Cilantro Line Chicken Thighs

Ingredients:

2 tbsp olive oil

¼ cup of freshly squeezed lime juice

¼ cup of chopped cilantro

½ tsp of red pepper flakes

1 tsp of black truffle oil

2 tsp of brown sugar

¾ tsp of ground cumin

6 boneless, skinless chicken thighs

Salt & pepper to taste

¼ cup of white wine

Fresh cilantro leaves, roughly chopped for garnish

Lime slices or wedges to serve (optional)

Directions:

Pre-heat oven to 425 degrees.

In a gallon size freezer bag, place all the ingredients above except for the garnish and line slices/wedges.  Seal closed and mix in the sealed bag with your hands.  Place it in the fridge for 30 minutes.

Heat some oil in a cast iron skillet of med-high heat.dd the thighs and all marinate and sear the chicken for 4 minutes per side.

Transfer in the case iron skillet to the pre-heated oven and cook through until chicken reaches 165 degrees. (about 15 to 20 minutes).

Garnish with roughly chopped cilantro leaves.  If using, top with the limes slices or wedges.

Serve with cauliflower rice and drizzle with pan juices.