Chicken Recipe

Prepare garlic and marinade

Mince the garlic finely. In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt and black pepper until combined.

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Place the thighs in the bowl with the marinade and rub the mixture over both sides until evenly coated.

Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-top bag. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes while you heat a skillet.

Sear the chicken

Heat a large skillet over medium-high heat. Add vegetable oil. When the oil shimmers, add the chicken thighs in a single layer, skin-side (if any side is slightly fattier) down. Avoid overcrowding; cook in batches if necessary. Sear without moving for 4–5 minutes until a deep golden-brown crust forms.

Flip the thighs and add the butter to the pan. Spoon the melted butter over the chicken and cook the second side for 4–5 minutes. Reduce heat to medium if the pan becomes too hot to prevent burning.

Add 1 tablespoon chicken stock or water to the pan, cover loosely with a lid, and allow the chicken to cook through for 4–6 more minutes. Internal temperature should read 165°F (74°C). If the chicken is thicker, extend the covered cooking time and check again.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges to squeeze over the chicken.

Optional: Slice the thighs against the grain for tacos, salads, or serve whole with rice and vegetables.