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checker's Notes:
2 bone-in, skin-on chicken breast halves Ask a question about this ingredient
1 large bunch of cilantro, roughly chopped Ask a question about this ingredient
2 large garlic cloves, minced Ask a question about this ingredient
½ teaspoon cumin Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
juice of half a lime Ask a question about this ingredient
½ cup olive oil Ask a question about this ingredient
Combine the ingredients for the marinade, testing and adjusting your ingredients to suit your taste.
Ask a question about this stepPlace the chicken in a large zip-lock bag or container and pour in the marinade. Rub the marinade all over the chicken, and be sure the push some of it under the skin. Let it sit in the refrigerator overnight.
Ask a question about this stepWhen ready to cook preheat the oven to 425 degrees.
Ask a question about this stepRemove the chicken from the bag and scrape most of the marinade off of the skin side. If there is any left on the underside, leave it, and you might want to think about rubbing the bits from the skin side in there as well. The goal is to have the skin clean so it can get crispy, but by all means save the flavor.
Ask a question about this stepPlace the chicken, skin side up, in a cast iron skillet. Add a little water, maybe a half a cup, and put it in the oven.
Ask a question about this stepCook until done (45-ish minutes in my oven) and allow the chicken to rest for several minutes before serving.
Ask a question about this stepNote: This is infinitely better on a grill. Same general directions apply; just prepare and cook according your grilling methods.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
