The Secret to Restaurant-Style Chicken at Home | Eric Kim | NYT Cooking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces can be more economical.

Salt and pepper the chicken thighs and let them sit for 5 to 10 minutes to draw out moisture.

Pat the chicken thighs dry right before cooking.

Heat a stainless steel skillet over medium to medium-low heat until hot.

Add olive oil to the skillet; it should float on top when added.

Place chicken thighs in the skillet with the bone side facing outward and the skin side facing inward.

Lower the heat if the skin starts to blacken before the chicken is cooked through; cook for 20 minutes on the skin side.

Flip the chicken and cook for an additional 5 minutes, or until the internal temperature reaches 180°F.

Remove the chicken from the skillet and set aside.

Add crushed garlic to the remaining chicken fat in the skillet and cook for a few minutes to infuse flavor.

Remove excess fat from the skillet, leaving about 3 tablespoons.

Add 1/2 cup of chicken stock to the skillet to deglaze, scraping up the flavorful bits.

Stir in 2 tablespoons of lime juice and 2 teaspoons of maple syrup; bring to a boil.

Reduce the sauce by about half, then season with salt and pepper.

Lower the heat and add butter, stirring until melted to finish the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens