Raw carrots are one of my favourite, most crunchiest, munchiest…
For years my immature, naïve, parochial, narrow-minded palate snubbed any cut of chicken other than skinless, boneless breast. Ugh. I know. At the risk of sounding like an old fuddy-duddy, I must say, if only I knew then what I know now, which is that chicken thighs are devilishly delicious!
Not only are chicken thighs incredibly flavourful and juicy, they are also relatively economical, which is helpful when sourcing rather pricey pastured and humanely-raised meat.
I roast chicken thighs once a week, which gets us through a couple of meals each, but I decided to mix things up this week and brown those bad boys in my cast iron skillet. The addition of the sweet-n-sour-esque ginger-lime sauce ups the ante on the already succulent thighs. This Ginger-Lime Sticky Chicky goes wonderfully with Fragrant Celeriac Rice (as is shown in the photo).
A couple of bites in and my husband gave me a mega-watt smile along with his fist bump of approval, culminating in a big hug when dinner was over. Needless to say he digs this Ginger-Lime Sticky Chicky, and you will too!
Ginger-Lime Sticky Chicky (AIP, Paleo)
Author: Martine Partridge
Recipe type: Main
- 2 tbsp. lime juice (about the juice of a whole lime)
- 3 tbsp. filtered water
- 3 tbsp. honey
- 1 tsp Red Boat fish sauce
- 2 tsp fresh ginger, grated
- 2 garlic cloves, crushed
- 1-2 tbsp. oil
- 4 chicken thighs, skin on, boneless
- 1 tsp arrowroot powder + 1 tbsp. filtered water
- ¼ c green onion, chopped
- In a small bowl, whisk together the lime juice, water, honey, fish sauce, ginger, and garlic. Set aside.
- In a large skillet heat oil over medium high heat. Add chicken thighs skin-side down. You should hear a sizzle. Allow to cook for about three minutes.
- Turn heat to medium and allow the thighs to cook for about 6 minutes more undisturbed.
- Flip the thighs to reveal the crispy, devilishly good brown side. Allow to cook for about 4 minutes on the other side.
- Add the lime-ginger mixture. Reduce the heat and simmer for a couple minutes more.
- Stir together the arrowroot powder and water. Add to the skillet. Stir thoroughly for a minute or two. Then remove from heat.
- You can serve the thighs whole, or cut them into strips as I've done in the photo (it felt more like take-out that way!). Be sure to scoop up and drizzle more of the sauce from the skillet.
- Garnish with freshly chopped green onion.