Recipe Index

Ingredients

• 2 bone-in, skin-on chicken thighs
• 2 limes, 1 juiced for the marinade and 1 juiced for the sauce, plus wedges if liked
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp honey
• 2 tbsp olive oil
• 3/4 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 cup fresh cilantro, finely minced
• 1 jalapeño, stemmed and roughly chopped
• 2 green onions, roughly chopped
• 2 garlic cloves
• mayonnaise (1/4 cup)

Method

1. Mix the juice of 1 lime with the cumin, smoked paprika, honey, olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Coat the chicken thighs in the mixture and marinate for at least 30 minutes.
2. Heat the oven to 400°F. Place the chicken skin-side up in a small roasting dish and roast for 28-32 minutes until the skin is crisp and the chicken is cooked through.
3. Meanwhile, blend the cilantro, jalapeño, green onions, garlic, mayonnaise, the juice of the second lime and the remaining salt and pepper until smooth to make a green sauce; loosen with a teaspoon of water if needed.
4. Rest the chicken for 5 minutes, then serve with the green sauce spooned over.

Prep: 40 min · Cook: 30 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data