Ingredients:

  • 1.5 lbs chicken thighs, bone-in and skin-on
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 tbsp chipotle peppers in adobo, minced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp honey
  • 1 fresh lime, juiced
  • 2 tbsp unsalted butter, cold and cubed

Instructions:

  1. Pat the 1.5 lbs chicken thighs completely dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Place chicken skin side down and cook 8 minutes without moving.
  3. Turn the chicken over and cook for another 6 minutes. The meat should be mostly cooked through, and the skin should be deep gold and crispy.
  4. Lower the heat to medium and add 3 cloves minced garlic. Sauté for 1 minute until fragrant but not browned. Add 2 tbsp minced chipotle peppers and stir to coat the pan.
  5. Pour in 1/2 cup chicken stock, scraping the bottom of the pan to release the brown bits (the fond). Stir in 1 tbsp honey.
  6. Let the sauce simmer for 3 to 4 minutes until the liquid has reduced by half. The sauce will start to look slightly syrupy.
  7. Turn the heat to the lowest setting. Add the 2 tbsp cold, cubed butter one piece at a time, whisking constantly.
  8. Squeeze the juice from 1 fresh lime into the pan. Stir once more to combine everything into a glossy glaze.
  9. Spoon the sauce over the chicken thighs, ensuring the skin stays mostly dry to preserve the crunch.
  10. Remove from heat and let the chicken sit for 5 minutes before serving. This allows the internal juices to redistribute, ensuring the meat is tender.