Chicken thighs are a versatile and budget-friendly protein that stays moist and flavorful whether baked, grilled, or pan-seared. This recipe highlights their rich taste and crispy exterior with a simple yet delicious seasoning blend. Pair these with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Equipment:
- Large skillet (for pan-seared or stovetop method)
- Baking sheet (for oven method)
- Meat thermometer
- Tongs
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions:
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This step is essential for crispy skin.
- Mix garlic powder, paprika, thyme, black pepper, and salt in a small bowl. Rub the seasoning evenly over the chicken thighs.
- Cook the Chicken (Choose Your Method):A. Pan-Seared Method:
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and cook for 7–8 minutes until the skin is golden and crispy.
- Flip the thighs and lower the heat to medium. Cook for another 8–10 minutes, or until the internal temperature reaches 165°F (75°C).
B. Oven-Baked Method:
- Preheat your oven to 400°F (200°C).
- Arrange the chicken thighs on a baking sheet, skin-side up. Drizzle with olive oil.
- Bake for 35–40 minutes, or until the skin is crisp and the internal temperature reaches 165°F.
C. Air Fryer Method (Optional):
- Preheat the air fryer to 380°F (193°C).
- Place the chicken thighs in the basket, skin-side up, in a single layer. Cook for 20–25 minutes, flipping halfway through.
- Rest and Serve:
- Let the chicken thighs rest for 5 minutes before serving to retain their juices.
Tips:
- For boneless, skinless thighs, reduce the cooking time by about 5 minutes.
- Add a squeeze of lemon juice or a sprinkle of fresh herbs before serving for extra flavor.
- Pair with roasted vegetables, rice, or a crisp salad for a balanced meal.
This chicken thighs recipe is a simple, no-fail way to enjoy juicy, flavorful meat with perfectly crispy skin. Ideal for weeknight dinners or special occasions, this dish is a crowd-pleaser that pairs beautifully with countless sides. Enjoy!
Chicken Thighs Recipe
Juicy and flavorful chicken thighs with crispy skin, cooked to perfection using simple seasoning and a foolproof method. Perfect for weeknight dinners or entertaining guests.
Equipment
- Large skillet (for pan-seared or stovetop method)
- Baking sheet (for oven method)
- Meat thermometer
- Tongs
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This step is essential for crispy skin.
- Mix garlic powder, paprika, thyme, black pepper, and salt in a small bowl. Rub the seasoning evenly over the chicken thighs.
- Cook the Chicken (Choose Your Method):
- Pan-Seared Method:
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and cook for 7–8 minutes until the skin is golden and crispy.
- Flip the thighs and lower the heat to medium. Cook for another 8–10 minutes, or until the internal temperature reaches 165°F (75°C).
- Oven-Baked Method:
- Preheat your oven to 400°F (200°C).
- Arrange the chicken thighs on a baking sheet, skin-side up. Drizzle with olive oil.
- Bake for 35–40 minutes, or until the skin is crisp and the internal temperature reaches 165°F.
- Air Fryer Method (Optional):
- Preheat the air fryer to 380°F (193°C).
- Place the chicken thighs in the basket, skin-side up, in a single layer. Cook for 20–25 minutes, flipping halfway through.
- Rest and Serve:
- Let the chicken thighs rest for 5 minutes before serving to retain their juices.
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