Crispy Chicken With Lime Butter

Season both sides of the chicken thighs with salt and pepper. Let them sit for 5 to 10 minutes to allow the salt to draw out moisture.

Pat the chicken thighs thoroughly dry with paper towels on both sides. This is crucial for achieving crispy skin.

Heat a large stainless-steel skillet over medium to medium-low heat until it's hot.

Add canola oil to the hot pan. It should shimmer and float on the surface.

Carefully place the chicken thighs skin-side down in the pan.

Cook the chicken undisturbed for 20 to 25 minutes. The low temperature allows the fat to render and the skin to become exceptionally crispy and golden brown.

Flip the chicken thighs over.

Add crushed garlic cloves to the pan, nestling them in the rendered chicken fat to infuse the flavor.

Cook for another 5 minutes, or until the chicken is cooked through and the internal temperature reaches 180°F.

Remove the cooked chicken from the pan and set it aside on a plate.

Pour off all but about 3 tablespoons of the rendered chicken fat from the skillet.

Return the skillet to the heat and add chicken stock, lime juice, and maple syrup. Scrape the bottom of the pan to release any browned bits (fond).

Bring the sauce to a boil and let it reduce by about half, until it thickens slightly.

Season the sauce with salt and pepper to taste.

Turn off the heat or lower it, and add the butter. Swirl the pan or stir until the butter is melted and the sauce is glossy.

Pour the finished lime butter sauce over the plated chicken thighs, along with the cooked garlic.

Garnish with a squeeze of fresh lime, cilantro, parsley, and mint leaves before serving.