Crispy Skin Chicken Thigh

1. Prep the Chicken Thighs

If your chicken thighs are not already boneless, you'll need to do this yourself. It's easier than it sounds! Simply make a cut along each side of the bone, then use your knife to separate the underside of the bone from the flesh, removing the bone entirely from the thigh. The goal here is to have a flat surface of skin that can make full contact with the pan for optimal crisping.

2. Season

Sprinkle the chicken thighs with salt on both sides. Remember, the skin is the star here, so don't be shy with the salt on the skin side. This will help render the fat and achieve that crispy, golden skin we're after.

3. Heat the Pan

Place a heavy-bottomed pan (like a cast iron or stainless steel pan) on medium-low heat. Add the oil and wait until it's shimmering but not smoking. This is the perfect temperature for rendering chicken skin without burning it.

4. Cook the Chicken Thighs

Place the chicken thighs in the pan, skin-side down. Press down on the chicken with a spatula to ensure that all the skin is in contact with the pan. This is crucial for evenly rendering the fat and achieving a consistent level of crispiness. Check the skin after 5-10 minutes to make sure it's browning evenly. Cook the chicken thighs for about 15-20 minutes on this side. You'll know it's time to flip when the skin is a deep golden color and the meat is mostly cooked.

5. Flip and Finish Cooking

Flip the chicken thighs and cook on the other side for another 3-5 minutes, or until the meat is fully cooked through. Use a meat thermometer if you have one; the internal temperature should read at least 160F at the thickest part of the thigh.

6. Rest and Serve

Remove the chicken from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a juicy bite every time. Enjoy your crispy skin chicken thighs as is, or try one of our suggested variations for a different flavor profile!