5bonelessskinless chicken thighs, around 1.3lbs (note 1)
4garlic clovesfinely minced
3bell pepperssliced
2small onionssliced
For the Marinade:
4tablespoonsoil
2tablespoonslime juice
1teaspoonground cilantro
1teaspoonground cumin
1teaspoonpaprika powder
1teaspoonsmoked paprika powder
1teaspoonlight brown sugar
1teaspoonsalt
½teaspoonground cinnamon
½teaspooncayenne pepper
Instructions
Pre-heat your oven to 420°F and set aside a sheet pan.
Stir together the ingredients for the marinade in a big bowl and add the chicken.
Toss until chicken is completely covered (note 2).
Add onions and toss again.
Place bell peppers, onions and chicken on your sheet pan so they don´t overlap too much and place in the middle rack in your oven.
Cook for 20-25 minutes until chicken is cooked and vegetables are soft and slightly brown at the edges.
Let the chicken rest for 5 minutes and cut into stripes (note 3).
Mix everything together, add salt and pepper to taste if needed, and serve with rice or tortillas and garnish with avocado, fresh coriander and a splash of fresh lime juice.
Notes
Note 1: You can substitute for chicken breast. You might need to adjust cooking time accordingly, depending on the thickness of the breasts.Note 2: For the best flavor, marinade overnight or at least 30 minutes.Note 3: Letting it rest a bit helps to set the juices and spread them evenly through the meat.