Seared Herb-Marinated Chicken
Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you’d like to use white meat, choose bone-in, skin-on breasts for the juiciest result.
- Total:
- Serves: 4 persons
Ingredients
- 1bunch scallions, chopped
- ½bunch cilantro, plus more for garnish
- 5garlic cloves, roughly chopped
- 1jalapeño, seeded if you like
- ¼cup fish sauce
- 1 ½tablespoons honey
- Juice of 2 limes, plus 1 lime for garnish
- 3tablespoons neutral oil, such as sunflower or grapeseed
- 2pounds boneless chicken thighs, preferably with skins attached (ask your butcher)
- Green papaya salad, for serving (optional)
Instructions
Step 1
Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.Step 2
Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.Step 3
Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.Step 4
Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.Step 5
Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.