Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 3 tbsp extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 cup fresh cilantro leaves and tender stems, finely chopped
  • 4 cloves garlic, smashed and minced
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to a uniform 1/2-inch thickness to ensure even, rapid cooking.
  2. In a medium bowl, whisk together the olive oil, lime juice, chopped cilantro (stems and leaves), minced garlic, honey, cumin, smoked paprika, chili powder, salt, and pepper.
  3. Add the chicken to the bowl and coat thoroughly. Allow the chicken to sit in the marinade at room temperature for 10 minutes to let the fibers relax and absorb flavors.
  4. Heat a large cast iron skillet over high heat. Once smoking slightly, add the chicken in a single layer.
  5. Sear the chicken for 5 minutes per side without moving it, allowing the honey to catalyze the Maillard reaction for a deep mahogany crust. Cook until the internal temperature reaches 160°F (71°C).
  6. Remove from heat and rest for 5 minutes before slicing. Serve with extra lime wedges and fresh radishes.