Pan-Seared Chicken Thighs with Garlic-Cilantro Salsa Verde

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs seared to golden perfection topped with a vibrant, fresh garlic-cilantro salsa verde that brightens every bite. This Mexican-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 6-7 minutes without moving until skin is deep golden and crisp.
  3. Step 3: Flip chicken thighs and cook for an additional 5-6 minutes until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest 5 minutes.
  4. Step 4: Meanwhile, in a food processor, combine 1 cup fresh cilantro leaves, 3 minced garlic cloves, 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 small seeded and chopped jalapeño pepper, and 1/4 teaspoon sea salt. Pulse until coarsely blended but still slightly chunky.
  5. Step 5: Spoon the garlic-cilantro salsa verde generously over the rested chicken thighs and serve immediately.

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