Seared Herb-Marinated Chicken

Recipe from Chris Shepherd

Adapted by Melissa Clark

Seared Herb-Marinated Chicken
Melina Hammer for The New York Times
Total Time
20 minutes, plus at least 4 hours' marinating
Rating
4(498)
Comments
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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. —Melissa Clark

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Ingredients

Yield:4 servings
  • 1bunch scallions, chopped
  • ½bunch cilantro, plus more for garnish
  • 5garlic cloves, roughly chopped
  • 1jalapeño, seeded if you like
  • ¼cup fish sauce
  • 1½tablespoons 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

667 calories; 48 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 40 grams protein; 1608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Ratings

4 out of 5
498 user ratings
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Comments

Green papaya salad recipe?

Green papaya salad recipe?

Vicki OBriant

I’m one of those people who gag just thinking of cilantro. Any suggestions for another herb to replace it in this recipe? Something more exciting than parsley perhaps?

Drew

This is like Arrachera, made with skirt steak, but sweeter. Def better on charcoal grill! Serve with grilled marinated jalepeno strips

Kelly S.

This recipe is so tasty, very complex and a stunner! I have made it for two dinner parties to rave reviews. Did it on the bbq 5-7 mins per side and it turned out great. Like another person said: just like the pictures! Made zero changes! Served it with the NYT Orzo recipe. Delicious.

ThatGirlAnna

I made it without the jalapeño and it was very tasty! I baked it at 400 for 20 min. 1.5 lbs chicken thighs was the perfect amount for my boyfriend and I

Judy786

Made this recipe for dinner and WOW! The meat was tender and flavorful and absolutely delicious. the bright vibrant aromatic marinade was worth the 2 hour bath. I will definitely make again very soon using 4 hr marinade I started late in the afternoon and did not realize the 4hr marinade time.

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Credits

Adapted from Chris Shepherd

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