Cuisses de poulet au miel et au citron vert

Ingrédients

• 4 tablespoons lime juice (freshly squeezed)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 7 chicken thighs ((about 7 or 8 chicken thighs, depends on the size of your skillet))
• 1/2 teaspoon salt
• 2 tablespoon olive oil
• 2 green onions (chopped)
• 1 lime (sliced (for garnish only))

Préparation

1. 1

   In a small bowl combine lime juice, honey, soy sauce.

2. 2

   Salt the chicken thighs with 1/2 teaspoon of salt (or more) thoroughly, all over, including under the skin.

3. 3

   In 12-inch skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned (make sure to get really nice brown, not just pale brown - it makes a difference in presentation).

4. 4

   Turn chicken, so that skins sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done (chicken should register 180 degrees F on instant thermometer). While cooking, covered, chicken thighs will release their own juices, as well.

5. 5

   Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.