​Flavors of the Southwest shine through in this low-fat offering. The fresh, bright "snap" of cilantro is complimented by the robust, citrus-y tang of lime. Olive oil in the marinade ensures a heart-healthy dish that you'll want to make often. Any or all pieces of the chicken work here...just keep in mind that white meat pieces cook more quickly than do dark, so add the dark pieces to the cooking surface a few minutes ahead of the white. Very versatile cooking here, too - it can be baked, pan seared, or grilled.

 

zest and juice from 4 limes 

1 whole lime (for garnish)

dash coarse salt

1/4 teaspoon grated black pepper

2 cloves fresh garlic, sliced thin

4 tablespoons snipped fresh cilantro

1/4 cup virgin olive oil

4 pieces chicken...your choice*

1 tablespoon vegetable oil (for pan searing)

 

*Chicken choice: For pan searing, use boneless pieces of chicken (skin on or skinless - again, your choice) and pound them to a uniform thickness for even cooking. For oven baking, you may use bone-in. 

 

Make marinade: To zest the limes: use a rasp or the next-to-smallest side of a box grater and grate the peel of the limes, removing all of the green but not the white pithe (the pithe is very bitter and will taint the marinade). Cut the zested limes in half and squeeze out all the juice. Place the zest, juice, salt, pepper, garlic, 3 tablespoons of the cilantro, and olive oil in a shallow glass or ceramic bowl and whisk well.

 

Place chicken pieces in marinade, toss well with your hands to ensure each piece is coated, cover with cling wrap, and place in refrigerator for at least 30 minutes but not more than 3 hours (any longer and the citric acid in the lime juice will break down the proteins in the chicken). After marinating, remove chicken pieces and shake off any excess marinade, but do not wipe dry. Discard the marinade.

 

If baking, preheat oven to 375 degrees. Place chicken pieces in a shallow baking dish and bake uncovered in the center of the oven for 1 hour, until the juices run clear when the thickest piece is pierced. Remove from oven, cover loosely with foil and let rest 10 minutes to ensure the juices remain in the chicken.

 

If pan searing, heat 1 tablespoon vegetable oil a non-stick skillet over medium-high heat for 3 minutes, then add chicken to the hot pan. Sear uncovered 3 minutes until lightly browned, then turn and sear the other side for 3 minutes. Cover with a lid, reduce the heat to medium-low, and continue to cook for another 2 or 3 minutes, until the juices run clear when the thickest piece is pierced. Remove from pan, cover loosely with foil and let rest 10 minutes to ensure the juices remain in the chicken.

 

Garnish with remaining tablespoon of snipped cilantro and 5th lime cut into wedges.