Chicken Thighs with Citrus-Cilantro Salsa Verde

If you’re looking for a chicken recipe thats quick, easy and BIG on flavor you’ve come to the right place! These crispy, slightly charred chicken thighs are marinated then cooked in a hot cast iron pan (or over a grill) and topped with a zippy citrus-cilantro salsa verde with lots of garlic and fresh Jalapeño!

a white plate on a blue background with chicken and green sauce

When I was testing this recipe I debated writing up the sauce as it’s own stand alone post, it’s seriously that good! Citrus-Cilantro Salsa Verde is similar flavor-wise to a Cuban Mojo Sauce or even an Argentinian Chimichurri Sauce. It’s made with fresh cilantro, jalapeño, lime and orange juice, lots of garlic and a hint of smokey cumin. It pairs perfectly with chicken but would also work really well with steak, fish, pork or grilled vegetables.

Looking for the perfect pairing? Serve Chicken Thighs with Citrus-Cilantro Salsa Verde alongside: Warm Grilled Vegetable Salad, Toasted Coconut Lime Rice or Roasted Fingerling Potatoes.

Ingredients You’ll Need

All you need to make this recipe is a few simple ingredients: boneless, skinless chicken thighs, fresh cilantro, jalapeño, garlic, limes, oranges, cumin and olive oil.

Check the bottom of the recipe card for appropriate ingredient substitutions!

recipe ingredients: chicken thighs, orange, cilantro, lime, jalapeño

Recipe Step by Step

Step 1. Make the Salsa Verde

The salsa verde couldn’t be easier! Simply blend all of the ingredients together until mostly smooth.

Step 2. Marinate the Chicken Thighs

Set aside a little bit of the salsa verde, about 1/4c, to use as a marinade for the chicken. Toss the chicken to coat and marinate for at least 30 minutes or up to 12 hours.

a bowl of marinated chicken and a cast iron pan with grilled chicken

Step 3. Cook the Chicken and Serve

Cook the marinated chicken thighs in a hot cast iron pan or over a grill. Once they’re cooked through, transfer them to a platter and top with the reserve salsa verde. Serve right away! Click here to add my Everyday Cast Iron Pan to your Amazon cart!

FAQs and Expert Tips

Can I use chicken breast instead of chicken thighs?

Absolutely! This sauce is seriously great on everything! You could use chicken breast, legs or bone-in thighs. Or even pork, beef, fish, tofu or veggies.

I hate cilantro! Can I use a different herb?

Yes, you can use almost any leafy green herb. Try a combination of parsley and fresh oregano.

Is this sauce spicy?

It’s got a little kick but I wouldn’t say it’s “spicy”. It really depends on how spicy your jalapeños are. If you’re worried about the spice level, or your making this for children, make sure you remove all of the seeds and white membrane from the flesh of the pepper. You can also start with 1/2 a pepper and add more as needed.

a white plate of chicken thighs with green sauce

Check Out More Easy and Flavorful Dinner Recipes

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

a white plate on a blue background with chicken and green sauce

Chicken Thighs with Citrus-Cilantro Salsa Verde

These crispy, slightly charred chicken thighs are marinated, then cooked in a hot cast iron pan (or over a grill) and topped with a zippy citrus-cilantro salsa verde with garlic and Jalapeño!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Servings: 4
Calories: 406kcal

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • salt and pepper

Citrus-Cilantro Salsa Verde

  • 1/4 c olive oil
  • 1/4 c lime juice +zest from one lime
  • 1/4 c orange juice +zest from one orange
  • 1 bunch cilantro stems and leaves
  • 1 jalapeño stems and seeds discarded
  • 5 cloves garlic
  • 1 tbsp toasted cumin seeds or 2 tsp ground cumin
  • 1 tsp kosher salt

Instructions

  • Blend the salsa verde ingredients together until mostly smooth.
  • Place the chicken thighs in a large bowl, season lightly with salt and pepper. Pour 1/4c of the salsa verde over the chicken and toss to coat. Reserve the rest of the salsa verde for serving. Cover and chill the chicken for at least 30 minutes or up to 12 hours.
  • Heat a cast-iron or pan, or grill, over medium high-heat. Remove the chicken from the marinade, shaking off any excess. Cook for 5-7 minutes, until the chicken starts to charred in spots. Flip and continue to cook for 6 to 7 more minutes, or until cooked through.
  • Transfer the chicken to a large plate or platter. Pour the reserved salsa verde over top and serve immediately.

Notes

Ingredient Notes and Substitutions:
  • Chicken Thighs: Pretty much any cut of chicken would be just fine. Be sure to adjust the cooking time as needed.
  • Cilantro: If you’re a cilantro tastes like soap kind of person you can use a combination of parsley and fresh oregano instead. 
  • Jalapeño: Serrano chilis would be great. If you’re worried about spice levels make sure you remove all of the seeds and white membrane from the flesh of the pepper. 
Storing Leftovers and Reheating:
  • This recipe makes great leftovers and even meal prep! Store leftover chicken covered, in the refrigerator for up to five days. Reheat in the microwave or in a preheated 350F oven for 5-10 minutes.
Equipment:
My Everyday Cast Iron Pan | Shop all Kitchen Essentials

Nutrition

Calories: 406kcal | Carbohydrates: 4g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 785mg | Potassium: 636mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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