Steve’s Smokey Crispy Chicken Thighs
Pan seared and oven baked to a perfectly crispy texture
Steve’s Smokey Crispy Chicken Thighs
Pan seared and oven baked to a perfectly crispy texture
Cooking Instructions
- 1
Begin by patting the chicken dry with paper towels. You want to make the thighs as moisture free as possible.
- 2
Add about 3 dashes of liquid smoke onto each thigh and rub it into the chicken. After rubbing into the chicken pat it dry again.
- 3
Season using only salt and pepper. Sprinkle about four dashes of salt and pepper on each piece of chicken (front and back). Then sprinkle a couple dashes of parsley flakes over each piece just enough to cover the skin.
- 4
Heat two tablespoons of olive oil in a frying pan over medium heat for about two minutes. This should be enough for the oil to begin to sizzle.
- 5
Place the chicken skin side down in the pan and cook for about 7 minutes. This should give the skin a nice crisp texture. Then flip them over and sear the other side for another 7 or eight minutes.
- 6
While the chicken is frying preheat the oven to 375.
- 7
Once the oven reaches 375, transfer the chicken to a baking pan and place it in the oven for 20 minutes.
- 8
Remove from oven in 20 minutes. Perfectly cooked chicken thighs!
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