4 tbsp extra virgin olive oil
2 limes juiced
1/4 cup cilantro chopped
2 cloves garlic minced
1/2 tsp cumin
4 bone-in chicken thighs
Salt and pepper
Red pepper flakes
Whisk together 2 tbsp oil, lime juice, cilantro, garlic, cumin, and a pinch of red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes to 2 hours.
When ready, preheat oven to 425F. In a large ovenproof skillet, heat remaining 2 tbsp oil over medium-high heat. Season chicken with salt and pepper to taste, then add to skillet, skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
Transfer skillet to oven and bake until chicken is cooked through, about 10 to 12 minutes.
Serve over rice drizzled with pan drippings.