Thanks I Made This Tonight. It's Delicious
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 1 1/2 s lb skin-on deboned chicken thighs (click to learn how)
- lime wedges for garnishing
- chopped cilantro for garnishing
- 4 tablespoons finely chopped cilantro stems and leaves
- 2 tablespoons lime juice
- 1 heaping teaspoon red chili flakes
- 1/2 teaspoon salt or more to taste
- Carbohydrate 6.51425000109228 g
- Cholesterol 0 mg
- Fat 10.2061750043511 g
- Fiber 0.372999990410839 g
- Protein 0.890250000054484 g
- Saturated Fat 1.41116000060058 g
- Serving Size 1 1 recipe (52g)
- Sodium 2.84750000034629 mg
- Sugar 6.14125001068144 g
- Trans Fat 0.301682500121605 g
- Calories 115 calories
Step-by-step
- Preheat oven to 375F.
- Whisk all the Marinade ingredients together in a big bowl, mix well.
- Add the chicken into the Marinade, stir to coat well.
- Marinate for 15 minutes.
- Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned.
- Turn over and pan-fry the other side of the chicken until slightly browned.
- Transfer the skillet into oven and bake for 20 minutes.
- Transfer the chicken and the Marinade residual to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.
Juicy dark meat meets blistering heat, releasing aromatic garlic and sharp citrus notes upon contact with the pan. Cooking poultry requires understanding thermal transfer and mass scaling.
Scaling the Ingredients Proportionally
Adjusting a recipe for larger groups requires more than simple multiplication. Aromatics like garlic and red chili flakes do not scale linearly in large quantities. Doubling the garlic often overpowers delicate citrus profiles. Multiply the main protein weight first, then adjust pungent ingredients incrementally. Salt percentages should remain strictly proportional at approximately one percent of total meat weight. Dense marinades insulate meat surfaces, so keep layers thin to ensure heat penetrates during the initial pan-sear.Managing Kitchen Timing and Sequencing
Efficient kitchen workflow depends on overlapping passive and active tasks. Marinating the chicken for fifteen minutes provides adequate time to preheat the oven to 375 degrees Fahrenheit. Pan-frying the skin side first renders excess subcutaneous fat, creating a barrier that prevents moisture loss during the twenty-minute oven bake. Sear until the skin turns golden brown and releases easily from the skillet surface before flipping. Resting cooked meat for five minutes allows internal juices to redistribute evenly before slicing.
