Best 4 Garlicky Chicken Thighs With Scallion And Lime Recipes
Indulge in a culinary journey with our garlicky chicken thighs, a tantalizing dish that blends the robust flavors of garlic, scallions, and lime. This recipe promises a crispy, golden-brown exterior and a succulent, juicy interior that will leave you craving for more. We've also included variations to cater to different dietary preferences, including a keto-friendly version for those following a low-carb lifestyle. For those who love a spicy kick, our spicy garlic chicken thighs with lemon and herbs will surely satisfy your taste buds. These dishes are not only delicious but also incredibly easy to prepare, making them perfect for busy weeknights or casual gatherings. Get ready to embark on a flavor adventure with our garlicky chicken thigh recipes.
Here are our top 4 tried and tested recipes!
HEIRLOOM GARLIC CLOVE CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
GARLICKY LIME CHICKEN WITH SCALLIONS
Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.
Provided by Judith Hannemann
Categories Chicken skillet dinners
Time 25m
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 chicken. Cut lime into quarters and serve alongside.
Nutrition Facts : ServingSize 1 serving, Calories 254 kcal, Carbohydrate 2 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 88 mg, Sodium 204 mg, Fiber 1 g, Sugar 1 g
GARLICKY CHICKEN THIGHS WITH SCALLIONS 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 BeaconRecipes
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Season chicken with salt and pepper on both sides. 2. Heat oil in a large Dutch oven or large, high-sided skillet over medium heat. 3. 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. 4. Meanwhile, thinly slice two scallions; set aside. 5. 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. 6. 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. 7. Remove chicken thighs, garlic head and scallions and set aside. Continue to reduce sauce down (if needed) until it has become a thick glaze. 8. Once sauce is reduced down to your liking, pour back over chicken thighs and scallions. Garlic cloves can be squeezed from bulb and served on side as a tasty addition.
Nutrition Facts : Calories 401 calories, Fat 28.565098834029 g, Carbohydrate 4.38490253606654 g, Cholesterol 142.88159655 mg, Fiber 0.501791789813583 g, Protein 30.4870877844662 g, SaturatedFat 7.6604285009221 g, ServingSize 1 1 Serving (202g), Sodium 337.762899929687 mg, Sugar 3.88311074625296 g, TransFat 1.70638839394047 g
ROAST CHICKEN WITH SCALLION, GINGER, AND LIME
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
- Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
- Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.
Tips:
- Use a flavorful marinade. The marinade adds a lot of flavor to the chicken, so don't skip it! This recipe uses a simple marinade made with olive oil, garlic, scallions, lime juice, and soy sauce.
- Cook the chicken over medium-high heat. This will help to sear the chicken and lock in the juices.
- Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly.
- Cook the chicken until it is cooked through. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken immediately with your favorite sides. This dish is great served with rice, noodles, or vegetables.
Conclusion:
This garlicky chicken thighs recipe is a quick and easy weeknight meal that is sure to please everyone at the table. The chicken is marinated in a flavorful mixture of garlic, scallions, lime juice, and soy sauce, then cooked until it is cooked through and crispy. Serve the chicken with your favorite sides for a delicious and satisfying meal.
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