Charred Chicken Thighs with Chipotle-Lime Butter and Crispy Sage
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 2chipotle peppers in adobo sauce
- 4 tablespoonbutter
- 1lime
- 2 clovesgarlic
- 12 leavesfresh sage
- 2 tablespoonolive oil
Prep
- 01
Mince 2 chipotle peppers from the can.
- 02
Mince 2 cloves garlic.
- 03
Cut 1 lime in half for juicing.
Method
- 01
Pat the chicken thighs dry with paper towels. Season all over with salt, black pepper, and smoked paprika.
- 02
Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place chicken thighs skin-side down in the hot pan. Cook without moving for 7–8 minutes, until the skin is deep golden brown and crispy.
- 04
Flip the thighs and cook for another 6–7 minutes until the second side browns and the internal temperature reaches 165°F at the thickest part of the thigh.
- 05
Transfer cooked chicken to a plate. Pour off all but 1 tablespoon of fat from the pan.
- 06
Add the butter, minced chipotle, minced garlic, and sage leaves to the warm pan. Stir and cook over medium heat for 1–2 minutes until the butter froths and the sage is crispy, about 30 seconds total.
- 07
Squeeze the lime juice into the pan and whisk to combine. Taste and adjust salt as needed.
- 08
Return the chicken to the pan, turning to coat in the chipotle-lime butter. Serve immediately, spooning the warm butter and crispy sage over each thigh.
Spice Tips
The chipotle brings gentle heat and smokiness. For fiercer spice, add a pinch of cayenne or a few red pepper flakes to the butter. For a cooling note, add a handful of fresh cilantro or a dollop of sour cream alongside.
Chipotle peppers in adobo sauce are sold canned in the international or Hispanic foods aisle. Open the can, fish out 2 peppers, and mince them; save the remaining sauce for another use (it keeps for weeks, refrigerated). Serve with roasted low-carb vegetables like zucchini, Brussels sprouts, or asparagus, or simply with a green salad dressed in olive oil and vinegar.