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
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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)
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
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.
This was fabulous. It's great as leftovers as well, although the skin softens, so plan to eat it immediately if you can. I did have to cook it quite a bit longer than directed though.
Very good. Liked this.
Made this last night & wow! Followed recipe....well, ok, doubled garlic cuz it's fresh from my garden & that's who I am...& it was fantastic! Used a splatterguard to beneficial effect & the chicken was just scrumptious.