Chicken thighs appear on our dinner table quite often because they stay juicy and are much harder to overcook than chicken breasts. In this recipe, I brown them in a skillet first, then finish them in the oven so the skin stays crisp.
The lime and caper sauce is bright and tangy without being too sharp. Peas add a little sweetness, while fresh mint keeps the finished dish from feeling too heavy.
I usually serve these chicken thighs with rice or roasted potatoes so none of the sauce is wasted. Everything cooks in the same skillet, which also means there is less washing up after dinner.
Lime Chicken Thighs with Capers and Peas
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 1 tablespoon butter
- 2 tablespoons chopped fresh mint
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet with the skin facing down.
- Cook for 6 to 8 minutes without moving them, until the skin is deep golden and crisp. Turn and cook for another 3 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and scrape up any browned pieces from the bottom of the skillet. Stir in the lime juice, lime zest, capers, and oregano.
- Return the chicken to the skillet with the skin facing up. Keep the skin above the liquid so it remains crisp.
- Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes. The chicken is ready when the thickest part reaches at least 165°F.
- Remove the skillet from the oven. Transfer the chicken to a plate and place the skillet over medium heat.
- Stir the frozen peas into the sauce and simmer for 3 to 4 minutes. Add the butter and stir until melted.
- Return the chicken to the skillet. Sprinkle with fresh mint and serve with lime wedges.
Notes
- Boneless chicken thighs may be used, but they will cook more quickly. Begin checking them after 15 minutes in the oven.
- Add the peas near the end so they keep their bright color and do not become mushy.
- Fresh parsley can replace the mint if your family prefers a milder herb.
- Serve with rice, roasted potatoes, couscous, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
More chicken recipes:
Air Fryer Chicken Salad
Chicken Pesto Pasta
Lemon Chicken Legs
Frequently Asked Questions
How do I get crispy skin on chicken thighs?
Pat the chicken completely dry before seasoning it. Place the thighs skin-side down in a hot skillet and leave them undisturbed for 6 to 8 minutes. Keeping the skin above the sauce while the chicken bakes also prevents it from becoming soft.
Can I use boneless chicken thighs?
Yes. Boneless thighs cook faster, so begin checking them after about 15 minutes in the oven. Skinless thighs will still taste good, but they will not develop the same crisp surface.
Can I use chicken breasts instead?
Chicken breasts can be used, although they are easier to overcook. Choose breasts of a similar size and cook them until the center reaches 165°F.
What can I use instead of capers?
Chopped green olives provide a similar salty flavor. If you leave the capers out completely, taste the sauce before serving and add a little extra salt if needed.
Can I use lemon instead of lime?
Yes. Lemon juice and zest work well with the capers and peas. Use the same amount listed for the lime.
What can I substitute for fresh mint?
Fresh parsley, cilantro, or basil can replace the mint. Parsley has the mildest flavor and may be a better choice for children.
How do I know when the chicken thighs are cooked?
Insert a meat thermometer into the thickest part of a thigh without touching the bone. The chicken is safe to eat at 165°F, although thighs become more tender when cooked a little beyond that point.
How long do leftovers last?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store the chicken with the sauce to prevent it from drying out.
What is the best way to reheat chicken thighs?
Place the chicken in a baking dish and heat it at 375°F for 10 to 15 minutes. Warm the sauce separately or add it around the chicken, keeping it away from the skin as much as possible.
Can I freeze this dish?
Yes. Freeze the chicken and sauce in an airtight container for up to 2 months. Add fresh mint after reheating rather than freezing it with the chicken.