Best Chili Lime Chicken Thighs Recipes

CHILI-LIME SOUS VIDE CHICKEN THIGHS

Chili-Lime Sous Vide Chicken Thighs image

Get ready to be amazed at how juicy this chicken will turn out, with the help of a sous vide immersion cooker. Using skin-on thighs ensures you won't overcook the chicken when you sear it in the pan, as the skin acts as an insulator. The key to a quick sear and crispy skin is to get the pan as hot as possible, without letting the oil smoke.

Provided by France C

Time 2h25m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium limes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¾ teaspoon salt
½ teaspoon ground chipotle powder, or to taste
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
4 (6 ounce) bone-in, skin-on chicken thighs
1 tablespoon avocado oil
salt and freshly ground black pepper to taste

Steps:

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 5.1 g, Cholesterol 105.8 mg, Fat 21.4 g, Fiber 1.5 g, Protein 29.1 g, SaturatedFat 5.4 g, Sodium 542.8 mg, Sugar 1 g

CHILI-LIME CHICKEN THIGHS

CHILI-LIME CHICKEN THIGHS image

Categories Chicken Backyard BBQ

Yield 6 people

Number Of Ingredients 11

Ingredients

12 chicken thighs
1 cup lime juice
1 7 oz can green chiles, diced
2 tablespoons garlic powder
2 1/2 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
1 tablespoon lemon pepper
1 tablespoon dark soy sauce
1/4 cup olive oil
Cayenne pepper

Steps:

Puree chiles in food processor. Mix all ingredients together adding cayenne to your desired heat level. Marinate thighs overnight in Italian salad dressing Cook using indirect heat until temp reaches 170 degrees F (1 to 3 hours). Cook in sauce for 1 hour with a loose covering of foil. Just before serving, crisp up over direct heat.