Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 serrano peppers, stems removed and minced
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp honey
  • 1 tbsp fresh cilantro, finely chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Combine the minced serrano peppers, lime juice, garlic, salt, pepper, and olive oil in a blender or bowl, pulsing until the peppers are finely fragmented.
  2. Pat the chicken thighs dry with paper towels, coat thoroughly in the marinade, and let rest at room temperature for 30 minutes.
  3. Heat a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until water droplets evaporate instantly.
  4. Remove chicken from the marinade, discarding excess liquid, and sear for 5–7 minutes per side without moving until a mahogany-colored crust forms.
  5. Verify the internal temperature has reached 160°F (71°C) using an instant-read meat thermometer.
  6. Lower the heat to medium and stir in the butter, honey, chopped cilantro, and smoked paprika, tossing the chicken to glaze before serving.