Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 0.25 cup extra virgin olive oil
  • 3 large fresh limes, zested and juiced
  • 0.5 cup fresh cilantro, finely minced
  • 4 cloves garlic, minced into a paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup chicken bone broth
  • 1 tbsp cold unsalted butter
  • 2 tbsp fresh cilantro, for garnish

Instructions:

  1. Zest and juice the 3 limes into a large glass bowl. Note: Acid reacts with metal, so glass or ceramic is best for marinating.
  2. Whisk together the olive oil, lime juice, zest, minced cilantro, garlic paste, cumin, smoked paprika, red pepper flakes, salt, and black pepper.
  3. Submerge the chicken in the marinade, ensuring every piece is coated. Cover and refrigerate for 60 minutes.
  4. Heat the skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  5. Sear the chicken for 5 to 7 minutes per side until a dark golden crust forms and it releases easily from the pan.
  6. Verify doneness with a thermometer; you are looking for 165°F (75°C).
  7. Remove the chicken to a plate and let it rest. Note: This allows the juices to redistribute so they don't run out when you cut it.
  8. Deglaze the pan by pouring in the chicken bone broth, scraping up all those brown bits (the fond) with a wooden spoon.
  9. Whisk in the cold butter once the liquid has reduced by half until the sauce looks velvety and thick enough to coat a spoon.
  10. Pour the sauce over the chicken and garnish with the remaining 2 tbsp of fresh cilantro.