Best 4 Crispy Ginger Lime Chicken Thighs Recipes
Are you craving a delightful culinary experience that tantalizes your taste buds with a harmonious blend of flavors? Look no further than our exclusive guide to cooking the most incredible crispy ginger lime chicken thighs. This exceptional recipe promises to elevate your taste buds to new heights with its perfect balance of zingy ginger, zesty lime, and tender, juicy chicken thighs. With every bite, you'll embark on a journey of culinary delight, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY GINGER LIME CHICKEN THIGHS
Lucinda Scale Quinn recipe. Be sure and use "skin on" thighs or they will not crisp up.
Provided by Kermit in Huntsville
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken on baking sheet, add salt and pepper.
- Mix sauce ingredients in a small dish. Divided equally underneath chicken skin.
- Bake at 350 30-40 minutes or until internal temperature reaches 165°F.
Nutrition Facts : Calories 407.2, Fat 28.9, SaturatedFat 8.1, Cholesterol 157.9, Sodium 727.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.5, Protein 32.9
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
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.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- 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.
- Meanwhile, thinly slice two scallions; set aside.
- 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.
- 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.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN THIGHS WITH GARLIC AND LIME
Make and share this Chicken Thighs With Garlic and Lime recipe from Food.com.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 1h
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
- Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
- In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
- Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
- Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
Tips:
- To ensure crispy skin, make sure the chicken thighs are completely dry before cooking. You can use paper towels to pat them dry, or even let them air dry on a wire rack in the refrigerator for an hour or two before cooking. - For extra crispy skin, coat the chicken thighs in a mixture of equal parts flour and cornstarch before pan-frying. This will help create a golden brown, crispy crust. - Be careful not to overcrowd the pan when cooking the chicken thighs. This will prevent them from cooking evenly and getting crispy. - Use a meat thermometer to ensure that the chicken thighs are cooked through. The internal temperature should read 165 degrees Fahrenheit (74 degrees Celsius) before removing them from the heat and allow them rest for 5-10 minutes before serving. - For the ginger-lime sauce, use fresh ginger and lime juice whenever possible. This will give the sauce the best flavor. - If you don't have fish sauce, you can substitute soy sauce or tamari. However, fish sauce will give the sauce a more authentic flavor. - Serve the crispy ginger-lime chicken thighs with rice, noodles, or your favorite side dishes.Conclusion:
This crispy ginger-lime chicken thigh recipe is an easy and delicious weeknight meal. The chicken thighs are perfectly crispy on the outside and tender and juicy on the inside. The ginger-lime sauce is the perfect complement to the chicken, with its bright, citrusy flavor. This dish is sure to be a hit with family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #poultry #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-thighs-legs #3-steps-or-less
You'll also love