Alright, so I wanted something quick for dinner the other night and had some boneless, skinless chicken thighs hanging around in the fridge. These things are great ’cause they cook fast and stay juicy. Let me walk you through what I did.
First up, I got those chicken thighs out of the package. You know how they can be a bit wet? I always make sure to pat them super dry with paper towels. This is key if you want to get a nice brown crust on them later. Seriously, don’t skip this.
Next, seasoning. I wasn’t feeling anything complicated. Just wanted simple and tasty. So, I grabbed my go-to spices: salt, black pepper, a good shake of garlic powder, and a bit of smoked paprika for color and flavour. Threw the chicken in a bowl, sprinkled the seasonings over, and just used my hands to mix it all up, making sure every piece got some love. Easy peasy.
Getting Them Cooked
I decided the quickest way was searing them on the stovetop. Fired up my cast iron skillet – love that thing – over medium-high heat. Added a little bit of olive oil, waited for it to get hot but not smoking.
Then, I laid the chicken thighs down in the pan. I usually put the smoother side down first. Made sure not to overcrowd the pan; gotta give them space. The most important part? Leave them alone! Let them cook undisturbed for about 5 minutes. You want that nice sear to form. Don’t poke or move them around.
After those 5 minutes, I flipped them over using tongs. You should see a nice golden-brown crust on that side. Looked pretty good, I gotta say. Once flipped, I turned the heat down to medium-low. This helps them cook through without burning. Let them cook on the second side for another 6 to 8 minutes. I usually check the thickest thigh with a meat thermometer to make sure it hits 165°F, or just cut into one to check it’s cooked through – no pink!
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Once they were done, I pulled them off the heat and let them rest on a cutting board for a few minutes. This keeps them juicy.
Sides and Finish
While the chicken was resting, I needed a quick side. Had some leftover roasted potatoes and broccoli, so I just warmed those up in the microwave. Kept it really simple, just like the chicken seasoning. Didn’t want anything fancy taking away from the main event.
And that was it! Sliced up the chicken, served it with the potatoes and broccoli. Super quick, super easy meal. The chicken was tender, juicy, and had great flavour from that simple sear and seasoning. Definitely a go-to method when I’m short on time.