Tangy Cilantro-Lime Chicken Thighs

In a mixing bowl or a zip-top bag, combine olive oil, lime zest and juice, minced garlic, chopped cilantro, honey, chili powder, red pepper flakes, ground cumin, salt, and freshly ground black pepper. Stir or mix until well combined.

Marinate the chicken thighs in the prepared mixture, ensuring they are well-coated. Cover with plastic wrap and let them sit at room temperature for 30 minutes or in the fridge for up to 2 hours.

Heat a large cast-iron skillet over medium-high heat until hot.

Add the marinated chicken thighs to the skillet, reserving the marinade. Be cautious as they will sizzle. Cook the thighs for 5 minutes or until nicely browned on the bottom. Then, flip them and continue to cook for 6 to 8 more minutes, or until the internal temperature reaches 165°F.

Baste the chicken thighs with the reserved marinade during the cooking process.

Remove the chicken from heat and garnish with chopped cilantro. Serve with lime wedges on the side.