Spicy Texas Cilantro Chicken
Elevate your weeknight dinner game with Spicy Texas Cilantro Chicken, a bold and zesty dish that packs a flavor-filled punch! This recipe stars juicy bone-in, skin-on chicken thighs marinated in a smoky, spicy blend of smoked paprika, chipotle chili powder, and cumin, balanced by the tang of fresh lime juice and a touch of honey. Pan-seared to crispy perfection and finished with a vibrant cilantro and jalapeño garnish, this dish brings unmistakable Southwestern flair to your table. Ready in under an hour, this Tex-Mex-inspired chicken pairs beautifully with rice, warm tortillas, or a crisp side salad, making it the ultimate crowd-pleaser for spice lovers everywhere.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in and skin-on)
- 1 cup fresh cilantro, chopped
- 2 pieces jalapeños, finely diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon chipotle chili powder
- 2 tablespoons lime juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the smoked paprika, cumin powder, chipotle chili powder, salt, black pepper, garlic, lime juice, olive oil, and honey. Mix well to form a marinade.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Heat a large skillet or grill pan over medium-high heat and lightly oil the surface.
Place the marinated chicken thighs skin-side down into the hot skillet. Cook for 5-7 minutes, or until the skin is crispy and golden brown.
Flip the chicken thighs and reduce the heat to medium. Cover the skillet with a lid and cook for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the garnish by combining the chopped cilantro and diced jalapeños in a small bowl.
Once the chicken is fully cooked, remove it from the skillet and let it rest for 5 minutes.
Serve the chicken hot, garnished generously with the cilantro-jalapeño mix. Pair with rice, tortillas, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 22.3 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
