The Unmanly Chef

Where Unmanliness Meets Cooking.

Pan Seared Chicken Thigh

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Crisped Chicken Thigh BOne in 2

This is a sponsored post, all thoughts and opinions are my own

Everyone loves chicken thighs now. The eastern world has known this for years, all the flavor is in the dark meat people. Most people gravitate towards the boneless skinless variety, because of…well convenience. But don’t forget about the bone-in, skin-on variety either. For one, it’s cheaper and it tends to be much juicier than the other variety. Chicken thighs are a great source of protein and are high in Vitamin B.

When I was a kid, my mom would just douse these in some olive oil, salt, and pepper. Then she would cover them with onions and bake them in the oven. She would come home and find that all of the chicken thighs she had made were eaten, because bone-in chicken thighs are friggin delicious.

I made this dish when the folks at Marley Spoon sent me their recipe idea. It was apart of a large recipe which was grilled chicken with creamed corn. The corn is for another day. The trick to this dish is rendering the fat out of the skin, which allows you to use less cooking oil. All you do is you start with a cold cast iron skillet and you place the chicken skin side down. You start at a low heat which all the fat to ooze out of the skin. This way takes a little longer, but the results are worth it.

This dish was delicious, and it is perfect for a weeknight when you’re strapped for time.

Recipe: Pan Seared Chicken Thigh

Ingredients

4 Bone-in, Skin-on Chicken Thighs

1 Tsp. Cumin

1 Tsp. Smoked Paprika

1 Tsp. Coarse Salt

Method

Rub the chicken thighs with the other 3 ingredients. Then place the chicken thighs skin side down onto a skillet. Rather than the skillet being hot, let it actually be cool, start a medium low heat. (If you want to cook this faster you can start with a hotter pan).

The low heat on the pan will allow you to render the fat out of the chicken skin and will allow you to not have to use any additional fat in the preparation.

Cook it skin side down until it’s golden brown, a good bit of fat should have rendered out by the time you’re done. Flip and quickly brown the other side of the thigh.

Once it’s cooked, you can top it with some fresh lemon if you’d like.

Enjoy!

Crisped Chicken Thigh

Pan Seared Chicken Thigh
Author: The Unmanly Chef
Prep time:
Cook time:
Total time:
Recipe: Pan Seared Chicken Thigh
Ingredients
    • 4 Bone-in, Skin-on Chicken Thighs
    • 1 Tsp. Cumin
    • 1 Tsp. Smoked Paprika
  • 1 Tsp. Coarse Salt
Instructions
    1. Rub the chicken thighs with the other 3 ingredients. Then place the chicken thighs skin side down onto a skillet. Rather than the skillet being hot, let it actually be cool, start a medium low heat. (If you want to cook this faster you can start with a hotter pan).
    1. The low heat on the pan will allow you to render the fat out of the chicken skin and will allow you to not have to use any additional fat in the preparation.
    1. Cook it skin side down until it’s golden brown, a good bit of fat should have rendered out by the time you’re done. Flip and quickly brown the other side of the thigh.
    1. Once it’s cooked, you can top it with some fresh lemon if you’d like.
  1. Enjoy!

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