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“This makes a delicious dinner, fast and economical too.A friend passed on the recipe to me and I have made it several times.”

Ingredients Nutrition

  • 2 cloves garlic, finely chopped
  • 1 fresh red chilies, seeded and finely chopped or 14 teaspoon dried chili pepper flakes
  • 1 grated lemon, juice and rind of
  • 2 tablespoons chopped fresh coriander or 2 tablespoons parsley (or half as much dried)
  • 4 boneless chicken thighs, with skin they are quite easy to bone y necessary
  • salt and pepper
  • boiled fragrant thai rice or basmati rice
  • green vegetables, such as broccoli to serve


  1. Mix together the garlic, chilli, lemonrind and coriander or parsley.
  2. Generously season the chick thighs, then gently loosen the skin from the flesh.
  3. Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
  4. Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
  5. Turn the chicken and squeeze over the lemon juice.
  6. Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.

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