Crispy Skillet Chicken with Salsa Verde edit 3

Crispy Skillet Chicken with Salsa Verde


  • Approximately 2lbs bone in, skin on chicken thighs
  • 1 tablespoon coconut oil
  • salt and pepper

For the Salsa Verde

  • 1½ pounds tomatillos
  • 1 to 2 jalapenos or serrano peppers, seeds and ribs removed
  • a small chunk of white onion, about a quarter of a small onion
  • 1 bunch fresh cilantro
  • 1 to 2 tablespoons fresh squeezed lime juice


  1. Preheat oven to 475 degrees Fahrenheit. Season chicken lightly with salt and pepper.
  2. In a large, cast iron skillet, or other heavy bottomed skillet, heat the coconut oil on high. Add the chicken to the skillet placing it skin side down and cook for about a minute. Reduce heat to medium high and continue cooking skin side down for another 12 minutes, or until skin is golden brown. Occasionally rotate the pan to ensure even heat.
  3. Transfer the skillet carefully to the oven and cook for another 12 minutes. Flip the chicken over and continue cooking in the oven for about 5 minutes longer, or until meat is cooked through and the skin is golden and crispy. Remove from oven and let sit for 5 minutes before serving.

For the Salsa Verde

  1. Remove the husks and stems of the tomatillos and rinse. In a medium saucepan, combine the tomatillos, peppers, and onion and enough water to cover. Bring the water to a boil then reduce the heat to a low simmer. Simmer until the vegetables are completely softened, about 10 minutes.
  2. Drain the vegetables and transfer them to a blender. Add the remaining ingredients (start with only 1 tablespoon lime juice) and pulse two or three times. Salsa will be a thick, chunky puree. Taste and adjust lime juice and salt. Can be served over the chicken right away or cooled and stored in the refrigerator for up to two weeks.
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