New York Times Top 50 Recipes of 2025 | Crispy Chicken with Lime Butter @nytcooking @ericjoonho
Ingredients:
– 4 bone-in, skin-on chicken thighs
– Salt and pepper
– 1 Tbsp neutral oil
– 2 garlic cloves
– ½ cup chicken stock
– 2 Tbsp lime juice (+ wedges)
– 2 tsp maple syrup
– 3 Tbsp cold unsalted butter
– Fresh herbs (optional)
Pat chicken dry, season with salt and pepper, and let sit 10–30 minutes. Heat a large skillet over medium with oil, add chicken skin-side down, and cook undisturbed until skin is deeply golden and crisp, 20–25 minutes (adjust heat as needed). Add garlic, flip chicken, and cook until cooked through, about 5 minutes, then transfer chicken to a plate and remove all but 3 Tbsp fat. Add stock, lime juice, and maple syrup to the pan, season, bring to a simmer, and reduce by half, about 3 minutes. Whisk in butter until the sauce is glossy and thick, then serve chicken with sauce, lime wedges, and herbs.
#recipe #nytcooking #chicken
31 Comments
That’s still juice
That looks delicious
After taking out my chicken from the air fryer i love adding fresh real lime juice over it.
That sauce looks split and runny because you added too much butter too soon.
"and this sauce comes together faster than most of my decisions" AHAHAHAHAHAHA!!! 😂😂😂😂😂😂
#20 for crispy chicken lmao!!! you can't take those lists serious
Sounds like a Jamie Oliver bullshit meal 😢😢😢😢😢
You mean the new york times that constantly lies? 😂😂😂
That sauce was beging to be emulsified
I like it. But, the new york times doesn’t know shit.
That's chicken!? I thought those were pork chops.
I need this.
Cooking is just as much about adding something as it is about knowing when not to add something and just letting a component speak for itself. I have found that often, adding spices etc to chicken thighs has detracted more than improved them
Simplicity. 🍦
That looks disgusting. No, seasoning no nothing. Let’s not kid ourselves here. And chicken thighs as well. There’s going to be no flavor if it’s not marinated.
i love that for americans basic cooking is like a revelation
Brine that chicken for 4 hours before cooking.
Definitely not cooked
copy?
Add these to a playlist pls
I love this NY Times chicken recipe. The technique of slow rendering the fat skin side down can be used for just about any recipe calling for sauteed chicken. It's my go to technique for sauteed chicken.
stupid scrape–blocked
Just put the chicken in a cold dry pan and it will cook in its own fat. You get so much better chicken that way.
was the sauce in the original recipe supposed to come as a brown water? 😂
You had me at lime butter
i usually never try recipes bc they take too much time, but this actually seems pretty good
How is this his recipe? People have been doing this for decades. Too simple for top 25
Nothing better than chicken skin on the lowest heat until cooked. Don’t even need salt
Love ❤️ this!!! It's simple.
Outside of roasting a whole bird, this is pretty much the only way I cook chicken. No oil required.
❤