This recipe is my new favorite! It’s the perfect blend of creamy, crispy, healthyish, and delicious.

If you’re not a fan of cilantro I recommend you substitute for basil. you can use a food processor, blender, or just chop your herbs up well… you’ll get a similar flavored dish.

The key to chicken thighs in the oven is to flip them fat side up so that all those craggy edges can get rendered down, browned and crispy

CILANTRO LIME CHICKEN THIGHS:
– 1 lime
– 1 bunch cilantro
– 2 tbsp raw honey
– 2 tbsp olive oil 
– generous sprinkle of Celt Salt 
– 3 lb chicken thighs
In a food processor blend lime, cilantro, oil, and honey. Preheat oven to 425F. Coat your chicken in the marinade and the Celt Salt. Turn over so the craggy side is on top and bake for ~30 min until they’re golden brown.

I was so glad to hear that multiple friends made and loved this recipe right away. For a full video tutorial, you can check the recipe out here:

https://www.instagram.com/reel/DGR1bpwtOAW/?igsh=ZDJieXRsZG51aDVl