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Sort of Tex-Mex spin on yard bird, this flavorful one-skillet dish is easy and goes with just about anything. I like thighs as they’re generally uniform in size and cook evenly, but it’s up to the chef to decide.<\/p>\n
You’ll Need:<\/strong> Hat tip to LAUREN MIYASHIRO.<\/p>\n Serve with black beans and rice, drizzled with pan drippings or a simple pan sauce.<\/p>\n Pan Sauce<\/strong>
\n4 tbsp. extra-virgin olive oil, divided
\nJuice of 2 limes
\n1\/4 c. freshly chopped cilantro
\n2 cloves garlic, minced
\n1\/2 tsp. cumin
\nPinch crushed red pepper flakes
\n4 bone-in, skin-on chicken thighs
\nKosher salt
\nFreshly ground black pepper
\nYou’ll Do:<\/strong>
\n1) Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
\n2) When ready to cook, preheat oven to 425\u00b0. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
\n3) Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.<\/p>\n
\nRemove chicken.
\nBring pan to medium heat.
\nDeglaze with white wine, chicken stock or water. Not a lot of liquid, enough to cover.
\nScrape all the brown bits up with a wooden spoon or the like.
\nAdd a couple fat tablespoons of butter, stir to melt.
\nLet reduce to desired thickness.
\nAdjust seasonings, enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"