Crispy Chicken With Lime Butter
Pan-seared chicken with shatteringly crisp skin, finished with a bright, tangy lime butter sauce that comes together in minutes.
Ingredients
- 4bone-in, skin-on chicken thighs(about 2.5 lb total)
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- ½ tspgarlic powder
- 1 tbspneutral oil(such as canola or avocado oil)
- 3 tbspunsalted butter(cold, cut into pieces)
- 2 clovesgarlic(thinly sliced)
- 1 tsplime zest(from about 1 lime)
- 3 tbspfresh lime juice(from about 2 limes)
- 1 tbspfresh parsley(finely chopped, for serving)
Method
- 01
Pat the 4 chicken thighs completely dry with paper towels — surface moisture is the enemy of crisp skin.
- 02
Mix together the 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder, then season the chicken all over, concentrating most of the seasoning on the skin side.
- 03
Heat the 1 tbsp neutral oil in a large oven-safe skillet over medium-high heat until shimmering.
- 04
Place the chicken thighs skin-side down in the skillet. Press each piece firmly with a spatula for the first 30 seconds to ensure full skin contact.
- 05
Reduce heat to medium and cook, undisturbed, for 14–16 minutes until the skin is deep golden and releases easily from the pan.
- 06
Flip the chicken and cook for another 6–8 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F.
- 07
Transfer the chicken to a plate and let it rest. Pour off all but about 1 tsp of the drippings from the skillet.
- 08
Return the skillet to medium-low heat and add the 2 cloves sliced garlic. Cook for 60 seconds, stirring, until fragrant and just turning golden.
- 09
Add the 3 tbsp fresh lime juice and the 1 tsp lime zest, scraping up any browned bits from the bottom of the pan.
- 10
Remove the skillet from heat and swirl in the 3 tbsp cold butter one piece at a time until the sauce is glossy and emulsified.
- 11
Return the chicken to the skillet skin-side up, spoon the lime butter over each piece, and garnish with the 1 tbsp fresh parsley before serving.
Adapted from public domain & community sources