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Cilantro-Lime Chicken Thighs with Mango Salsa

Course Main Course
Servings 4 people

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken thighs
  • 1/4 cup avocado oil
  • juice of 2 limes
  • handful of fresh cilantro chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 2 tsp dried, minced onions (or use onion powder)
  • 1/2 tsp fresh ground black pepper

For the salsa:

  • 2 mangos chopped
  • 1 roma tomato chopped
  • 2 tbsp fresh cilantro chopped
  • 1/4 red onion chopped
  • juice of 1 lime
  • pinch of kosher salt

Instructions

  1. Prepare the items for the marinade and mix together in a small bowl. Pour over chicken thighs and let marinate for at least 30 minutes (but the longer the better!)

  2. While the chicken is marinating, you can prepare the salsa and mix all of the ingredients together and refrigerate while you are cooking the chicken. (Note: wash the red onion before you chop it so that it is not so overpowering!)

  3. Preheat a cast iron pan over medium heat for 5-10 minutes and then add the chicken (no need to add oil to the pan, there is enough on the chicken already from the marinade).

  4. Cook on each side until nicely browned (about 10-12 minutes on each side) and reaches an internal temperature of 165 degrees. 

    {Ideally, you can use a brick wrapped in foil (or something else heavy wrapped in foil) to lay on top of the chicken while it cooks to maximize its contact with the pan and get it extra crispy. But if not, it is fine!}

  5. Let chicken rest for 5 minutes before cutting it, and serve with mango salsa on top.

  6. Enjoy!

Recipe Notes

You could alternatively use chicken breast instead of chicken thighs. I just think the thighs are more flavorful!

You could also alternatively grill the chicken.

I serve mine over brown rice and quinoa, but you could serve it with whatever!