Garlicky Chicken Thighs With Scallion and Lime
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 1tablespoon canola oil
- 1bunch scallions
- 1head garlic, unpeeled and halved crosswise
- 2cloves garlic, peeled and finely grated
- 2tablespoons fresh lime juice, plus 1 lime
- 1tablespoon low-sodium soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
448 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 30 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Season chicken with salt and pepper on both sides.
- Step 2
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Step 3
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 4
Meanwhile, thinly slice two scallions; set aside.
- Step 5
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 6
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 7
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Private Notes
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Cooking Notes
Forrest
Now lemme get this straight, You put the lime in the...
Susan
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.
Copperbeech
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!
Hephaestis
Fantastically tasty! Leftovers are terrific, too. I made it as written except for a few minor changes. I peeled all the garlic so that those papery and celluloid skins wouldn’t get into the mix. Used the whole cloves in place of half-bulbs. I pressed the two garlic cloves to avoid cooking with bloody fingertips. :-) I cut the fresh whole scallions into 4ths because full-length scallions are too long to eat, and cooked scallions are too flaccid for diners to enjoy cutting.
Frank
For starters, some of "us people" prefer not to throw away a whole head of nicely-cooked garlic.
rose
Strongly recommend taking the chicken out and sauteeing some greens in the juice. If you are doing low carb or Keto, add some zuke noodles or some such in there too.
jerry
The recipe is a good guideline for cooks, but not a concrete formula to be followed religiously. That's why we read each other's comments and suggestions. "We people" are individuals, and creative ones at that, who can use these great recipes as starting points for our culinary adventures.
Deborah
I love all the comments! It helps me to think freer and more creatively about my cooking in general!
jonesyR
You are probably turning them too soon. Ten minutes is not too long too leave the thighs alone to crisp up the skin. The thighs will release on their own when THEY are ready. It's difficult to resist the urge to check the doneness of the skin side too soon. When you do, the skin sticks and pulls off. Good luck.
ML
Used boneless skinless thighs, chicken broth instead of water, and minced all the garlic instead of putting in the whole head. Also chopped the green onions into small pieces. Turned out great!
Lisa Chung
I did a double take when the recipe said to discard the head of garlic -- a waste. We served it with the garlic in the pan. Delicious. This will go into my rotation of dishes, but not throwing out a beautifully cooked head of garlic. That would be a travesty.
Dale
I used coconut oil for the oil and the aroma and taste were delicious with the lime.
jennanne
Just squeezed out the cooked garlic cloves into the sauce at the end. They were mild and caramelized. Delish,
Terri
Why can't you people just stick to the recipe? I cooked as directed and was fabulous. Hearty and satisfying for a cold January night.
Charlie A.
I couldn’t resist substituting white wine for the water. It was absolutely delicious! I also kept the garlic in the pot as the chicken cooked. I served it over white rice. I sautéed kale with olive oil and garlic and a couple of splashes of balsamic vinegar as a side dish. A perfect late winter dinner, especially up here in cold Pittsford New York.
Leo
Use white wine not water.
Cannes
What a disappointment ! It was waaaytoo salty and waaay too greasy. I followed the recipe as is and wished I hadn’t. If I make this again, I’ll use skinless thighs, only spraying a thin coat of oil, and add no salt whatsoever, relying instead on the soy sauce to do the job. Even that may need to be diluted with low sodium chicken broth.
Austin
Absolutely delicious. Followed other commenters' suggestions to 1) swap the water for white wine (I used chardonnay), 2) leave the halved garlic bulb in (pressed the cloves out into the skillet before serving) and 3) rough chop the whole scallions to make them easier to eat. Crusty bread is a must to scoop up the delicious gravy, garlic cloves, and scallion pieces. Used my cast iron tagine to cook on the stove to great effect. Fantastic and will be making again with the mentioned swaps!
Rebecca
Delicious quick meal. I used what I had on hand, so boneless thighs and a pile of leeks instead of scallions. Chicken broth for the water. Was a nice depth of flavor.
Lee
Adding mushrooms makes it even better
Veronica
I added a can of chicken stock which made it too liquidy. Should leave out. I added 5 or 6 quartered smallish tomatoes which added plenty of liquid. I agree with others that garlic cloves should be peeled and left in and scallions should be cut. Chicken itself was excellent!
AK
Good but not great. Mashing the roasted garlic into the sauce at the end really improved the flavor.
Woodsy
Just cooked as instructed - fabulous! Hard to please teenager loved!!
Jack in Joisey
Made this twice now, big hit both times. Main change-sauteed onions along with the scallion in step 5 (used half as much scallion). Deglazed with a small amount of mirin before putting the chicken back in the pot. And, as many have said, saved the garlic halves to spread on challah, yum. The lime and lime zest are very important in the final meal!
eve
Double Cook with rice & bok choy as sides Cannot have enough lime & scallions Cut the scallions into 4 inch pieces Add chopped garlic & chopped scallions in when it says to add grated garlic Add wine & broth instead of water
Alan N
A little corn starch turned the au jus into a proper gravy for pouring over rice and thighs.
GG
This took me an hour to cook. The sauce was weak except where the garlic cloves were mashed. Could not taste the lime at all unlike the lime taste in the NYT Yucatán shrimp recipe. Disappointed.
bzimmerman
This is now a standard. My tastes lead me to use more lime juice and much more scallions, cut into longer sections. Used boneless skinless thighs and didn’t seem to miss the extra fat. Light and healthy! Great with sticky white rice.
Ramona
Very good recipe. Will add to regular dinner rotation. I followed the recipe as written except I subbed homemade chicken stock for the water. The next time I make this I will use boneless thighs. The sauce had reduced quite dramatically by the time the chicken was cooked- it could have used more time to really get tender.
Daria
This has become a go-to weeknight recipe for me! For extra flavor, I double the amount of scallions and squeeze out the garlic cloves to keep in the sauce. It requires a bit more simmering. Sometimes I add some Tajin seasoning for an extra kick. If the skin loses crispiness during simmering, separate the thighs from everything else and broil them for a minute. So delicious and exciting!
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