2 pounds chicken thighs, bones removed
1 bunch cilantro
1 teaspoon lime juice, fresh
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, more if you love garlic like me
1 teaspoon sea salt
1 teaspoon crushed black pepper
1 teaspoon onion powder
In a large bowl add your chicken thighs.
In a food processor add the cilantro, olive oil, lime juice, garlic cloves, sea salt, black pepper and onion powder. Blend until everything is incorporated and broken down. Pour this mixture into the bowl with the chicken and mix so the chicken is all covered.
Keep in the fridge for at least an hour or over-night.
Heat a large skillet on medium high heat.
Add 2 tablespoons olive oil and two tablespoons of butter to the skillet once hot and melted add your chicken thighs.
Cook for 8 minutes on each side or until chicken is fully cooked.
Serve up with some herbed cauliflower rice.