Sentences with phrase «thighs skin side»

Roast at 450F for about 35 minutes; the thighs are not usually done by then, but I take it out, carve, and saute the thighs skin side down in a scorching hot cast - iron pan for a minute or two, until they are done.

Sear the chicken thighs skin side down.

Keeping the thighs skin side down the whole time allows the skin to get extra crispy while the flesh cooks through.

Cooking the thighs skin side down in a cast - iron skillet to renders out the fat and crisps the fatty skin up like bacon.

Add thighs skin side down and sear for 5 minutes.

Remove the chicken from the oven and flip the thighs skin side up.

When the pan is hot, add the chicken thighs skin side down.

Not exact matches

Sear the chicken thighs, skin side down, for a few minutes until they are golden brown.

Return thighs to pan, skin side up.

Place each chicken thigh, skin side down into the hot pan and simmer until the skin turns golden brown, about 3 minutes.

Add the chicken thighs, skin side down.

My nostalgic memory of that greasy dish inspired this combo here, in which deboned, skin - on chicken thighs are seared until the skin becomes as crunchy as fried chicken, with a few spices adding just the right amount of seasoning to the meaty side.

Transfer the seared chicken thighs to a baking dish lined with aluminum foil keeping the skin side up this time.

Once the butter is hot, place the chicken thighs keeping skin side down.

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

Sprinkle the chicken thighs with the salt and place them skin - side down in the skillet.

Sprinkle the skin side of the chicken thighs generously with salt and pepper.

Shake off any excess marinade from the chicken thighs and arrange them skin side down on the baking sheet.

Transfer the cooked thighs to the cooling rack skin - side - up and let rest while you fry the remaining chicken.

Place the thighs skin - side down in the baking dish.

Season the skin - side of the chicken thigh with half of the salt, garlic, and ginger.

Add a pat of butter to each thigh, put them into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the stovetop, heat the lard over medium heat (not high) and when it starts smoking, add the thighs, skin side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4» intervals down to the bone.

Place chicken thighs with skin side down on baking sheet.

It's happened to all of us: you get the cast iron hot, swirl in the oil, lay the chicken thighs skin - side down, and then: shriveling.

Enter our patented (actually not patented at all) Cold - Pan Method, perfected by Epi's Anna Stockwell: Pour a couple of tablespoons of olive oil into a large skillet and just lay the chicken thighs, skin - side down, in the cold pan.

Top the egg noodles with the caramelized onion mixture and arrange chicken thighs, skin side - up on top of the onions.

Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze).

Add chicken thighs, skin - side down, and cook until skin is crisp and well browned, 5 to 7 minutes.

After the 15 minute cook time has passed, turn your chicken thighs over (to skin side up).

Place the chicken thighs, skin - side down in the pan and cook until skin is crispy and golden brown, about 5 - 6 minutes.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Reduce heat to medium - high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Place the chicken thighs in a 9 by 13 - inch (23 by 33 cm) baking dish, skin side up.

Add the chicken thighs, skin side - down, and cook until the skin is light brown and crispy and most of the fat has rendered out and is liquid in the pan, 8 - 10 minutes.