Garlicky Chicken Thighs With Scallion and Lime Recipe (2024)

Now lemme get this straight,You put the lime in the...

I didn't have a good result with this recipe. But I have to add that I cooked just after watching the senate intelligence committee hear Bill Barr's testimony.

Made this with skinless, boneless chicken thighs. Delicious and not a bit greasy! Cut down on cooking times, used chicken broth instead of water, and used just one lime for juice. (Please mention the zest in the ingredients list so we can zest before juicing!) Served over tricolor quinoa which was the perfect base for the marvelous gravy . . . the quinoa clung delicately to the chicken. A real keeper!

Fantastically tasty! Leftovers are terrific, too. I made it as written except for a few minor changes. I peeled all the garlic so that those papery and celluloid skins wouldn’t get into the mix. Used the whole cloves in place of half-bulbs.I pressed the two garlic cloves to avoid cooking with bloody fingertips. :-)I cut the fresh whole scallions into 4ths because full-length scallions are too long to eat, and cooked scallions are too flaccid for diners to enjoy cutting.

For starters, some of "us people" prefer not to throw away a whole head of nicely-cooked garlic.

Strongly recommend taking the chicken out and sauteeing some greens in the juice. If you are doing low carb or Keto, add some zuke noodles or some such in there too.

The recipe is a good guideline for cooks, but not a concrete formula to be followed religiously. That's why we read each other's comments and suggestions. "We people" are individuals, and creative ones at that, who can use these great recipes as starting points for our culinary adventures.

I love all the comments! It helps me to think freer and more creatively about my cooking in general!

You are probably turning them too soon. Ten minutes is not too long too leave the thighs alone to crisp up the skin. The thighs will release on their own when THEY are ready. It's difficult to resist the urge to check the doneness of the skin side too soon. When you do, the skin sticks and pulls off. Good luck.

Used boneless skinless thighs, chicken broth instead of water, and minced all the garlic instead of putting in the whole head. Also chopped the green onions into small pieces. Turned out great!

I used coconut oil for the oil and the aroma and taste were delicious with the lime.

I did a double take when the recipe said to discard the head of garlic -- a waste. We served it with the garlic in the pan. Delicious. This will go into my rotation of dishes, but not throwing out a beautifully cooked head of garlic. That would be a travesty.

Just squeezed out the cooked garlic cloves into the sauce at the end. They were mild and caramelized. Delish,

Why can't you people just stick to the recipe? I cooked as directed and was fabulous. Hearty and satisfying for a cold January night.

I couldn’t resist substituting white wine for the water. It was absolutely delicious! I also kept the garlic in the pot as the chicken cooked. I served it over white rice. I sautéed kale with olive oil and garlic and a couple of splashes of balsamic vinegar as a side dish. A perfect late winter dinner, especially up here in cold Pittsford New York.

Good but not great. Mashing the roasted garlic into the sauce at the end really improved the flavor.

Just cooked as instructed - fabulous! Hard to please teenager loved!!

Made this twice now, big hit both times. Main change-sauteed onions along with the scallion in step 5 (used half as much scallion). Deglazed with a small amount of mirin before putting the chicken back in the pot. And, as many have said, saved the garlic halves to spread on challah, yum. The lime and lime zest are very important in the final meal!

Double Cook with rice & bok choy as sidesCannot have enough lime & scallions Cut the scallions into 4 inch pieces Add chopped garlic & chopped scallions in when it says to add grated garlic Add wine & broth instead of water

A little corn starch turned the au jus into a proper gravy for pouring over rice and thighs.

This took me an hour to cook. The sauce was weak except where the garlic cloves were mashed. Could not taste the lime at all unlike the lime taste in the NYT Yucatán shrimp recipe. Disappointed.

This is now a standard. My tastes lead me to use more lime juice and much more scallions, cut into longer sections. Used boneless skinless thighs and didn’t seem to miss the extra fat. Light and healthy! Great with sticky white rice.

Very good recipe. Will add to regular dinner rotation. I followed the recipe as written except I subbed homemade chicken stock for the water. The next time I make this I will use boneless thighs. The sauce had reduced quite dramatically by the time the chicken was cooked- it could have used more time to really get tender.

This has become a go-to weeknight recipe for me! For extra flavor, I double the amount of scallions and squeeze out the garlic cloves to keep in the sauce. It requires a bit more simmering. Sometimes I add some Tajin seasoning for an extra kick. If the skin loses crispiness during simmering, separate the thighs from everything else and broil them for a minute. So delicious and exciting!

Delicious. I used lemons as I didn't have lime and also chopped up all the scallions. It's quicker than a casserole but just as tender. A beautiful, easy mid-week meal. Served with mashed potatoes, it went down like a homesick mole.

Solid recipe. Good sauce. I ate the whole (half) cloves of garlic rather than discarding them. I saw a comment saying they used boneless, skinless breasts. I wouldn't do that:-the crispy skin is part of the appeal-thighs have more flavor than breasts (though bone-in, skin-on breasts are probably fine)-bone-in has more flavor than boneless (but boneless, skin-on might be OK)

Easy and tasty recipe. Definitely used the garlic cloves, squeezed them out and sautéed some baby bok choy in the sauce, served over rice as a garlicky side.

If you only have skinless chicken thighs, it is still delicious and tender. I used duck fat to sauté the cut-up scallions and garlic, and deglazed the pan with an excess of wine before starting the sauce. The addition of wine and duck fat was scrumptious!

I loved this. I followed the recipe as presented, except I poured off the accumulated fat before adding the liquid. It was delicious! But it seems like it would have been way too fatty as written.

Followed recipe and even kept in chicken longer to brown but not much flavor