I fixed a simple, delicious dinner tonight but first we had pie for a late afternoon snack.
skinless, boneless chicken thighs (yes, you can use the bone-in ones)
extra-virgin olive oil
1/4 c chopped cilantro
juice of 2 limes
pinch/dash of crushed red pepper flakes
2 cloves garlic, minced
1/2 teaspoon ground cumin
cooked rice, for serving
Make marinade: Whisk together 2 T olive oil, cilantro, lime juice, red pepper flakes, garlic and cumin. Add chicken pieces and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. (I did mine all afternoon)
When you're ready to cook the chicken, preheat oven to 425 degrees F.
Pour olive oil in a large oven-proof skillet (or transfer when that time comes) to cover bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and pepper. Add chicken to skillet and pour in the marinade. Sear until golden, about 6 minutes. (Chicken will not be cooked through FYI)
Turn off the heat and transfer to oven-proof pan into hot oven; bake until the chicken is cooked through, about 12 minutes more.
Serve ontop/with rice and drizzle with pan drippings.
No recipe ... just cut up some gorgeous summer peaches, tossed them with cinnamon and sugar then loaded them into pie dough, topped with pie dough, and baked till done.