Ingredients
Scale
- 4 skin on, bone in, chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon olive oil (affiliate)
- 1 red bell pepper, thinly sliced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1/4 teaspoon red pepper flakes
- 1 cup chicken broth (affiliate)
- 1/2 lime, juiced
- 2 tablespoons heavy cream or half and half
- 2 Tablespoons unsalted butter (affiliate)
Instructions
- Season chicken thighs with salt and pepper then place skin side down on grill over medium heat.
- Cook for 10 minutes on the first side then flip and cook for another 10 minutes.
- While chicken is cooking, place skillet (I prefer cast iron) on grill over medium heat. Add oil to skillet followed by bell pepper strips and chopped red onion. Saute until veggies are soft. Add cilantro and red pepper flakes.
- Add chicken broth and lime juice, bring up to a simmer.
- Add heavy cream and butter, then reduce grill heat to low and continue to simmer until chicken is fully cooked through.
- Add chicken to skillet and serve with sauce.
- Prep Time: 5 mins
- Cook Time: 30 mins