Salt And Pepper Chicken Thighs Recipes

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

SALT AND VINEGAR CHICKEN

Steps:

• In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
• Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.

SALT AND PEPPER CHICKEN

Steps:

• Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
• Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
• Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.

SALT AND PEPPER CHICKEN

Steps:

• Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
• Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
• Mix all the spice ingredients in a bowl. Set aside.
• Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
• Preheat wok, fill with oil, heat oil to 350°F.
• Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
• Remove leftover crumbs from oil and make the oil clear.
• Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
• Once all chicken are double fried, strain oil and transfer it to the cooling rack.
• In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
• Add onion and pepper slices. Stir fry for 1-2 mins.
• Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
• Transfer to serving plate.
• Sprinkle a pinch of sea salt and black pepper.( Optional )
• Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
• Serve immediately! Enjoy!

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
• Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
• Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
• Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.

SAUTEED CHICKEN THIGHS WITH ARTICHOKES AND LEMON CREAM

Steps:

• Step 1: Pat 4 boneless chicken thighs dry; season generously with salt and pepper.
• Step 2: Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of olive oil and 1 tablespoon butter. Add chicken in a single, uncrowded layer, using a splatter guard if you have one. Cook chicken without turning for 4 minutes. Flip and cook to brown the other side, 3-4 minutes. Use tongs to transfer chicken to a plate.
• Step 3: Stir 2 finely chopped shallots and 1 1/2 cups sliced mushrooms into pan juices. Cook over medium heat until shallots are softened, about 3 minutes. Add ½ cup wine and increase heat to high. Boil, scraping up any browned bits from the bottom of the pan, to reduce pan juices by half. Add 1/3-1/2 cup cream and heat to boil. Cook until the sauce thickens enough to lightly coat the back of a spoon. Season with 1/2 teaspoon minced thyme, salt and pepper.
• Step 4: Add chicken and 14 ounces artichoke pieces to the pan. Reduce heat to low and simmer to heat everything through, about 3 minutes. Sprinkle with 1/2 teaspoon lemon rind and chopped parsley. Serve immediately.