CRISPY SKIN CHICKEN THIGHS

By carvalhohm

Ingredients

• 6 6 2 1/4 bone-in chicken thighs (about 2 1/4 pounds)
• Salt and freshly ground black pepper
• 1 1 1 tablespoon vegetable oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 475 F. Season chicken, both sides, with salt and pepper. Heat oil in a 12-inch cast-iron (preferably) or heavy nonstick skillet over high heat until hot but not smoking.

Nestle chicken thighs in skillet, skin side down, and cook uncovered without disturbing for exactly 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, 12 minutes. I set a timer for 12 minutes and stand there patiently for the timer to count down. If it begins to smoke, turn down the heat. You want this to sizzle but not burn.

When the time dings, transfer uncovered skillet to oven and cook 13 more minutes. Again, set a timer. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving. Optional: Drizzle with Teriyaki Sauce. Serve with white rice and more Teriyaki Sauce for passing.

Serves: 4 to 6.

Optional Teriyaki Sauce:
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
1/4 cup water

Combine ingredients in a large saucepan over high heat. The larger the pan, the faster it will reduce. For me it takes about 10 minutes, but it depends on the size of the pan you use.

Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup. Bring to room temperature before using.