Cooking Every Recipe on the NYT Top 50 List of 2025 | Crispy Chicken with Lime Butter #recipe
New York Times Top 50 Recipes of 2025 | Crispy Chicken with Lime Butter @nytcooking @ericjoonho
Ingredients:
– 4 bone-in, skin-on chicken thighs
– Salt and pepper
– 1 Tbsp neutral oil
– 2 garlic cloves
– ½ cup chicken stock
– 2 Tbsp lime juice (+ wedges)
– 2 tsp maple syrup
– 3 Tbsp cold unsalted butter
– Fresh herbs (optional)
Pat chicken dry, season with salt and pepper, and let sit 10–30 minutes. Heat a large skillet over medium with oil, add chicken skin-side down, and cook undisturbed until skin is deeply golden and crisp, 20–25 minutes (adjust heat as needed). Add garlic, flip chicken, and cook until cooked through, about 5 minutes, then transfer chicken to a plate and remove all but 3 Tbsp fat. Add stock, lime juice, and maple syrup to the pan, season, bring to a simmer, and reduce by half, about 3 minutes. Whisk in butter until the sauce is glossy and thick, then serve chicken with sauce, lime wedges, and herbs.
#recipe #nytcooking #chicken
32 Comments
That pointless cilantro sprig on top 😂
Looks good pan sauce could be a little thicker you could use a cornstarch since the box stocks don’t have a good amount of gelatin in them which is normally what helps it create a nappe texture
I like recipes that don't try to impress you with some stupid gimmick. Sometimes, chicken and a pan sauce is all you need.
fuck da new york times
Paper towel pat after seasoning ??
Don’t pour the sauce over the skin it’s not crispy anymore, have the sauce in a small pouring jug and remove the skin and put to one side and then pour the sauce and it will permeate into the chicken as it sucks moisture back up and it cools down. Then you can enjoy the crispy skin.
Just a chefs tip.
Ehhhh am I the only one worried about Salmonella? That cross-contamination is WILD 😅😅😅
Am I seeing things? American cooking chicken without half a ton of industrial powders ie “seasonings”?
Remember y’all, a stainless steel pan is necessary for this
The best food is simple food.
Saved!! Thanks mate
they rank this reciep at 24…….for white people. Like the reason british empire colonized india and china was from spice and yall mfers still using just salt and pepper 😂😂😂
Emulsify the cold butter with a whisk, not what you're doing with that spoon.
That is a very old technique. Jacque Pepin made almost the exact same recipe 30 years ago, but with vinegar and herbs instead of lime and maple. Just learn to cook, it's not that hard, and you can just make your own great food
this seems ALRIGHT at best
This is how I make my pork belly… but I reduce apple cider
Dam you’re revolutionary with this idea
I’ve made this so many times this year, I never get tired of it
Yeah I will actually cook this
Don't use a hexclad pan, I ruined the surface on mine with this recipe.
Cast iron works great for it, absolutely delicious and stays in rotation 👌🏻
Why you use metal spoon in stainless steel pan 🙁
I felt intense pain from that sauce pour right after the social media knife scrape to show crispy the skin was. Sure as hell ain't crispy anymore after that. 😂
Huh when did I make this?
Eric Kim does no wrong
This is insane, top 25? This is just classic French cooking I learned to do this 25 years ago in school.
Careful adding too much butter at once to pan sauces. Too much and it cools down the base and it breaks down
Yes indeed because when I think of great journalism the New York Times is what comes to mind😅
Gotta be the brits ranking this flavorless prison slop 😭
Great, but does a savoury dish have to be sweet.
It's really not good for me to watch these videos when I have no money to get good food
Maybe my taste buds are ruined by using a lot of spices because I really cannot imagine this chicken tasting nice with only pepper and salt
Can you stop making videos of the last foods that people can afford. Don't you realize demand will increase the cost.