Wednesday, June 30, 2010

Crispy Cilantro & Lime Chicken Thighs

This chicken dish is so quick and easy to make. I suggest you get your local butcher to remove the bones for you to save some time, I on the other hand welcome the pratice. The skin on this chicken becomes so crispy its like fried chicken minus the thick breading. The lime zest adds a nice freshness to the skin. I love this recipe because you can honestly use any herbs you have. I like using lemon zest with fresh thyme, fresh rosemary, or fresh dill. I even think orange zest with ginger or basil would be great combinations.

  1. 4 ( 1 1/4 lb) chicken thighs
  2. 2 tbsp cilantro ( chopped)
  3. 2 tsp lime zest
  4. 1 1/2 tsp kosher salt
  5. 1 tsp fresh cracked pepper
  6. 1 tbsp olive oil
  7. 2/3 cup low sodium chicken stock
  8. 2 tbsp lime juice

Remove bones and excess skin from chicken thighs, leaving skin intact. Combine cilantro (reserve 1/2 tbsp), lime zest, salt, & pepper. Rub mixture all over chicken. Heat 1 tbsp oil in a non stick skillet over medium heat, add chicken skin side up, and cook 5 minutes, turn chicken skin side down and place a heavy pot or skillet on top of the chicken, this will help the skin get really crispy. Cook the chicken for 10-12 minutes or until cooked through.

Transfer chicken to plate, set aside. Pour out all grease and oil from pan and add the lime juice, then add the chicken stock, let this reduce down on medium heat for about 3-4 minutes. Spoon over chicken.

1 comment:

Chef Dennis said...

our local supermarket sells organic thighs boneless and skinless...your recipe sounds so very very good!! Thighs are my favorite, more flavor and not dry!
Thanks for sharing!