Name: Citrus & Lemongrass Pan‑Roasted Chicken with Infused Butter Finish
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5–2 lb total); 2 tbsp neutral oil (canola, vegetable, or grapeseed); 2 tbsp extra-virgin olive oil; 0 Zest and juice of 1 large lime; 0 Zest and juice of 1 orange; 2 cloves garlic, smashed and minced; 1 tbsp finely chopped fresh ginger; 2 stalks lemongrass, outer layers removed, white inner stalk finely minced (reserve bruised stalks for roasting); 1 tsp ground allspice; 1 tsp smoked paprika; 0 1/2–1 tsp crushed red pepper or 1 small jalapeño finely chopped (adjust heat); 1 tsp kosher salt, plus extra to finish; 0.5 tsp freshly ground black pepper; 2 tbsp chopped fresh cilantro or flat-leaf parsley; 2 tbsp honey or brown sugar (for slight caramel); 0 3–4 tbsp weed‑infused butter (clarified or regular, dose according to desired potency) — warmed until liquified for finishing; 0 Optional: 1 small lime cut into wedges for serving

1

Prep and marinate — don’t rush: In a bowl combine lime zest, orange zest, lime juice, orange juice, minced ginger, garlic, minced lemongrass, allspice, smoked paprika, crushed red pepper/jalapeño, kosher salt, black pepper, honey, and the 2 tbsp neutral oil. Taste the marinade — bright and balanced, slightly sweet. Set aside.

2

Score and season chicken: Pat thighs dry. Lightly score the skin creases with a sharp knife (don’t cut through). Rub chicken with the marinade, making sure under the skin where possible. Let rest 15–20 minutes at room temperature — this short marination is enough to infuse flavor without “cooking” the skin.

3

Preheat oven and pan: Heat oven to 425°F (220°C). Place a heavy, ovenproof skillet (cast iron preferred) on the stove over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp olive oil — get the pan hot but not smoking.

4

Sear skin-side down: When oil shimmers, lay thighs skin-side down, pressing so skin fully contacts pan. Sear 5–7 minutes until deeply golden and the fat begins to render — don’t move them. Spoon some of the remaining marinade (not a lot) around the thighs — not on the skin.

5

Flip and add aromatics: Flip thighs so skin is up. Tuck the bruised whole lemongrass stalks or small citrus peels into the pan for aroma. Transfer skillet to the preheated oven.

6

Roast to finish: Roast 18–22 minutes until internal temperature at the thickest part reads 165°F (74°C) and juices run clear. If you prefer 170°F for more doneness, cook a few minutes longer — but watch for dryness.

7

Rest and finish with infused butter: Remove skillet from oven. Transfer thighs to a warm plate to rest 5 minutes. While resting, warm the weed‑infused butter until just melted (do not boil). Spoon 1 tbsp infused butter per thigh over the resting chicken, letting it pool and glaze — this is your final aromatic hit that melds menu flavors.

8

Garnish and serve: Sprinkle chopped cilantro or parsley, a small pinch of flaky salt, and a light grind of black pepper. Serve with lime wedges. Plate simply so the citrus from the crudo and mac & cheese can harmonize with the lemongrass and infused butter.

9

Safety note: Dose the infused butter responsibly. Advise diners of cannabis in the dish and portion to desired potency. Store any leftover infused butter separately and clearly labeled.

Citrus & Lemongrass Pan‑Roasted Chicken with Infused Butter Finish

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