For the marinade:
2 Tbs. extra-virgin olive oil
Juice of 2 limes
1/4 cup chopped fresh cilantro
Pinch of crushed red pepper flakes
2 cloves garlic, minced
1/2 tsp. cumin
For the chicken:
2 Tbs. extra-virgin olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
Preheat the oven to 425°F.
For the marinade:
Combine the olive oil, lime juice, cilantro, red pepper flakes, garlic, and cumin in a medium bowl. Add the chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or up to two hours.
For the chicken:
Heat two tablespoons of olive oil in a large oven-proof skillet over medium-high. Rub both sides of the marinated chicken with salt and pepper, then add the chicken to the skillet skin-side down and pour the remaining marinade on top. Sear the meat until the skin becomes golden and crispy, about six minutes. Flip the chicken and cook for two minutes more. (Chicken should not yet be cooked through.)
Turn off the heat and transfer the skillet to the preheated oven. Bake until the chicken is cooked through, about 10 to 12 minutes. Serve with white rice, black beans, and a drizzle of the extra pan drippings. Covered, the chicken will keep for up to three days in the refrigerator.
F&B recruiter and Louie’s Kids founder Louis Yuhasz looks to Costa Rica for the inspiration behind an easy weeknight dinner
