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Crispy Skin Chicken Thighs Recipe Easy Tangy Lemon Caper Sauce

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This recipe delivers crispy skin chicken thighs paired with a bright, tangy lemon caper sauce. It’s quick, easy, and perfect for a comforting yet elegant meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 g)
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)
  • 2 tablespoons capers, drained
  • ½ cup (120 ml) chicken broth
  • 1 tablespoon (14 g) unsalted butter, softened (or olive oil/vegan butter for dairy-free)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels, especially the skin side (about 5 minutes).
  2. Season both sides of the chicken thighs generously with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a heavy skillet or cast iron pan over medium-high heat until shimmering but not smoking (2-3 minutes).
  4. Place the chicken thighs skin-side down in the pan and press lightly with a spatula or spoon to ensure even contact. Cook undisturbed for 7-9 minutes until the skin is deep golden brown and releases easily.
  5. Flip the chicken thighs using tongs and reduce heat to medium. Cook for another 6-8 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the pan and tent loosely with foil to rest.
  7. Lower heat to medium-low. Add minced garlic to the pan drippings and sauté for about 30 seconds until fragrant.
  8. Pour in ½ cup chicken broth, scraping the bottom of the pan to loosen browned bits.
  9. Stir in fresh lemon juice and capers. Let the sauce simmer gently for 3-4 minutes to reduce slightly.
  10. Remove the pan from heat and whisk in butter until melted and glossy.
  11. Spoon the lemon caper sauce over the chicken thighs and garnish with chopped parsley. Serve immediately.

Notes

Pat chicken skin dry to ensure crispiness. Do not overcrowd the pan to avoid steaming. Rest chicken after cooking to keep it juicy. For dairy-free, substitute butter with olive oil or vegan butter. If skin isn’t crisping, pan may not be hot enough or skin too wet. Optionally finish cooking in a 400°F oven for 8-10 minutes after searing.

Nutrition

Keywords: crispy chicken thighs, lemon caper sauce, easy chicken recipe, quick dinner, weeknight meal, gluten-free, dairy-free option

Find it online: https://avabowls.com/crispy-skin-chicken-thighs-recipe-easy-tangy-lemon-caper-sauce/