These Blackened Crispy Cilantro Lime Chicken Thighs are marinated in cilantro jalapeño pesto and seared to perfection. And you can't forget the extra cotija cheese on top. Perfectly served over rice or a salad, you can even slice them up for tacos.
I love dark meat. In my opinion, you cannot beat a bone-in chicken thigh with crispy skin. Tons of flavor!
So I put some leftover Cilantro Jalapeño Pesto to use and created these blackened chicken thighs. Repurposing old recipes/ingredients in new ways is my favorite thing to do. No waste!
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Highlights
- Crispy skin, but juicy on the inside
- Finished with cilantro jalapeño pesto and cotija cheese
- Low carb & keto friendly
- Perfect for taco bowls
- Bold flavors, but not too much heat
Ingredients
- Honey: Swap for 1 Tablespoon of granulated sugar.
- Chicken Thighs: You can use chicken breasts or drumsticks. 6 bone-in chicken thighs is about 3 pounds of chicken.
- Cilantro Jalapeño Pesto: Set aside about ¼ cup of the pesto to brush on hot chicken.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Make the pesto. This is where all of the flavor will come from.
- Preheat the oven to 425°.
Step 1: In a sealable large bag, combine chicken, salt, cumin, honey, and pesto. Marinate the chicken for at least 30 minutes or up to 10 hours.
Step 2: After the chicken has marinated, heat olive oil in a large skillet over medium high heat. When the skillet is hot, add the chicken and sear for 4-5 minutes or until browned on each side.
TIP - Keep an eye on the chicken as it sears. You want to get some deep color but do not want it to burn.
Step 3: Finish the chicken in the oven for 10-15 minutes or until the chicken is completely cooked through. Brush the seared chicken with additional pesto before serving.
TIP - Garnish with fresh jalapeños and more cotija cheese!
Expert Tips
- Make sure you use chicken with skin. While skinless chicken will work, the crispy skin is the best part of this dish.
- Let your chicken marinate as long as possible. The longer the chicken marinates, the more flavor it will have!
- Be sure to use an oven safe pan. Since the chicken is finished in the oven, make sure the skillet is stove and oven safe. A cast iron skillet will work. If you do not have a skillet that is oven and stove safe, transfer the chicken to a baking dish after searing.
- Use a meat thermometer. This will allow you to cook the chicken to the perfect temperature (165°).
- Garnish the chicken. Finish the chicken with more pesto, cotjia, lime juice, and fresh jalapeños if desired. This will add even more flavor.
FAQs
Store in an airtight container for up to 3 days. This chicken is best eaten fresh, as the skin will get soggy.
Use a heavy duty skillet and high heat. When the skin hits the heat, the fat will begin to render leaving it nice and crispy. Do not over crowd the skillet.
This chicken is great served over rice or with grilled vegetables. It can also be used in tacos, burrito bowls, or salads.
The sear on the stove allows for direct high heat which is what gets the skin crispy. However, the chicken will be undercooked in the middle. So you will finish it in the oven to let it finish cooking, but not burn the skin.
Related Recipes
Blackened Crispy Cilantro Lime Chicken Thighs
Ingredients:
- 6 bone-in skin-in chicken thighs*
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 Tablespoon honey*
- 1 cup cilantro jalapeno pesto, divided*
- 1 Tablespoon olive oil
Instructions:
- Review all recipe notes and instructions before beginning.
- In a sealable large bag, combine chicken, salt, cumin, honey, and pesto. Marinate the chicken for at least 30 minutes or up to 10 hours.
- Preheat the oven to 425°.
- After the chicken has marinated, heat olive oil in a large oven safe skillet over medium high heat. When the skillet is hot, add the chicken and sear for 3-4 minutes or until browned on each side.
- Finish the chicken in the oven for 10-15 minutes or until the chicken is completely cooked through. Brush the seared chicken with additional pesto before serving.
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