Crispy Chicken With Lime Butter

By Eric Kim

Updated May 8, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(3,586)
Comments
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You don’t need a thermometer to know when these chicken thighs are done. You just need your ears. In this recipe, chicken thighs are slow seared using a technique from the chef Paul Bertolli called “bottom-up cooking” where the chicken cooks almost entirely on the skin side over moderate heat, resulting in shatteringly crisp skin. The gentle sputtering sound that signals the release of moisture from the chicken hitting the hot fat in the pan stops when the meat is fully cooked and the skin crisp and evenly browned. A quick pan sauce of chicken stock, lime juice and maple syrup, made glossy with a few pats of butter, completes this dish.

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Ingredients

Yield:4 servings

  • 4 large bone-in, skin-on chicken thighs (about 2 pounds)

  • Salt and pepper

  • 1 tablespoon peanut or canola oil

  • 2 garlic cloves, crushed 

  • ½ cup chicken stock or ¼ cup water

  • 2 tablespoons fresh lime juice, plus wedges for serving

  • 2 teaspoons maple syrup

  • 3 tablespoons cold unsalted butter, cut into pats

  • Parsley, cilantro, basil or mint leaves, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 246 milligrams cholesterol; 634 calories; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams saturated fat; 50 grams fat; 718 milligrams sodium; 39 grams protein; 3 grams 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

    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.

  2. 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.

  3. 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).

  4. 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.

  5. 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).

Tip

  • 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.

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Ratings

5 out of 5
3,586 user ratings
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Comments

Eric Kim

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.

Jennifer Humeniuk

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.

ZD

@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.

Kay Oka

Chicken skin was fantastic and crispy! When making again I would add garlic in final stages of making sauce (as it became somewhat burnt) and hold back on the lime wedges. This already has a great lime flavor. Will definitely make chicken this way again!

Mary B.

When I think of lime in a recipe I think of a bright flavor resembling that of a salsa or a Tom Kha. In this recipe, the lime adds a warm, no pun intended, but a sublime flavor to this dish.

Isaac

Bone in chicken thighs in half hour? Interesting

AO

The key is low heat and don’t touch them. They are succulent and juicy

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