Crispy Chicken Thighs Recipe With Lime Butter Is the Best Thing You'll Eat This Week (7 Ingredients) by Donna John

Wow, this is one delicious chicken thighs recipe! I discovered this recipe for crispy chicken with lime butter through New York Times Cooking. After watching the video of the chef preparing the high-protein, low-carb chicken recipe twice, I felt confident that I could recreate it in my own kitchen. Success! This easy chicken dinner is the best thing I've ate this year that I've prepared at home. I'm already ready to make the easy, yet impressive, dinner again!

This skillet fried chicken recipe is gluten-free because the chicken is not coated in anything except salt and pepper before being fried. The technique for frying the chicken is what creates the super crispy skin on the outside, and the juicy chicken meat on the inside. And, you don't need many ingredients to make this chicken thighs recipe. Here is your shopping list: bone-in, skin-on chicken thighs, vegetable oil, fresh garlic, chicken broth, limes for juice and serving, honey or maple syrup and butter.

The buttery, citrusy, silky sauce complements the rich chicken perfectly. Serve this high-protein recipe for dinner with your favorite side dishes. (Check out the health benefits of protein.) I encourage you to have something like a grain or potato on the side to soak up that lime butter sauce. I served mine with quinoa and fresh green beans.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 to 50 minutes
Servings: 4

Ingredients

• 4 chicken thighs, (bone-in, skin-on)
• 1 tablespoon vegetable oil
• 2 - 3 garlic cloves, peeled and smashed
• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 2 teaspoons honey (or maple syrup)
• 3 tablespoons butter

Here's how to make it:

1. Put the chicken onto a paper towel and sprinkle both sides with salt and black pepper. Let the chicken sit about 10 minutes, then pat dry with another paper towel to remove excess moisture. (You can skip this step, but if you want the crispiest chicken, don't.)
   
2. Heat a skillet (I used a cast iron skillet) over medium heat. Once hot, add the vegetable oil and swirl to coat the pan. Put the chicken, skin side down, into the pan. Cook without disturbing for 20 to 25 minutes. Lower the heat to medium-low if it starts browning too quickly. (I used tongs to lift the chicken occasionally to check on the browning.)
   
3. Flip the chicken over and continue to cook until it is cooked through. (The NYT chef says dark meat should be at 180 degrees F internal temperature to taste the best. However, chicken is safe to eat at 165 degrees F internal temperature.)
   
4. A couple minutes before you remove the chicken from the pan, add the garlic to the cooler side of the pan.
   
5. Remove the chicken once cooked through to a serving dish.
   
6. Remove all but about 3 tablespoons of the chicken drippings from the pan. (I did not have too much fat, so I didn't remove any.) Add the chicken broth, lime juice and honey to the pan. Increase heat to high and bring to a simmer. Cook, stirring, until it reduces by half, about 3 minutes. (I used honey. Use fresh lime juice for this recipe for the best results.)
   
7. Add the butter until it melts and incorporates into the sauce. Season with salt and pepper.
   
8. Pour the lime butter sauce around the chicken. Garnish with lime wedges and fresh cilantro or parsley, if desired. Store any leftover chicken in an airtight container in the fridge.
   

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