Citrusy Chicken Thighs

basically chicken kosher salt black pepper lemon lime oil quick easy weeknight

Brigid Washington

4 servings

Source

Ingredients

4 skinless, boneless chicken thighs

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

2 tsp. freshly ground black pepper

1 lemon

2 limes

1 Tbsp. plus 1½ tsp. vegetable oil

Trini Stewed Eggplant (for serving)

Method

Place 4 skinless, boneless chicken thighs on a cutting board and pat dry with paper towels. Sprinkle all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 2 tsp. freshly ground black pepper, pressing gently to adhere. Using a Microplane, finely grate zest from 1 lemon and 2 limes over both sides of chicken, pressing again to adhere.

Cut lemon and limes in half and squeeze juice through your hand or a sieve to catch the seeds into a small bowl; set aside. You should have about ½ cup juice total.

Heat 1 Tbsp. plus 1½ tsp. vegetable oil in a large skillet set over medium-high. Arrange chicken in pan and cook until golden brown and cooked through, about 4–5 minutes per side. Transfer chicken to a plate.

Add citrus juice to same skillet and cook, scraping up any brown bits stuck to bottom of pan with a wooden spoon, until slightly reduced, about 30 seconds. Pour over chicken. Serve with Trini Stewed Eggplant.