Chicken Skin With Peanuts, Chiles, and Lime
Photo by Danny Kim
Cooks' Note
You'll need about 3 pounds skin-on, bone-in chicken thighs to yield 1/2 pound skin. Use your newly skinless thighs in a braise.
Recipe information
Yield
4 Servings
Ingredients
1/4 cup peanut or vegetable oil
8 thinly sliced garlic cloves
2 thinly sliced jalapeños
2 thinly sliced scallions (green parts only)
1/2 cup chopped fresh cilantro
1/2 cup chopped salted, roasted peanuts
1 tablespoon fresh lime juice
Lime wedges
Preparation
Step 1
Heat 1/4 cup peanut or vegetable oil in a small saucepan over low and cook 8 thinly sliced garlic cloves, stirring occasionally, until translucent and soft, 8–10 minutes; let cool.
Step 2
Transfer garlic to a medium bowl with a slotted spoon; save oil for another use. Add 2 thinly sliced jalapeños, 2 thinly sliced scallions (green parts only), 1/2 cup chopped fresh cilantro, 1/2 cup chopped salted, roasted peanuts, and 1 tablespoon fresh lime juice and toss to combine.
Step 3
Gently toss in Crispy Salt-and-Pepper Chicken Skin. Serve with lime wedges.
Recipe notes
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