Crispy Oven Baked Pineapple Cilantro Chicken Thighs (Easy!)
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
- PPaleo
- SFSugar Free
This recipe for crispy oven baked pineapple cilantro chicken thighs is easy to make and perfect for a weeknight dinner or weekend treat. Perfectly crispy chicken on the outside and juicy on the inside, this recipe is made with simple and fresh ingredients.
Ingredients
- 2 lb chicken thighs, bone in, with skin
- 1 larger pineapple, peeled and cut into 3/4-inch-thick rounds
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- ¼ cup cilantro leaves, finely chopped, plus extra for garnish
- 2 tbsp lime juice
- 1 tbsp honey
- 2 garlic cloves, minced
- ½ tsp cumin
- ½ tsp smoked paprika
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Place 6-8 pineapple rings on the baking sheet. Drizzle over olive oil and season with salt and pepper to taste.
- In a bowl, whisk together cilantro, lime juice, honey, garlic, cumin, smoked paprika and one tablespoon olive oil.
- Place chicken thighs on top of the pineapple rings, and brush the cilantro mixture onto both sides.
- Roast the chicken thighs in the oven, skin side down, for 10 minutes.
- Flip the chicken thighs, so that the skin side is up. Roast for another 20-25 minutes, until the internal temperature in 165 degrees F.
Equipment
- 1 sheet pan