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
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.
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.