Cilantro Lime Chicken

Cilantro Lime Chicken
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • Lime (1-2)
  • Cilantro, fresh (2 tablespoons)
  • Zucchinis (8)
  • Bone-in, Skin-on Chicken thighs (4)
  • Bone-in, Skin-on Chicken Drumsticks (4)
  • Coriander (5 tablespoon)
  • Cumin (5 teaspoon)
  • Sea Salt (3 teaspoons)
  • Black pepper (2 teaspoon)
  • Olive oil (3 tablespoons)


Preheat oven to 375 degrees.

In a small bowl mix: Corriander, Cumin, Salt, and Pepper.

Evenly coat the each side of the chicken thighs and drumsticks with spice mixture. Heat 2T olive oil in skillet until it begins to "pop." Place 2-4 pieces of chicken in to the skillet, skin side down, and pan-fry for 2-3 minutes, or until skin is crispy and brown. Repeat with the remaining sides, adding more olive oil as needed.

Once pan-frying is complete, place thighs into a baking dish, skin side up, and put them in the oven to cook for 30-40 minutes.

Remove from oven once internal temperature is 165 degrees, or until the chicken is no longer pink inside. Garnish with chopped cilantro and a squeeze of lime.

For more paleo and primal friendly recipes visit

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben