Crispy Garlic Chicken with Citrus Salad
Filipino-style fried chicken with crispy edges and a bright, fresh salad of arugula, radishes, cherry tomatoes, and citrus. One skillet, 25 minutes, total showstopper.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, bone-in skin-on
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 1 whole (juiced, divided) lemon or lime
- 2 cups arugula
- 4 whole radishes, sliced thin
- 1 cup cherry tomatoes, halved
Instructions
- 1
Mix soy sauce, vinegar, minced garlic, and half the lemon juice in a bowl.
- 2
Pat chicken dry. Season with salt and pepper. Heat oil in a 12-inch skillet over medium-high until it shimmers.
- 3
Place chicken skin-side down in the skillet. Sear 6-7 minutes until skin is deep golden brown and crispy.
- 4
Flip chicken. Pour the soy-garlic marinade around the pieces. Simmer 8-10 minutes until chicken is cooked through.
- 5
Toss arugula, radishes, and tomatoes in a bowl with remaining lemon juice, a pinch of salt, and a drizzle of oil.
- 6
Plate chicken with pan sauce. Serve the fresh salad on the side.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- mixing bowl
- measuring spoons
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