Crispy chicken thighs with spicy lime sauce✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books! This bright, tangy cilantro lime sauce is inspired by @alisoneroman and is the perfect fresh contrast to the crispy chicken. Chicken:▪️4-6 Bone-In, Skin-On Chicken Thighs (~2 lb)▪️Kosher Salt▪️ Spicy Lime Sauce:▪️2 Tbsp Warm Water▪️1 Tbsp Sugar▪️2 tsp Fish Sauce▪️1/4 Cup Fresh Lime Juice▪️2 Garlic Cloves, grated or minced▪️1/2 Cup Finely Chopped Fresh Cilantro▪️1 Jalapeño, finely chopped (see Tip)▪️ Serving:▪️Warm Jasmine Rice▪️Fresh Cilantro Leaves▪️ 1️⃣ Preheat the oven to 425F. 2️⃣ Season both sides of the chicken generously with kosher salt, then let sit at room temperature for 30 mins. (If you’re short on time, you can cook it right away.) 3️⃣ Make the sauce: Add the warm water, sugar, fish sauce, lime juice, garlic, cilantro, and jalapeño to a bowl. Stir until the sugar dissolves, then set aside so the flavors can meld. 4️⃣ Pat both sides of the chicken dry with paper towels. Place the chicken skin-side down in a cold cast iron or stainless steel skillet. Turn the heat to medium-low and cook undisturbed for 18 to 22 mins, until the skin is deeply golden brown and crispy and releases easily from the pan. 5️⃣ Flip the chicken and transfer the skillet to the oven. Bake for 10 to 15 mins, until the thickest part of the chicken reaches 175F. 6️⃣ Spoon some of the sauce onto each plate and top with the chicken. Serve with jasmine rice and garnish with fresh cilantro. Enjoy! Tip: You can remove the seeds of the jalapeño for less heat ⏲35 min cook time / 1 hour 5 min total time (incl. 30 min inactive time) Recipe serves 4 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘
0.0% ERengagement of this clip — above the author's average (0.00%)
top 69%outperforms 31% of the author's clips
0%of the author's average views
