Makes 3 servings.

1 Tbsp olive oil
2 cloves garlic, minced
1/4 tsp cumin
1/4 tsp salt
Freshly cracked pepper
1 lime
1/2 bunch Red Dog cilantro, divided
3 boneless, skinless chicken thighs

Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 5 cranks of a pepper mill) in a small bowl.

Zest the lime and then squeeze the juice. You’ll need 1 Tbsp or so of the juice and 1/2 tsp of the zest. If any of the lime is left over, cut it into wedges and use to garnish the chicken once it’s cooked. Roughly chop the cilantro.

Add the lime zest, lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)

Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.

When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. Your chicken may have enough of an oil coating from the marinade that you might not need to add any extra to the skillet.

Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.