Chicken Thighs With Garlic And Lime Food

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME

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.

LEMON-GARLIC CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
• Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
• In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
• While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
• To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

CHICKEN THIGHS WITH GARLIC AND LIME

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.

CHICKEN THIGHS WITH LIME AND CURRY

Steps:

• Blend flour and pepper, and dredge thighs in mixture.
• Brown chicken in oil.
• Remove chicken to a plate.
• Add onion, garlic, and flour, and saute.
• Add broth, curry, and pepper sauce and stir to blend well.
• Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
• Cook until chicken is cooked through.
• Add cilantro and sour cream just before serving.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.