Salt Grilled Chicken Thighs Recipes
SALT GRILLED CHICKEN THIGHS
From Just Bento.com This is one of my favorite things to take for lunch! It's so simple, yet the salt brings out the wonderful flavor of the chicken, and crisping the skin in the pan makes it taste even better. I like to salt the chicken the night before, cover, and refrigerate overnight; then cook in the morning, although you could do the whole thing the night before.
Provided by IngridH
Categories Lunch/Snacks
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Butterfly the chicken, to get an even thickness and ensure fast cooking.
- Sprinkle both sides liberally with salt.
- Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.
- Heat a non stick (or cast iron) skillet over medium heat.
- Add chicken, skin side down. Cook until skin is golden brown.
- Turn over, and cook until chicken is cooked through.
- Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
Nutrition Facts : Calories 198.3, Fat 14.3, SaturatedFat 4, Cholesterol 79, Sodium 71.4, Protein 16.2
HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil
Provided by Greg Perez
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
- Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
- After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
- Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
- Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams
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- Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
- Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
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- Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs.
- Preheat your grill for 15 minutes, medium to medium-low heat. It's a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side.
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