Crispy Skin Chicken Thighs
This crispy skin chicken thighs recipe is the perfect weeknight meal, and the best part is, they don’t take very long at all. The skins turn out almost like a chicken version of pork crackling if done right. Since they’re cooked quickly over a high heat, they turn out super moist and juicy. We’ve served these crispy skinned chicken thighs with herbed mini potatoes and our Gourmet Mashed Potatoes with Garlic and Herbs recipe. The creamy potatoes with the extra-crispy chicken skin are the best of both worlds. This is definitely a chicken technique for the books.
Crispy Skin Chicken Thighs
This crispy-skin chicken thighs are the perfect weeknight meal. They’re extremely easy to make, and the best part is how quick they cook. The skins turn out like a pork crackling if done right. Since they’re cooked quickly and over a high heat, they turn out super moist and juicy. Give this chicken thigh recipe a try!
- Prep Time10 min
- Cook Time10 min
- Resting Time15 min
- Total Time35 min
- Yield4
- Serving SizeServings
Ingredients
- 4 whole Chicken Thighs, deboned
- 2 Tbsp. Extra Virgin Olive Oil, plus more as needed
- 1/2 tsp. Kosher Salt, to taste
- 1/2 tsp. Black Pepper, to taste
- 1/2 tsp. Granulated Garlic
- 1/2 tsp. Chili Powder
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Cayenne Pepper, optional
Method
Debone chicken thighs if needed, and pat dry.
Heat cast iron skillet with olive oil until it just begins to smoke.
While your pan is heating, season both sides of your chicken thighs with salt, pepper, and other spices as desired.
Place in hot skillet skin side down for 5-6 minutes or until edges are golden brown. They turn out even better if you have something kind of heavy to weigh them down with.
Turn over the chicken and continue to cook for 4-5 minutes, or until it reaches an internal temperature of 155-160º F.
Allow to rest for 5 minutes until chicken reaches 165º F.
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