Description

Craving a restaurant-quality dish that’s simple enough for a weeknight? Crispy Chicken With Lime Butter, created by Eric Kim, delivers perfectly crispy chicken thighs with a glossy, tangy lime butter sauce. Rated 5.0 out of 5 stars from 1,428 reviews, this easy recipe uses a “bottom-up cooking” technique for ultimate crispiness.

Ingredients

Scale

Crispy Chicken With Lime Butter uses pantry staples for a restaurant-worthy result. Here’s what you’ll need for 4 servings:

4 large bone-in, skin-on chicken thighs (about 2 pounds): The star, delivering juicy meat and crispy skin.
Salt and black pepper: Seasons the chicken.
1 tablespoon peanut or canola oil: Ensures even browning and crispiness.
2 garlic cloves, crushed: Adds aromatic depth to the sauce.
½ cup chicken stock or ¼ cup water: Forms the sauce base.
2 tablespoons fresh lime juice, plus wedges for serving: Brings bright, tangy flavor.
2 teaspoons maple syrup: Adds subtle sweetness to balance the sauce.
3 tablespoons cold unsalted butter, cut into pats: Creates a glossy, rich sauce.
Parsley, cilantro, basil, or mint leaves, for serving (optional): Adds fresh, herbaceous garnish.

Why These Ingredients Matter

Chicken Thighs: Bone-in, skin-on thighs ensure juicy meat and crispy skin.
Lime Juice and Maple Syrup: Balance tartness and sweetness in the sauce.
Butter: Emulsifies for a glossy, luxurious finish.
Garlic: Infuses the sauce with savory depth.

Substitutions and Variations

Chicken Thighs: Use bone-in, skin-on chicken breasts (adjust cooking time to 25-30 minutes) or drumsticks.
Peanut/Canola Oil: Swap with olive oil or vegetable oil for searing.
Chicken Stock: Replace with vegetable stock or water with a pinch of bouillon.
Lime Juice: Substitute with lemon juice or orange juice for a different citrus note.
Maple Syrup: Use honey or brown sugar (1-2 teaspoons) for sweetness.
Butter: Swap with plant-based butter for vegan (if replacing chicken with a plant-based alternative).
Vegan Option: Use plant-based chicken thighs, vegetable stock, and plant-based butter.
Gluten-Free: Naturally gluten-free; ensure stock is gluten-free.
Flavor Variations:
- Spicy Crispy Chicken: Add ¼ teaspoon cayenne or chili flakes to the sauce.
- Herb-Infused Chicken: Add 1 teaspoon fresh thyme or rosemary to the sauce.
- Citrus Burst Chicken: Include 1 teaspoon orange zest with the lime juice.
- Honey-Garlic Chicken: Replace maple syrup with honey and add an extra garlic clove.
- Soy-Glazed Chicken: Add 1 teaspoon soy sauce to the sauce for umami.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 4 chicken thighs, salt, pepper, 1 tablespoon peanut or canola oil, 2 garlic cloves, ½ cup chicken stock (or ¼ cup water), 2 tablespoons lime juice, 2 teaspoons maple syrup, 3 tablespoons butter, lime wedges, optional herbs.
Pat 4 chicken thighs dry with paper towels; season generously with salt and pepper.
Crush 2 garlic cloves; cut 3 tablespoons butter into pats and keep cold.
Set aside at room temperature for 10-30 minutes (if time allows).

Tip: Drying the chicken ensures crispy skin; season generously for flavor.

Step 2: Sear the Chicken

Heat a large skillet over medium heat; add 1 tablespoon peanut or canola oil and swirl to coat.
Place chicken thighs skin-side down; cook without moving until skin is crispy and golden brown, 20-25 minutes.
Reduce heat if the chicken splatters excessively or browns too quickly.

Tip: Listen for a gentle sputter; the sound stops when the skin is crisp and the chicken is nearly cooked.

Step 3: Flip and Finish Cooking

Add 2 crushed garlic cloves to the pan.
Flip chicken thighs and cook until the bottom is lightly browned and the meat is cooked through (internal temperature 165°F), about 5 minutes.
Transfer chicken to a plate, skin-side up.
Remove all but 3 tablespoons fat from the pan (reserve excess for another use, like frying vegetables).

Tip: Use a spatula to flip carefully to keep skin intact; reserve fat (schmaltz) for future cooking.

Step 4: Make the Lime Butter Sauce

Add ½ cup chicken stock (or ¼ cup water), 2 tablespoons lime juice, and 2 teaspoons maple syrup to the skillet.
Season with salt and pepper; bring to a simmer over high heat.
Reduce heat to medium and cook, stirring occasionally, until reduced by half, about 3 minutes.
Add 3 tablespoons cold butter pats; stir constantly until melted and sauce is thickened and glossy.
Taste and adjust seasoning with salt and pepper.

Tip: Stir butter continuously to emulsify for a smooth, shiny sauce; don’t boil after adding butter.

Step 5: Serve

Plate the chicken thighs, skin-side up, and spoon the lime butter sauce over them.
Serve with lime wedges and optional fresh herbs (parsley, cilantro, basil, or mint, spritzed with lime juice and lightly seasoned).
Serve immediately, about 1 thigh per serving, paired with sides like roasted broccoli or the best baked mac and cheese.

Tip: Drizzle sauce generously; garnish with herbs just before serving for freshness.