Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.
Garlic And Scallions Galore
It’s pretty evident I’m a lover of garlic. Because I am, I find any recipe that uses it as a major flavor factor interesting.
The garlicky chicken uses a whole bulb. In fact, it reminded me of the famous chicken with 40 cloves recipe. This recipe, as the one with the 40 cloves, has more of a roasted garlic flavor. The reason is half of the bulb is unpeeled and “roasts” in the pan.
Another reason I like this chicken recipe is that it uses an entire bunch of scallions. Yes, I like them too, but unfortunately I buy them, use a couple and end up chucking the remainder in the trash. I know you can re-grow them by sticking them in a glass of water, but how many glasses filled with scallions can I have!
Just A Hint Of Lime
The lime juice and it’s zest is just what this dish needs to bring all these flavors together.
Strangely enough, the sauce is pretty sweet even though there is no added sugars or sweeteners. I tend to think this comes from the natural sugars in the garlic and green onions. Therefore, the lime juice and zest cuts the natural sweetness and heightens the flavor of all ingredients.
Reduce The Juice
The juices in the pan are reduced. Any time you have a reduction, flavor is intensified and there’s no exception in this recipe!
Because you are reducing the liquid and a reduction intensifies flavors, it’s important here to use low-sodium soy sauce. Also you may be tempted to use regular salt instead of kosher salt but don’t. Kosher salt is flakey so it’s less intensively salty than regular table salt.
Besides, it has other uses so it’s a good idea to keep some on hand so it’s never a wasted expense.
- 1½ lbs bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 1 tbs vegetable oil
- 1 bunch scallions
- 2 cloves garlic, minced
- 1 head garlic, unpeeled and halved crosswise
- 2 tbs fresh lime juice, plus 1 lime
- 1 tbs low-sodium soy sauce
- 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.
*Adapted from NYT Yum