Skillet Chicken Thighs

This simple recipe of pan chicken thighs gives you super wet and juicy chicken in less than 30 minutes! We think that the chicken legs are seriously underestimated. The bone with the skin gives you an incredible flavor and that perfect and crunchy skin. With a touch of lemon for greater freshness and tang, this 30 -minute meal is just what you need to shake your weekly routine.

Do you love this recipe? Try our chicken legs easy and crunchy fryers.

If you follow this blog for a while, then you know we have a passion for chicken legs. They are so dangerous delicious and versatile, we never have enough! They are a point of reference for easy meals on weekdays or when they cook for a crowd. We know that it can be frightening to venture away from the boneless skinless chicken you are used to, but we promise that once you taste that crunchy skin and wet and tender meat, you will fall in love.

Note ingredients

• Chicken legs: Leather leather chicken thighs are perfect for this recipe. You can use boned skin, but you will not get that delicious crunchy skin.
• Lemon: Sliced ​​and used to garnish, adding a fresh pop color and tang.
• Herbs and spices: Our mixture of paprika, garlic and onion powder, dry oregano and basil and black pepper adds a salty depth of flavor to this chicken.
• Butter: It helps to cut chicken skin. Divide it into 8 pieces so that each thigh obtains its small pacca of butter.

Chicken cuts

We prefer this recipe with chicken legs with the skin. You can always use this same method with different chicken cuts such as boned skinless thighs or chicken breasts but for maximum flavor, you want to use the bone and skin.

The cooking time for different chicken cuts may vary depending on the size and thickness. If you are cooking with the chicken breast, we recommend using a meat brasonno to standardize the thickness. Always cook the chicken at an internal temperature of 165 ° F. However, we prefer to cook the chicken legs up to 172 ° F for the maximum flavor and juiciness.

Bone and crunchy skin

Chicken legs have a good amount of meat on them and good crunchy chicken skin is to die for. The trick to obtain crunchy skin is to ensure that it is not in any humidity and has direct heat to brake. With the chicken legs, the dark meat remains juicy while the skin will suffer, so it would take a lot because your meat dry. The bone also helps to bring out the flavors of the chicken by keeping it wet.

To obtain a perfectly crunchy chicken skin, dry the chicken legs with paper towels to remove any excess humidity before seasoning and cooking. Arrange the thighs in a single layer in the pan, ensuring that they are not touching to allow the heat to circulate evenly. Place a small pacca of butter on each thigh adds flavor and helps collapse the skin.

Make a meal

Steam rice: A simple side of steam rice is an excellent way to taste the flavors of the chicken. Rice is an excellent option because it absorbs all delicious drips. You can use white white rice or full rice depending on your preferences.

Potatoes: We love this crunchy chicken combined with simple and roasted potatoes or served on soft butter potatoes.

Vegetables: Add a little green with some roasted broccoli or brussels sprouts. You can always make things easy with our frozen vegetable hacks. The entire point of this dinner is to keep things simple!