Back at the grill! It’s finally starting to warm up, except when it started to hail in the middle of Chef K at the grill. I gave him a choice to man the grill or the oven and he chose grill, so I let him brave the Seattle snow.
I know not everyone is a fan of chicken skin (for example Chef K), but I love when you bite into the crispy skin of chicken before you get to the soft juicy meat. The problem is that people usually dredge their chicken in a ton of flour to get that crunch instead of using the natural crispiness you can get from the skin.
Chicken thighs are pretty fatty already, so just a little butter will go a long way for this recipe. Really chicken thighs have a lot of flavor on its own, so we didn’t go too crazy on this recipe. Sometimes simpler is better.
Keep your butter in your pan, not the snow,
Your favorite alternative chefs, K & T
Crispy Chicken Thigh
Ingredients
- 10 chicken thighs
- Salt and pepper
- ¼ tsp paprika
- ½ tbsp butter divided
- ¼ lemon divided
- 3 sprigs rosemary
- 6 cloves garlic crushed
Instructions
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Heat up cast iron on grill to 350 degrees.
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Pat dry chicken thighs and season the skin side with salt, pepper, and paprika.
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We could only fit 4 thighs in our skillet, so make sure you divide the remaining ingredients in 3.
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Melt butter in cast iron, add 2 cloves garlic, and sprig of rosemary. Place chicken skin side down and squeeze some lemon juice over the chicken.
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Cook chicken 8 minutes per side or until meat thermometer reads 165 degrees.