Eric Kim presents a recipe for crispy chicken thighs with a refreshing lime butter sauce, emphasizing the importance of crispy skin. The technique involves gently searing the thighs in a skillet, allowing the fat to render. After cooking, he adds garlic and concludes with a zesty pan sauce made from lime, maple, and butter. This dish is a versatile favorite for those who appreciate a range of textures in chicken skin—from crispy to chewy. The vibrant sauce pairs perfectly with the rich flavors of the chicken, making it a culinary highlight.
For me, it's all about the skin. I like it steamed and chewy, brittle and ultracrisp, or anywhere in between, but Team Crispy is out there.
Eric sears chicken thighs gently in a skillet over medium heat, skin side down, until the fat renders and the meat mostly cooks through.
A quick pan sauce with lime, maple and a little butter makes a final, complex flourish that's fragrant with citrus. It's a crisp-skinned keeper.
The meat is great, too, complimenting the perfectly crispy skin and vibrant flavors that make this dish stand out.
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