35 minutes
A savory and tangy dish featuring crispy chicken thighs infused with lime and complemented by scallions.
to taste
to taste
tablespoons
each
Garlic Head, unpeeled and halved crosswise
each
Garlic Clove, peeled and finely grated
each
tablespoons
Lime
each
tablespoons
cups
1. Season the Chicken
Season the chicken thighs generously with kosher salt and freshly ground pepper. This initial step is crucial for enhancing the flavor right from the start.
2. Cook Chicken Thighs
In a large Dutch oven or a high-sided skillet, heat the canola oil over medium heat. Once the oil is shimmering, place the chicken thighs skin-side down. Let them cook undisturbed for about 8-10 minutes. This allows the skin to turn crisp and golden brown, locking in moisture and flavor. Once the skin is beautifully crisped, flip the thighs and cook them for an additional 4-6 minutes.
3. Prepare Scallions
While the chicken is cooking, slice two scallions and set them aside for garnishing later. This will add a fresh and vibrant touch to the finished dish.
4. Add Garlic and Scallions
Add the halved garlic head and the remaining whole scallions to the skillet. Season with a bit more salt and pepper and toss everything together. Let this mixture cook for about 3 minutes, allowing the garlic and scallions to start softening and releasing their flavors.
5. Add Grated Garlic
Next, add the grated garlic to the skillet and stir it in. Let it cook for 1-2 minutes until it becomes aromatic, infusing the dish with its robust flavor.
6. Simmer with Lime Juice and Soy Sauce
Pour in the fresh lime juice, soy sauce, and water. Bring the mixture to a simmer and partly cover the skillet. Let it cook for 15-20 minutes. During this time, the liquid will reduce by three-quarters, concentrating the flavors, and the chicken will become tender, nearly falling apart.
7. Finish and Serve
Discard the halved head of garlic from the skillet. Scatter the sliced scallions over the chicken, zest the lime using a Microplane or zester, and cut the lime into wedges. Serve the chicken thighs with the lime wedges on the side for an extra burst of freshness.
Mexican, with a blend of spices and served with tortillas and salsa fresca; Indian, with a mix of garam masala, turmeric, and cumin, served with naan and raita; Italian, using lemon zest, capers, and white wine for a chicken piccata-inspired dish.
Lemon-Herb, with lemon and a mixture of fresh herbs for a Mediterranean twist; Orange-Ginger, with orange juice and grated ginger for a sweet and zesty flavor; Spicy Chili, adding chopped chili peppers or chili paste for a spicy kick.
Pork, replacing chicken thighs with pork chops and using lemon instead of lime; Fish, trying a firm white fish like cod or tilapia, seared until crispy with orange and a touch of honey; Tofu, using extra-firm tofu seared with lime and soy sauce for an Asian twist.
Add a splash of soy sauce or fish sauce to the marinade for a deeper umami flavor. You could also brush the chicken with a mixture of miso paste and a bit of water or sake before the final crisping stage.
Garlic and Onion, swapping scallions for a more robust flavor base; Lemongrass and Cilantro, for a Southeast Asian variant with lime.
Start with high-quality, preferably organic, bone-in, skin-on chicken thighs. The bone and skin contribute to the flavor and help keep the meat juicy.
Let the chicken thighs cook undisturbed to develop a crispy texture.
For extra flavorful and crispy skin, dry brine your chicken thighs by salting them and letting them sit uncovered in the refrigerator for a few hours, or even overnight.
To ensure perfectly cooked chicken, use an instant-read thermometer to check for doneness, aiming for an internal temperature of 165°F (74°C).
Make sure your pan is hot before adding the chicken. A cast-iron skillet is preferred for its heat retention and even cooking.
Comments (0)