Garlicky Chicken Thighs With Scallion and Lime

By Alison Roman

Garlicky Chicken Thighs With Scallion and Lime
Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes
Rating
5(8,962)
Comments
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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
Nutritional analysis per serving (4 servings)

448 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 30 grams protein; 569 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken with salt and pepper on both sides.

  2. Step 2

    Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

  3. 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.

  4. Step 4

    Meanwhile, thinly slice two scallions; set aside.

  5. 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.

  6. 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.

  7. 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
8,962 user ratings
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Comments

Forrest

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

Susan

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.

Copperbeech

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!

Claire

This is an easy weeknight dish to serve with rice and broccolini or another green vegetable. It's my favorite recipe for chicken thighs. I have used homemade chicken stock rather than water and I think that is a positive addition to the "gravy".

Tracey

This is perhaps my favorite NYT chicken recipe out of the 100 I've made. I followed the recipe to the letter except that I used leg quarters instead of thighs. Next time, I will add a bit of jalapeño and cilantro to add some kick. The key here is to use skin-on, dark meat to get the wonderfully delicious schmaltzy goodness that makes the sauce so insanely good.

Greg

Great as leftovers after marinating overnight!

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