Chicken Thighs
This is the best chicken recipe I know for crisp, yet moist chicken. Starting with bone and skin-on chicken thighs, pat the skin dry and let the chicken heat up on a cutting board while a pan gets to medium-high heat. Then, place skin side down for 2 minutes: do not think about flipping yet. This will crisp up the skin.
Following, flip the chicken about every two minutes until the internal temperature gets to 160F. You may need to adjust the flipping times to your stovetop, but done right the thighs should be done in about ten total minutes, and come out moist with a crisp skin: leaving the bone in is a must on this one.
With these ten dishes, you’ll have the foundation for an excellent summer of cooking and eating. I hope you learned something or want to try a few of these yourself.
Following, flip the chicken about every two minutes until the internal temperature gets to 160F. You may need to adjust the flipping times to your stovetop, but done right the thighs should be done in about ten total minutes, and come out moist with a crisp skin: leaving the bone in is a must on this one.
With these ten dishes, you’ll have the foundation for an excellent summer of cooking and eating. I hope you learned something or want to try a few of these yourself.