lemon zest, thyme and 4 more. Baked Chai Teriyaki Chicken Thighs …
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SKILLET LIME CILANTRO CHICKEN - AVERIE COOKS
2020-09-28 Lime Cilantro Chicken Thighs Recipe. This easy chicken dinner recipe starts on the stovetop and finishes in the oven and is ready in 30 minutes. Because I used chicken thighs rather than chicken breasts, the chicken is extra juicy, tender, and perfect to sink your teeth into. I seasoned the chicken with cumin and smoked paprika to give it layers of Mexican-inspired flavor. The lime …
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Total Time 30 mins
Category 30-minute Meals
Calories 381 per serving
  • Preheat oven to 425F (use Convection if you have it). To a large oven-proof skillet, add the oil, add the chicken with the skin down (or the side down where the skin would have been if you’re using skinless), and evenly season with salt and pepper. Cook over medium-high heat until the chicken is golden browned on each side, about 4 minutes per side.
  • Add the lime juice (it will bubble up vigorously when it comes into contact with the oil so use caution), evenly season with the cumin and smoked paprika.
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CHICKEN THIGHS WITH GARLIC AND LIME RECIPE | MYRECIPES
2001-05-01 Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet. Step 3. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken…
From myrecipes.com
5/5 (6)
Calories 326 per serving
Servings 2
  • Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.
  • Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350° for 30 minutes or until a meat thermometer registers 180°.
  • Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.


CHILI LIME CHICKEN {BAKE, GRILL OR FRY} - IFOODREAL.COM
2021-05-05 In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork. Add chicken to the bowl, poking and tossing with a fork. This will allow …
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5/5 (7)
Total Time 30 mins
Category Dinner
Calories 221 per serving
  • In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
  • Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
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GARLIC LIME CHICKEN THIGHS / THE GRATEFUL GIRL COOKS!
2021-02-19 The spice mixture for the chicken is very EASY to make. In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Add 1 Tablespoon (HALF of the total amount) of fresh squeezed lime juice, and stir these ingredients, until fully combined. Rub the spice mixture onto four (6 ounces each), bone-in, skinless chicken thighs.
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Total Time 40 mins
Category Entree, Main Dish
Calories 270 per serving
  • In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Stir in 1 Tablespoon (HALF the total amount) of fresh lime juice.
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ROASTED CHICKEN THIGHS WITH CUMIN CHIPOTLE CRUST AND ...
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  • Combine, chipotle powder, cumin, paprika, oregano, garlic powder, salt and pepper in a small dish. Rub oil over the thighs, and coat the chicken thighs with the spice rub.
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EASY LIME BAKED CHICKEN THIGHS - TASTE AND TELL
2018-05-02 Preheat the oven to 425ºF. Spray a 9×13-inch dish with nonstick cooking spray. Place the chicken thighs in the baking dish. Pour the lime juice evenly over the chicken. In a small bowl, combine the brown sugar, chicken bouillon granules, salt, poultry seasoning, thyme, pepper and paprika. Sprinkle evenly over the chicken.
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Total Time 35 mins
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INDIAN-SPICED CHICKEN WITH LIME & CILANTRO - RECIPE ...
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