Garlicky Chicken Thighs With Scallion and Lime Recipe • 5★

Updated October 15, 2017

Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.

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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1 ½ pounds bone-in, skin-on chicken thighs

Kosher salt and freshly ground pepper

1 tablespoon canola oil

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

Step 1Season chicken with salt and pepper on both sides.

Season chicken with salt and pepper on both sides.

Step 2Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

Step 3Add 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.

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.

Step 4Meanwhile, thinly slice two scallions; set aside.

Meanwhile, thinly slice two scallions; set aside.

Step 5Add 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.

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.

Step 6Add 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.

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.

Step 7Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Now lemme get this straight, You put the lime in the...

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.

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!

Why discard the garlic?

This wasn't as tasty as I was expecting it to be - in my case the chicken didn't pick up much of the flavour and it was a bit underwhelming. I like the idea of chicken stock instead of water, I think that would be better.

Prepared per the recipe but with chicken broth. You really need crusty bread to sop up this one!

And a knife to spread those tasty cloves on the bread! Super tasty. My wife loved it. Not sure what the whole scallions add, but maybe some flavor? Tough to eat stringy cooked whole scallions without an order of floss :-)

Will prepare again soon.

Source: https://cooking.nytimes.com/recipes/1018911-garlicky-chicken-thighs-with-scallion-and-lime