Skillet-Roasted Chicken Breasts with Rustic Lime-Hoisin Sauce

Ingredients

• 4 (10- to 12-ounce) bone-in split chicken breasts , ribs removed, trimmed
• \1 1/2 teaspoon skosher salt
• Vegetable oil spray
• 4 tablespoon sunsalted butter
• 4 garlic clove s , smashed and peeled
• 6 (2-inch) strips lime zest , divided, plus 1 tablespoon juice
• 4 scallions , white and green parts separated and cut into 2-inch lengths
• 3 tablespoon swater
• 1 tablespoon hoisin sauce

Instructions

1. Adjust oven rack to upper middle position and heat oven to 325 degrees. Use your fingers to carefully separate skin from 4 trimmed chicken breasts, ribs removed. Peel back skin, leaving skin attached at top and bottom of breast.
2. Sprinkle 1½ teaspoons kosher salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with vegetable oil spray.
3. Transfer chicken to plate skin side up.
4. Place skillet over medium heat and cook, stirring occasionally, until juices in skillet form dark fond, about 1 minute.
5. Add 4 tablespoons unsalted butter and 4 smashed and peeled garlic cloves and cook, stirring constantly, until butter is fully melted, about 1 minute.
6. Add 3 (2 inch) strips lime zest and whites of 4 scallions, cut into 2 inch lengths, and cook, stirring constantly until fragrant, about 20 seconds.
7. Stir in 3 tablespoons water, 1 tablespoon lime juice, and 1 tablespoon hoisin sauce. Off heat, add remaining 3 (2 inch) strips lime zest and greens of 4 scallions, cut into 2 inch lengths. Season with salt and pepper to taste.
8. Carve meat from bones and slice breasts on bias against grain into ¾ inch thick slices. Return slices to skillet along with any accumulated juices and serve.