CRISPY BAKED CHICKEN THIGHS
This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.
Provided by John Goddard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
- Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
- Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 0.1 g, Cholesterol 71 mg, Fat 11.8 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 90 mg
CRISPY-SKIN CHICKEN THIGHS
Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
- Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.
Nutrition Facts : Calories 917 calories, Fat 60 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.74 milligram of sodium
CRISPY SKIN CHICKEN THIGHS RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 425 F (220 C/Gas 7).
- Pat the thighs dry with paper towels. Sprinkle generously on both sides with salt and pepper.
- Heat the oil in a large, heavy-duty, oven-safe skillet (cast iron is perfect) over medium-high heat.
- When the oil shimmers, arrange the chicken thighs in the skillet, skin-side down. Cook for 8 to 10 minutes, or until the skin is well browned, moving the thighs occasionally to make sure they are browning evenly. Do not turn them over.
- Place the skillet in the oven and continue cooking, skin-side down, until mostly cooked through, another 10 to 15 minutes. Turn over the thighs and continue cooking for 5 minutes longer.
- To test for doneness, insert a food thermometer into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 F (74 C). Serve and enjoy.
Nutrition Facts : Calories 438 kcal, Carbohydrate 0 g, Cholesterol 250 mg, Fiber 0 g, Protein 46 g, SaturatedFat 8 g, Sodium 392 mg, Sugar 0 g, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 0 g
CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
CRISPY AIR FRYER CHICKEN THIGHS
Juicy, tender dark-meat chicken with the crispiest skin in less than twenty minutes-who could ask for anything more? Serve these lightly seasoned chicken thighs as is, or toss them while still hot with your favorite barbecue or buffalo sauce to give this quick and easy anytime meal an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
- Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
- Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
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13 CRISPY, JUICY CHICKEN THIGH RECIPES THAT'LL SAVE YOU …
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- Panko-Crusted Roast Chicken Thighs with Mustard and Thyme. Here’s an A+ example of what the the cool kids are calling "sheet-pan dinner." Feel free to change the herbs in your panko mixture (try rosemary, sage, or oregano) and switch up the vegetables, too: We love this recipe with cubed sweet potatoes and butternut squash or broccoli florets and halved brussels sprouts.
- Crispy Chicken Thighs with Bacon and Wilted Escarole. The method for chicken thighs that are so crisp they’ll crackle? Brown them in a skillet skin side down so that they fry in their own fat (yum), then flip them over to continue cooking.
- One-Skillet Roasted Sesame Chicken Thighs. As the chicken thighs are sizzling away on the stovetop, you'll have just enough time to whisk together a sticky, sweet sauce that will caramelize in the oven and cling to all of the tender carrots.
- One-Skillet Crispy Chicken Thighs with Harissa. Let's sell you on this recipe in two words: harissa schmaltz. Render the fat from the chicken skin in an ovenproof skillet, then remove the thighs and spoon the harissa into the fat (hence, harissa schmaltz) to release its power.
- Braised Chicken Thighs with Squash and Mustard Greens. By braising the chicken in broth flavored with soy sauce, sesame oil, ginger, and scallions, you’ll ensure that it’s tender and flavorful through and through, all while making a broth that’s destined to be spooned over warm rice.
- Chicken Scarpariello with Sausage and Peppers. We’re giving you a reason to buy a jar of Peppadews and an opportunity to feel like a multitasking maestro: While the potatoes roast (bada boom), sear sausages and then cook your chicken thighs in the same skillet (bada bing).
- Garlic-Honey Chicken Thighs with Polenta. You'll want some sort of starchy pile—if not polenta, then rice, beans, or potatoes—to catch all of the garlicky sauce that glazes the chicken.
- Chicken Paprikash with Buttered Egg Noodles. We'd eat a bowl of buttered egg noodles all on their own and call it dinner—but it's much more adult (and, we admit, much more satisfying) to top them with creamy, tomato saucy chicken thighs.
- Magic Crispy Chicken. We don't use the word "magic" lightly. Here, we're referring to the magical power of mayo (which promotes browning), of panko bread crumbs (which put regular bread crumbs to textural shame), and of a wire rack placed on a baking sheet (which, get this, makes it possible to cook crispy chicken in the oven, with no frying whatsoever).
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