In this recipe from Brigid Washington, the zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to an everyday staple. As the boneless chicken thighs cook, the citrus zest caramelizes, offering a deep, rich flavor that you'll be shocked came from so few ingredients. Brigid serves the chicken thighs with her Trini Stewed Eggplant, peppery arugula, and brown rice for a simple summery dinner.
Place 4 skinless, boneless chicken thighs on a cutting board and pat dry with paper towels. Sprinkle all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 2 tsp. freshly ground black pepper, pressing gently to adhere. Using a Microplane, finely grate zest from 1 lemon and 2 limes over both sides of chicken, pressing again to adhere.
Cut lemon and limes in half and squeeze juice through your hand or a sieve to catch the seeds into a small bowl; set aside. You should have about ½ cup juice total.
Heat 1 Tbsp. plus 1½ tsp. vegetable oil in a large skillet set over medium-high. Arrange chicken in pan and cook until golden brown and cooked through, about 4–5 minutes per side. Transfer chicken to a plate.
Add citrus juice to same skillet and cook, scraping up any brown bits stuck to bottom of pan with a wooden spoon, until slightly reduced, about 30 seconds. Pour over chicken. Serve with Trini Stewed Eggplant.