Lemon Habanero Crispy Chicken Thighs

Always start skin on chicken thighs on a cold pan to get crispy skin.

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Ingredients

• 4 bone-in, skin on chicken thighs
• 2 whole lemons
• 2 habaneros
• 2 to 3 garlic cloves
• 4 grinds black pepper
• 1/2 cup chicken stock
• 2 tablespoon butter

Directions

1. Pat the chicken thighs dry and salt and pepper them and leave it out while you prep the rest of your ingredient.
2. Put your oven on 375° and mince the garlic, juice one lemon, cut the other lemon in rings and cut the habaneros in rings as well — put them aside.
3. Pat the chicken dry again if the salt draws out more water. Then start the chicken on a cold pan. (Non-stick pans also work great) Make sure the stove is on medium heat. The chicken will probably cook about 20 minutes to get a crispy skin.
4. The chicken will usually let go of the pan once the skin crisps up — if you try to take it out and it doesn’t give it means it needs more time.
5. Add in about a tablespoon to 2 tablespoons of butter, one sliced habanero, garlic and turn the chicken when ready. Once the chicken is turned on it’s back give it about 5 minutes and then put in half cup of chicken stock and the juice of one lemon.
6. Let the chickens stay on the stove for about 2 more minutes after adding the chicken stock and lemon juice.
7. Add in the sliced lemons on top of the chicken and also sliced habanero. And pop it in the oven for about 15 minutes.
8. If you want a little bit of char on your chicken and lemon, broil it on high for about 2 to 3 minutes.