Crispy Chicken Thighs with Chili-Lime Potatoes
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 1½ poundsyellow potatoes
- 3 tablespoonsolive oil
- 1½ teaspoonschili powder
- 1 teaspoonsmoked paprika
- 4 clovesgarlic
- 1½ wholelime
- ½ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Cut 1 1/2 pounds yellow potatoes into 3/4-inch cubes.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Pat chicken thighs dry and season generously on both sides with salt and black pepper.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear chicken skin-side down for 5 minutes until golden and crispy, then flip and sear 3 minutes more. Transfer to a plate.
- 03
In the same skillet, add remaining 1 1/2 tablespoons olive oil and the diced potatoes. Cook, stirring occasionally, for 8–10 minutes until starting to soften and brown at the edges.
- 04
Add minced garlic, chili powder, smoked paprika, and red pepper flakes to the potatoes. Stir for 30 seconds until fragrant.
- 05
Return chicken to the skillet, nestle it among the potatoes, and add 1/2 cup water. Cover and simmer over medium heat for 15 minutes, until potatoes are tender and chicken reaches 165°F at the thickest part.
- 06
Squeeze lime juice over the whole pan, taste, and adjust salt and pepper as needed. Top with fresh cilantro and serve.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a smoky edge, bump smoked paprika to 1 1/2 teaspoons. If you prefer mild, halve the chili powder and red pepper flakes.
This comes together in 30 minutes start to finish. Skin-on thighs stay juicy and get deliciously crispy; swap for breasts if preferred, but reduce the sear time to 2 minutes per side and watch the simmer time closely.