Refreshing gluten free/dairy free cilantro mint lime baked chicken, perfect for summer days.
Prep Time10 minutesmins
Cook Time1 hourhr
Marinating Time4 hourshrs
Total Time5 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Keyword: baked, chicken, cilantro, dairy free, gluten free, lime, mint
Servings: 4
Cost: $5-$20
Ingredients
Marinade Ingredients
1/2cupfresh mint leaves chopped
3/4cupfresh cilantrochopped (feel free to only use 1/4 to 1/2 cup instead)
4tbspolive oil(I like to use extra light olive oil for a lighter taste)
2tbspbalsamic vinegar
1/8tspsea saltadjust to taste
2 limesjuiced
Other Ingredients
4piecesskin-on, bone-in chicken thighs(don't use chicken breasts - the fat is what makes this recipe so awesome)
sea salt
Instructions
Preheat oven to 400 degrees on "bake."
Combine the first 6 ingredients in a food processor to make the marinade.
Put the marinade and chicken pieces in a large freezer bag and refrigerate for 4 hours (or less if you prefer more mild-tasting chicken). NOTE: There is more than enough marinade if you want to add 4 more chicken pieces to this recipe.
Take the chicken out of the freezer bag and place on a foil-lined baking sheet or pan, with the chicken facing bottom-side up.
Sprinkle the chicken pieces with sea salt and then turn over so that the "good" side is now facing up.
Sprinkle more sea salt on the "good" side of the chicken pieces.
Place the baking sheet/pan in the oven and bake for at least 60 minutes. The skin will turn nice and crispy.
Remove from oven and let sit for about 5 minutes before serving.