1 1/2 lbs skin-on deboned chicken thighs
lime wedges, for garnishing
chopped cilantro, for garnishing
3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 teaspoon red chili flakes or more to taste
1/2 teaspoon salt or more to taste
Preheat oven to 375F.
Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.
Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.
Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.