Crispy Chicken with Lime Butter
Crispy Chicken with Lime Butter
Ingredients
- 4 bone-in, skin-on chicken thighs
- as needed salt
- as needed pepper
- 1 tablespoon neutral oil
- 2 garlic cloves, smashed or thinly sliced
- 1/2 cup chicken stock
- 2 tablespoons lime juice
- 2 teaspoons maple syrup
- 3 tablespoons cold unsalted butter, cut into cubes
- as needed lime wedges, for serving
- as needed fresh herbs, chopped, for garnish (optional)
Instructions
- 1
Pat the bone-in, skin-on chicken thighs dry thoroughly with paper towels. Season generously with salt and pepper on all sides. Let the seasoned chicken sit at room temperature for 10 to 30 minutes to allow the skin to dry further and the seasoning to penetrate.
⏱️ 30 min
- 2
Heat a large, heavy-bottomed skillet (cast iron or stainless steel works well) over medium heat. Add 1 tablespoon of neutral oil to the skillet.
⏱️ 2 min
- 3
Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Cook the chicken undisturbed until the skin is deeply golden brown and crisp. This will take approximately 20 to 25 minutes. Adjust the heat as needed to prevent burning while ensuring even crisping. The chicken will release itself from the pan when the skin is properly rendered and crisp.
⏱️ 25 min
- 4
Add the 2 smashed or thinly sliced garlic cloves to the pan. Flip the chicken thighs and continue to cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 5 minutes.
⏱️ 5 min
- 5
Transfer the cooked chicken to a plate or a wire rack set over a baking sheet to rest while you prepare the sauce.
⏱️ 1 min
- 6
Carefully pour out all but 3 tablespoons of the rendered chicken fat from the skillet. Return the skillet to medium heat.
⏱️ 1 min
- 7
Add 1/2 cup chicken stock, 2 tablespoons lime juice, and 2 teaspoons maple syrup to the skillet. Season with a pinch of pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 8
Allow the sauce to simmer and reduce by half, which should take about 3 minutes, until it has slightly thickened.
⏱️ 3 min
- 9
Remove the skillet from the heat. Whisk in the 3 tablespoons of cold unsalted butter, one cube at a time, until the butter is fully incorporated and the sauce is glossy and thick.
⏱️ 2 min
- 10
Serve the crispy chicken immediately, drizzled generously with the lime butter sauce. Garnish with fresh lime wedges and chopped fresh herbs, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken with Lime Butter
- 4 bone-in, skin-on chicken thighs
- as needed salt
- as needed pepper
- 1 tablespoon neutral oil
- 2 garlic cloves, smashed or thinly sliced
- 1/2 cup chicken stock
- 2 tablespoons lime juice
- 2 teaspoons maple syrup
- 3 tablespoons cold unsalted butter, cut into cubes
- as needed lime wedges, for serving
- as needed fresh herbs, chopped, for garnish (optional)
Instructions
- 1
Pat the bone-in, skin-on chicken thighs dry thoroughly with paper towels. Season generously with salt and pepper on all sides. Let the seasoned chicken sit at room temperature for 10 to 30 minutes to allow the skin to dry further and the seasoning to penetrate.
⏱️ 30 min - 2
Heat a large, heavy-bottomed skillet (cast iron or stainless steel works well) over medium heat. Add 1 tablespoon of neutral oil to the skillet.
⏱️ 2 min - 3
Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Cook the chicken undisturbed until the skin is deeply golden brown and crisp. This will take approximately 20 to 25 minutes. Adjust the heat as needed to prevent burning while ensuring even crisping. The chicken will release itself from the pan when the skin is properly rendered and crisp.
⏱️ 25 min - 4
Add the 2 smashed or thinly sliced garlic cloves to the pan. Flip the chicken thighs and continue to cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 5 minutes.
⏱️ 5 min - 5
Transfer the cooked chicken to a plate or a wire rack set over a baking sheet to rest while you prepare the sauce.
⏱️ 1 min - 6
Carefully pour out all but 3 tablespoons of the rendered chicken fat from the skillet. Return the skillet to medium heat.
⏱️ 1 min - 7
Add 1/2 cup chicken stock, 2 tablespoons lime juice, and 2 teaspoons maple syrup to the skillet. Season with a pinch of pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 8
Allow the sauce to simmer and reduce by half, which should take about 3 minutes, until it has slightly thickened.
⏱️ 3 min - 9
Remove the skillet from the heat. Whisk in the 3 tablespoons of cold unsalted butter, one cube at a time, until the butter is fully incorporated and the sauce is glossy and thick.
⏱️ 2 min - 10
Serve the crispy chicken immediately, drizzled generously with the lime butter sauce. Garnish with fresh lime wedges and chopped fresh herbs, if desired.
⏱️ 1 min