Garlicky Chicken Thighs With Scallion and Lime

Name: Garlicky Chicken Thighs With Scallion and Lime
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 pounds bone-in, skin-on chicken thighs; Kosher salt and freshly ground pepper; 1 tablespoon canola oil; 1 bunch scallions; 1 head garlic, unpeeled and halved crosswise; 2 cloves garlic, peeled and finely grated; 2 tablespoons fresh lime juice, plus 1 lime; 1 tablespoon low-sodium soy sauce

By Alison Roman

Total Time: 35 minutes
Rating: 5(9,159)
Comments: Read comments

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

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Ingredients

Yield:4 servings

1½pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1tablespoon canola oil
1bunch scallions
1head garlic, unpeeled and halved crosswise
2cloves garlic, peeled and finely grated
2tablespoons fresh lime juice, plus 1 lime
1tablespoon low-sodium soy sauce

Ingredient Substitution Guide

Preparation

Step 1
Season chicken with salt and pepper on both sides.
Step 2
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
Step 3
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Step 4
Meanwhile, thinly slice two scallions; set aside.
Step 5
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Step 6
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
Step 7
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

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Ratings

5 out of 5

9,159 user ratings

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Comments

Forrest7 years ago

Now lemme get this straight, You put the lime in the...

Susan6 years ago

I didn't have a good result with this recipe. But I have to add that I cooked just after watching the senate intelligence committee hear Bill Barr's testimony.

Copperbeech7 years ago

Made this with skinless, boneless chicken thighs. Delicious and not a bit greasy! Cut down on cooking times, used chicken broth instead of water, and used just one lime for juice. (Please mention the zest in the ingredients list so we can zest before juicing!) Served over tricolor quinoa which was the perfect base for the marvelous gravy . . . the quinoa clung delicately to the chicken. A real keeper!

Sunny1 day ago

It has become a regular staple in our household. It’s fantastic.

Kevin2 weeks ago

This is easily the best recipe in the nytimes.

Miss the Redbird3 weeks ago

Really delish, though the cooking time given was hardly sufficient. Will make it again, with more lead time.

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