Garlicky Chicken Thighs With Scallion and Lime

By Alison Roman

Updated October 15, 2017

  • Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
35 minutes
Rating
5(9,992)
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

  • 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 167 milligrams cholesterol; 448 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 32 grams fat; 2 grams fiber; 570 milligrams sodium; 30 grams protein; 1 gram sugar

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
9,992 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!

AE

The first time I made this, I wished I’d added a carb to soak in this delicious gravy. The second time, I added frozen cauliflower gnocchi to the pan and let it all meld together. It was perfection.

Dr T

This was delicious. I used bottled key lime juice because I didn't have any limes.

Rikki

To decrease the amount of grease in the final recipe, I broiled the salted thighs first (about 8 minutes on skin side, 6 on underside); went ahead with the recipe as the juice cooled so I could then get rid of the excess fat.

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