Cilantro Lime Chicken Thighs

Yield: 81x2x3x4x5x

Author: Madeline King

Print

With ImageWithout Image

Cilantro Lime Chicken Thighs

Kampot & Salt gives chicken thighs a punchy flavor profile of ginger, lime and citrus. Our special spice blend from Curio Spice Co. is made of peppercorns grow only in a specific Southern micro-climate in Cambodia. The unique terroir of Kampot Province gives it tasting notes of eucalyptus, jasmine and spruce in addition to a piquant heat. Average store spice brands simply can’t match its elaborate flavor.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

IngredientsUSMetric

Equipment: small bowl, large ovenproof skillet

• 5 tbsp. avocado oil, divided
• Juice of 4 limes
• 1/2 cup freshly chopped cilantro
• 4 cloves garlic, minced
• 1 tablespoon Curio Co. Kampot and Salt Spice Blend
• 8 local bone-in, skin-on chicken thighs
• Cooked white rice, for serving

Instructions

1. Whisk together 2 tablespoons oil, lime juice, cilantro, garlic and Kampot Blend. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
2. When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
3. Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.
4. Serve over rice drizzled with pan drippings.