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a white plate on a blue background with chicken and green sauce
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5 from 2 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Marinating Time30 minutes
Course: dinner
Cuisine: American
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