Ginger-Lime Chicken Thighs with Coconut Oil Glaze

In a large bowl, combine garlic, ginger, lime juice, coconut oil, soy sauce, black pepper, and salt. Stir together until the coconut oil melts into the marinade.

Add the chicken thighs and turn to coat every piece thoroughly. Cover and let rest at room temperature for 15 minutes, or refrigerate for up to 4 hours. The garlic and ginger will perfume the meat gently.

Heat a heavy skillet or clay pot over medium-high heat until a drop of water dances and evaporates instantly.

Place chicken thighs skin-side down in the dry pan. Cook undisturbed for 5 to 6 minutes until the skin renders golden and crisp. Flip and cook another 4 minutes until the meat is nearly cooked through.

Transfer chicken to a plate. Pour off all but 1 tablespoon of the rendered fat.

In the same skillet over medium heat, add coconut oil and let it melt and shimmer.

Whisk in honey, ginger, lime juice, soy sauce, and black pepper. The honey will sizzle gently — stir continuously for 2 minutes as the glaze thickens and turns a warm amber hue.

Return the chicken thighs to the pan, spooning the glaze over the skin side. Cook for 2 to 3 more minutes, flipping once, until the glaze clings to every surface and the internal temperature reaches 74°C (165°F).

Arrange chicken thighs on a serving platter, skin-side up so the lacquered glaze catches the light.

Spoon any remaining glaze from the pan over the chicken.

Scatter chopped cilantro across the top and place lime wedges alongside for squeezing at the table. Serve immediately while the glaze is still glossy.