How to get a crispy crust on chicken thighs?

Sear seasoned chicken thighs in butter for about 2-3 minutes for a crispy crust. The boneless chicken thighs should be practically flat on the griddle after pressing with the back of the spatula. This ensures that the chicken is evenly seared. Then reduce the heat to low and cook for another couple of minutes to ensure the chicken is fully cooked.

Can this be made with Chicken Breast?

The most popular cut of chicken is the breast. It's more compact and less expensive. Yes, chicken breast can be substituted. To get a thinner, more consistent fillet, cut the chicken breast lengthwise and adjust the cooking time appropriately. You'll need to pound fat slices of chicken breast to get a softer and thinner slice. Reduce the amount of chicken stock as well, as the sauce may burn before the chicken is done cooking.

Can we use bone-in chicken thigh?

It's worth noting that bone-in chicken takes longer to cook, and the sauce could burn by then. As a result, this recipe calls for boneless chicken. However, if you're using bone-in chicken, the sauce may thicken and burn before the chicken is fully cooked. When the sauce thickens, add extra chicken stock to give the chicken more time to cook while the sauce thickens and produces a coating.

Should you Season chicken thighs before cooking?

Chicken thighs, both boneless and skinless, cook rapidly and have a lot more taste than chicken breasts. The first step is to rub the spice rub and a good amount of salt on both sides of the thigh. The spice rub is a delicious method to boost flavor without adding fat or calories.

Easy Sweet and Spicy Boneless Chicken Thighs (15-minute recipe)

Description

Boneless chicken thigh in a delectable Sweet and Spicy sauce, caramelized to perfection on the outside. This is a fantastic mid-week dish that you will make again and again.

Ingredients

Scale

6–7 Boneless Skinless Chicken Thighs
1 tablespoon Butter
1 tablespoon Oil
2 Garlic Cloves
¼ cup Chicken Stock
2–3 sprigs Fresh Rosemary

For Spice Rub

2 tablespoon Light Brown Sugar
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
½ teaspoon Chili Powder (ref note 3)
¼ teaspoon Black Pepper
½ teaspoon Salt

Instructions

In a mixing bowl, combine all of the dry ingredients listed under spice rub.
Using a kitchen towel, pat dry the chicken thighs.
On both sides, liberally apply the dry seasoning mix.
A heavy cast iron skillet should be heated. Toss in the butter and oil.
Fry for 30 seconds after adding the garlic cloves. Garlic should have a light golden color and no longer have a raw odor.
Place the flat side of the chicken thighs down. Cook for 5 minutes over medium-high heat, or until brown and crispy.
Cook for another 2 minutes over medium-high heat on the other side.
Slowly pour 14 cup stock to the pan’s side. Add a sprig of rosemary. Scrape any brown caramelized bits from the bottom of the pan.
Cook for another 2 minutes on high heat with the lid on the pan.
Uncover and continue to cook for another minute or so to thicken the sauce.
Serve with rice, beans, or vegetables and a sprinkle of sauce on top.
After the recipe, there’s a video with step-by-step instructions on how to prepare it.

Notes

You may not require the entire spice blend in this recipe. Any leftovers should be stored in an airtight container for later use.
Don’t overcrowd the pan; else, the chicken will steam instead of crisping. Sear it in two batches if the pan is small. Then return all of the chicken to the pan, along with the stock and rosemary.
Chili powder can be replaced with paprika, or the amount of chili powder can be adjusted to taste.

Category: Main
Method: Pan fry
Cuisine: American

Nutrition

Serving Size: 4
Calories: 293kcal
Sugar: 6g
Sodium: 491mg
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 8g
Fiber: 1g
Protein: 33g
Cholesterol: 169mg

Description

Ingredients

For Spice Rub

Instructions

Notes

Nutrition