Easy Boneless Chicken Thighs
For boneless, skinless chicken as crisp and juicy as its bone-in, skin-on counterparts, start with chicken thighs, pat them dry and sear them in a hot skillet. Thighs have enough fat that in a very dry, hot environment, they can develop a bronze crust without getting tough. Compare them to seared breasts or rotisserie chicken and you’ll notice a considerable improvement in succulence and richness of flavor. Serve these thighs with a side dish or two — say Southern fried corn, mixed sabzi or refried beans — or use them anywhere you’d use cooked chicken, like in salads, soups and enchiladas.
Ingredients
- 4boneless, skinless chicken thighs (about 1 pound), patted dry
- Salt and pepper
- 1tablespoon extra-virgin olive oil
Directions
Season the chicken all over with salt and pepper. Coat with the olive oil.
Heat a large skillet over medium-high. When the skillet just starts to smoke, add the chicken flat side down and cook, pressing down occasionally with tongs, until golden-brown and opaque halfway up the sides, 5 to 7 minutes. Flip and cook until cooked through (at least 165 degrees in the thickest part), 3 to 5 minutes.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 6 gramsCalories: 113Saturated Fat: 1 gramUnsaturated Fat: 4 gramsSodium: 272 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 0 gramsProtein: 13 grams
Source: https://cooking.nytimes.com/recipes/1025152-easy-boneless-chicken-thighs