Best 5 Crispy Chicken Thighs With Caramelized Lemon Rinds Recipes
Crispy Chicken Thighs with Caramelized Lemon Rinds is a delightful dish that tantalizes the taste buds with its perfect balance of flavors and textures. This recipe elevates the humble chicken thigh to new heights, resulting in a crispy and tender protein that pairs perfectly with the sweet and tangy caramelized lemon rinds. Juicy and succulent on the inside, with a crispy golden-brown exterior, these chicken thighs are a feast for the senses. The zesty lemon rinds add a burst of brightness, while the caramelization process brings forth a delightful sweetness that complements the savory chicken. Served alongside a bed of aromatic basmati rice, this dish promises a culinary experience that will leave you craving for more.
In addition to the main recipe, the article also includes variations and additional recipes that cater to different preferences and dietary restrictions. For those who prefer a spicier kick, the recipe for Spicy Harissa Chicken Thighs with Caramelized Lemon Rinds offers a bold and flavorful twist. For those seeking a healthier alternative, the recipe for Baked Chicken Thighs with Caramelized Lemon Rinds provides a delicious and guilt-free option. Whether you're a fan of crispy chicken, tangy lemon flavors, or simply seeking a delectable meal, this article has something for everyone.
CRISPY LEMON CHICKEN THIGHS
These Lemon Chicken Thighs with crispy, salty skin, an acidic lemon kick, and always-moist thigh meat are a total winner of a chicken dinner that will only take you 5 to 10 minutes of prep time.
Provided by Tracy
Categories Dinner Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
- Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
- In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
- Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
- Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
- Remove from oven, allow to rest for 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 242 kcal, ServingSize 1 serving
SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED LEMON-BUTTER CHICKEN THIGHS
These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
- Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
Nutrition Facts : Calories 509.5 calories, Carbohydrate 6.7 g, Cholesterol 178.7 mg, Fat 34.4 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 256.7 mg, Sugar 0.3 g
LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS
Steps:
- Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
Tips:
- Choosing the Right Chicken Thighs: Select plump and evenly sized chicken thighs with smooth, unblemished skin. Look for thighs that are free of any bruises or discoloration.
- Patting the Chicken Dry: Before seasoning and cooking the chicken thighs, pat them dry with paper towels. This will help the skin crisp up and prevent excess moisture from diluting the flavors.
- Generous Seasoning: Season the chicken thighs liberally with a flavorful blend of salt, pepper, garlic powder, onion powder, and paprika. You can also add your favorite herbs and spices for an extra layer of taste.
- Cooking in a Hot Skillet: Heat a large skillet over medium-high heat before adding the chicken thighs. The high heat will help sear the skin and create a crispy crust.
- Adjusting the Heat: Once the chicken thighs are seared, reduce the heat to medium-low and continue cooking until the internal temperature reaches 165°F (74°C). This will ensure that the chicken is cooked thoroughly while retaining its juiciness.
- Caramelizing the Lemon Rinds: For the caramelized lemon rinds, use organic lemons and remove the zest in thin strips using a vegetable peeler. Combine the lemon zest with sugar and water in a small saucepan and cook over medium heat until the sugar dissolves and the lemon rinds turn golden brown.
- Garnishing with Herbs: Before serving, garnish the crispy chicken thighs with fresh herbs such as thyme, rosemary, or parsley. This will add a pop of color and enhance the overall flavor of the dish.
Conclusion:
This delightful recipe for Crispy Chicken Thighs with Caramelized Lemon Rinds offers a tantalizing combination of flavors and textures. The crispy skin, juicy meat, and tangy caramelized lemon rinds create a harmonious balance that will satisfy any palate. Whether you're hosting a dinner party or simply looking for a delectable weeknight meal, this dish is sure to impress. Remember to select high-quality ingredients, season the chicken generously, and cook it to perfection for an unforgettable culinary experience. Enjoy!
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