Step 1

Place the chicken thighs in a bowl and add salt, black pepper, red chili flakes, garlic granules, lime zest, olive oil, lime juice, chopped cilantro (parsley) and mix to combine. Cover the chicken with cling film and marinate for at least 30 minutes.

Step 2

Leave the chicken out of the fridge if you would only be marinating for 30 minutes as it is important to cook the meat at room temperature. The chicken cooks evenly this way. If you would be marinating for longer, place the chicken in the fridge and bring it out of the oven 30 minutes before cooking it so it comes to room temperature.

Step 3

Place a skillet over medium heat, add olive oil then heat until hot. Remove the chicken from the marinate shaking off any excess moisture off it and carefully add to the hot skillet. Watch out for splashes, be careful so you don’t hurt yourself

Step 4

Sear the chicken on each side for at least 4 minutes each, until browned. Add ½ cup of water or broth to deglaze and pan, squeeze the juice of half a lime on top of the chicken and continue to cook the chicken for additional 2 minutes, flip it so the other side of the chicken is coated with the pan juice too.

Step 5

Not sure your chicken is cooked? Insert a meat thermometer to the thickest part of the chicken and the internal temperature should read 165F/ 73C. Take it off the heat and serve with more chopped onions and lime wedges.