Crispy Chicken With Lime Butter
Updated May 9, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4large bone-in, skin-on chicken thighs (about 2 pounds)
- Salt and pepper
- 1tablespoon peanut or canola oil
- 2garlic cloves, crushed
- ½cup chicken stock or ¼ cup water
- 2tablespoons fresh lime juice, plus wedges for serving
- 2teaspoons maple syrup
- 3tablespoons cold unsalted butter, cut into pats
- Parsley, cilantro, basil or mint leaves, for serving (optional)
Nutritional analysis per serving (4 servings)
484 calories; 39 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 27 grams protein; 663 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
- Step 1
Pat the chicken dry and season with salt and pepper. If you have time, set aside at room temperature for at least 10 minutes and up to 30 minutes.
- Step 2
Heat a large skillet over medium. Add the oil and swirl the pan to coat it. Place the chicken skin side down and cook without moving it until the skin is crispy and golden brown, 20 to 25 minutes. Reduce the heat if the chicken splatters too much or browns too quickly.
- Step 3
Add the garlic to the pan. Flip the chicken and cook until the bottom is lightly browned and the meat is cooked through, about 5 minutes. Transfer the chicken to a plate, skin side up. Remove all but 3 tablespoons of the fat from the pan and save for another use (see Tip).
- Step 4
Add the chicken stock, lime juice and maple syrup to the skillet. Season with salt and pepper. Bring to a simmer over high, then reduce the heat to medium and cook, stirring occasionally, until reduced by half, about 3 minutes. Add the butter and continue simmering, now stirring constantly, until incorporated; the sauce will thicken and become shiny as the butter melts. Taste and add more salt and pepper as desired.
- Step 5
Serve the chicken with the pan sauce, lime wedges and the optional fresh herbs (spritzed with a little lime juice and lightly seasoned with salt and pepper).
- Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.
Private Notes
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Comments
I find a lower heat helps, and less oil in the beginning. It'll just take a little longer. What's important is to listen to the pan: The gentle sputtering sound signals the release of moisture from the chicken hitting the hot fat. This stops when the meat is fully cooked through and the skin crisp and evenly browned.
This is absolutely lovely. One note: I learned from the incomparable Jacque Pepin to cook the thighs skin side down in a HOT non-stick skillet but with NO fat or oil at all and it works brilliantly and avoids the oil splatter some have mentioned. Just leave the heat on high for about 3-5 minutes, then turn it down to low-med and cover the skillet for about 20 minutes. It always comes out perfectly with gorgeous, crispy skin. You can still follow the rest of the recipe as written.
@Kim I often bake bone-in, skin-on chicken thighs for about 40 min (or longer) in the oven, at anywhere between 400-425 degrees. I find this ensures the chicken is fully cooked through, while also guaranteeing crispy skin.
Okay, I just finished eating this and...OMG!! It is so amazing! Do yourself a favor and make this dish! Put in on your monthly go-to recipe list! I followed the recipe almost exactly with just small changes: I just sprayed my cast iron skillet with Pam (no added oil), I waited to add the garlic until after I took out the chicken and sautéed it for 1 minute before adding the broth (I don't like burnt garlic), I decreased the maple syrup to one tsp (for my diabetic husband). Make this dish!
I cooked this over medium heat in a cast iron skillet, no splattering issues. My 3 kids ate this marvelously, rare even for 5 star NYT cooking recipes. They even ate green beans I cooked in the excess chicken fat from the pan. I forgot to add the maple syrup until we were halfway through the meal. They all complained that they preferred the strong flavors of the sauce unmelloed by the sugar. I was surprised, but I agreed. Either way, this is a 5 star recipes. Thank you!
I never have much success with Eric Kim’s recipes. I often feel gas-lit with my end result vs his. But after watching the video and learning that this recipe requires relying on your own senses rather than the recipe, this is my new favorite chicken. Better than fried or roasted. My stove is super hot so most of the first round of cooking was on as low heat as mine would allow. Sounds didn’t stop but calmed significantly. The skin on this is better than any other quest for crispy skin tried.