Lemon Thyme Cilantro Chicken
Sounds like my opening line these days are, “It’s been a while..” We are couple of weeks into the summer and it has flown by. And I have loved every second of it. Wet summer I would say but who is complaining?
I really haven’t paid much attention to food blogging lately and then yesterday I sat down and clicked through some of my favorite food blogs …and realized, I really like this ‘food’ thing, you know? I mean, I still do. I like talking about it and writing about it 🙂
This particular dish I made couple of weeks back. Last minute decision. Original recipe requires to marinade the chicken for hours/overnight. Also original recipe is primarily ‘lemon thyme’ chicken. I added my favorite herb, cilantro. I think cilantro makes everything better (despite of many claiming that it tastes like soap, really? how do you know? .I also added ‘Rojo Recado’. I am a big fan of this Mayan spice mix. I blended this couple of weeks back and it is still keeping well in the refrigerator. It adds red-orange hue to the dish. I will post the recipe if I can find the book again.
5 pieces of chicken thighs
2 Tablespoons Olive oil
Juice of half lemon and rind
1 teaspoon Rojo Recado(optional)
1/4 teaspoon dry Thyme
handful of chopped cilantro
salt and pepper
- Score the chicken with knife. Mix the marinade ingredients in a bowl. Pour and smother the chicken in marinade mixture. At this point, you can leave it to marinade for couple of hours or overnight, if you desire.
- Preheat oven to 375F. Arrange the chicken in baking dish,not crowding.Bake it until juices runs clear and top skin browns up a bit, about 40-45 minutes.
I served this with Russian potato salad and butter toasted Kaiser rolls. Though I think it would be lovely with coconut rice.
Since my daugther, had second serving of the chicken,it got to be good , just saying !