NYT Roasted Thighs with Honey-Lime-Hot Sauce

  • Prep Time
    10 minutes
  • Cook Time
    45 minutes
  • Serving
    4
  • View
    154

I admit it.  I stole this recipe.  I prepared this dish EXACTLY the way Vallery Lomas published the recipe in The New York Times on March 27, 2024.  And I would not change a single thing except you may need more sauce/glaze if you are cooking more than two thighs. I tweaked the directions just a bit to simplify and clarify but this recipe is genius exactly the way it was originally written.  The skin is crispy and the honey-lime-hot sauce is just sweet enough and just spicey enough.  Twice stuffed potatoes on the side (recipe on this site) were perfect.  By the way, The New York Times is a great source for simple tasty recipes.

Now those are some amazing thighs.  This is Betty Grable a famous dancer in the 1930’s and 1940’s whose legs were eventually insured by Lloyd’s of London for over a million dollars.  “There are two reasons I’m in show business,” Gable once quipped, “and I’m standing on both of them.”

Ingredients

Roasted Chicken Thighs

    Directions

    Preheat oven to 450 degrees.

    Step 1

    Put the thighs on a baking sheet lined with foil. Pat them dry. Sprinkle all of the dried seasonings over the thighs, coating them generously.

    Step 2

    Roast the thighs for 20 minutes.

    Step 3

    While the chicken is roasting, prepare the butter sauce(s). Melt the 2 TBS. of butter and stir in the 2 TBS of hot sauce.

    Step 4

    Now divide the melted butter and hot sauce in half. In one small bowl, combine half the melted butter and hot sauce with the 2 TBS. honey and 1 teaspoon of lime zest. The other half is going to be poured over the chicken after roasting for 20 minutes.

    Step 5

    When the chicken has roasted 20 minutes, remove it from the oven and brush the "plain" butter and hot sauce mixture over it. Then, continue to roast for 15 more minutes.

    Step 6

    When the chicken is done it will have a beautiful dark golden skin with some almost black spots that are delicious. Now you can pour or glaze the thighs with the reserved butter-hot sauce-honey- lime zest mixture.

    Step 7

    When you serve the chicken or just before you do, squeeze the lime juice of one lime over the thighs. Serve!

    You May Also Like

    Leave a Review

    Your email address will not be published.

    X