Posted on 05/23/2020 3:59:33 PM PDT by SamAdams76
Purchase chicken thighs with skin on. Air-chilled is best but skin on is a must. Don't get the skinless.
When ready to cook, take chicken thighs out of refrigerator and lightly coat with olive oil. Then sprinkle on the following spices (both sides):
Kosher salt
Black pepper
Garlic powder
Onion powder
Tarragon
Rosemary
Cayenne pepper to taste (optional)
Let sit on counter for 20-30 minutes.
Pre-heat oven to 450 degrees.
Put cast iron skillet on stovetop, apply light coating of avocado or olive oil and heat on high under it starts smoking.
Put in chicken thighs SKIN SIDE DOWN and cook for exactly SEVENTEEN minutes. You might want to put on splatter screen to keep down the mess.
After 17 minutes, put the skillet into the 450 degree oven for exactly FIFTEEN minutes. Keep splatter screen on.
Remove skillet from oven and put on stovetop and let rest for exactly FIVE minutes.
Serve with your favorite roasted vegetable and a sweet potato.
This comes out perfectly every time.
Damn you, SamAdams. I just ate and now I’m hungry again.
Do you take the bone out?
Just made it tonight. Only five thighs will fit into a typical cast iron skillet. So I might just make another batch!
They ain’t black enough (sorry, I had to be a smart a^s !)
Cooked the way I describe, the meat easily separates from the bone.
Do you take the bone out?
Depends.....
A couple of weeks ago, I baked around 4 pounds of chicken thighs. I put several of the spices listed on them and baked them according to internet recipes.
They were not very good. Edible but not much more. I am not a very good cook. It must be an art. I have a 16 year old Grand Daughter who is a gourmet cook. I mean she turns out stuff I would never be able to do.
They ain’t black enough (sorry, I had to be a smart a^s !)
Thanks Joe Biden for your opinion on blackness. (Even more apologetic for my own a$$ness)
A weak attempt to be funny and topical.
I am a true BBQ guy. My brisket takes almost 18 hours to create.
Looks good Sam,
Thanks for the recipe.
Forgot a major step, after the 17 minutes skin down, you need to FLIP the thighs over before putting in the 450 degree oven for 15 minutes.
Looks great.
Looks amazing.
So you leave it skin side down the whole time?
“If you take the bones out, it wouldn’t be crunchy, now, would it?”
Dawg, dat’s racist and s—t. I be tellin’ Obama on you.
I believe I read somewhere .... professional chefs add a quick shake of liquid smoke.....to deepen that blackened smoky taste.
You got this wrong. Put them in the oven first for 45 minutes at 425, then take them out and sear on super hot cast iron pan for 2 minutes on each side. This reduces the smoke. Use any combination of spices you want, even a curry mix works well. Cooking is easy, the spicing and timing is the key. I do this all the time. Chicken thighs are great and when on sale, a five pounder can be had for under five bucks.
Mock frog? We use no artificial preservatives or additives of any kind!
That’s so black, you gonna vote for Biden.
Chicken is covered with salmonella. Sitting on the counter for 20 minutes is perfect for food poisoning, especially since you didn’t wash the chicken.
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