Crispy Lime Chicken
This delicious, umami-inducing Crispy Lime Chicken has become one of my go-to recipes that is out of this world popular with family and friends. Whether you want to follow the recipe here using sous-vide cooking method, which results in a very juicy, tender and flavorful chicken or you want to go straight to pan-frying, the end result will still divinely tangy and savory.

Serves 2 as Main Course

Ingredients
4 boneless chicken thighs (skin on)
8 cloves garlic, mashed and finely chopped
1/4 medium-sized onion, grated
1/2 tablespoon fresh thyme
4 tablespoons fresh lime juice (roughly juice of 2 large limes)
1 tablespoon grated lime peel
1 1/2 teaspoons salt
2 tablespoons olive oil

Method

For Sous-Vide Cooking:
You’ll want to pre-heat your sous-vide appliance to 85 degrees Celsius.

Place all the ingredients in a large mixing bowl and using your hands, mix everything until thoroughly and evenly combined. Place the chicken with the herbs and seasonings in sous-vide pouches. Seal the bags properly and immerse in the sous-vide appliance for 2 hours.

Heat a non-stick skillet or pan on medium high heat. Carefully remove the chicken from the sous-vide pouches and place on the hot skillet skin side down. Cook for 4 to 5 minutes until the skin is crispy and golden brown.

Remove from the pan and place on serving plates. Serve immediately on a bed of jasmine rice, mashed potatoes or puréed cauliflower.

For Pan-Fry Cooking:
Place all the ingredients in a large mixing bowl and using your hands, mix everything until thoroughly and evenly combined.

Heat a non-stick skillet or pan on medium high heat. Place the chicken skin-side down and cook for approximately 5 minutes until skin is crispy and golden brown. Flip over and cook for another 6 to 8 minutes.

Remove from the pan and place on serving plates. Serve immediately on a bed of jasmine rice, mashed potatoes or Garlic Mashed Cauliflower.