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How to Make these Cilantro Lime Chicken Thighs
- Step 1: Cut all of the corn off the cobs.
- Step 2: In a mixing bowl, combine the salt, pepper, paprika, and chili.
- Step 3: Toss the boneless thighs in a large bowl with the spice blend and olive oil.
- Step 4: Heat remaining oil over medium-high heat in a large skillet. Cook chicken for 4-5 minutes on both sides, then set aside.
- Step 5: In the same hot pan, melt butter and cook the zucchini and cherry tomatoes.
- Step 6: Mix in corn, minced garlic, and fresh cilantro and saute for about 3 minutes, or until fragrant. Return the chicken to the skillet and squeeze fresh lime juice over top.
Recipe Tips
- Feel free to boil the corn, or use my microwave method to get corn cooked quickly.
- You can also use frozen corn if that’s easier. Thaw it under some cool water and dry it off a bit before mixing into the rest of the chicken skillet.
- If you prefer white meat, use boneless, skinless chicken breast instead. They might cook a little quicker ,so keep an eye on them.
- To ensure your chicken is fully cooked, use a meat thermometer to check for an internal temperature of at least 165 degrees F.
- For more flavor, add some garlic powder and red pepper flakes to the seasoning blend and serve with lime wedges. Some fresh lime zest will also add an extra pop of citrus!
- Keep your chicken thighs warm while you saute the veggies by keeping them tented under some aluminum foil. Allowing the chicken to sit before serving will also lead to more juicy and tender chicken as the juices distribute evenly.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days. You can also freeze your leftovers for a month or so.
- Reheat in the microwave or return to a skillet over medium heat. Allow frozen leftovers to thaw in the fridge before reheating.
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