How to Master Restaurant-Quality Chicken Thighs

Surface Preparation Mastery

Creating optimal conditions for crackling skin through proper drying and seasoning.

Heat Management Technique

Balancing stovetop searing with oven finishing for perfect doneness throughout.

Patience Application

Allowing proper timing for fat rendering and skin crisping without disruption.

Final Temperature Control

Monitoring for precise doneness while ensuring skin texture perfection.

Baking Tips

For the crispiest skin, thorough patting dry and allowing the seasoned chicken to air-dry in the refrigerator are crucial steps.

A cast-iron skillet delivers the best searing results, but any heavy-bottomed, oven-safe pan will work.

If the chicken skin is sticking to the pan when you try to flip, it likely needs more time - properly seared skin will release naturally.

Don't overcrowd the pan, as this creates steam and prevents proper crisping. Work in batches if necessary.

For a one-pan meal, add small potatoes, quartered onions, or other hardy vegetables to the skillet before transferring to the oven.

Save rendered chicken fat and pan drippings to make a quick sauce or to use for roasting vegetables.

Crispy Chicken Thighs

Name: Crispy Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 pounds); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika (sweet or smoked); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional); 2 tablespoons high-heat cooking oil (avocado, grapeseed, or canola); 2 tablespoons unsalted butter (optional); 4 garlic cloves, lightly crushed but left whole; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 lemon, cut into wedges; Fresh parsley, chopped, for garnish

These Crispy Chicken Thighs feature golden, crackling skin with perfectly tender, juicy meat beneath. The recipe employs a dry-brining technique and proper heat management to achieve restaurant-quality results at home. While requiring some attention to temperature control and timing, this dish rewards cooks with exceptional flavor development and textural contrast, making it accessible for those with intermediate skills while teaching valuable cooking principles that transfer to other meat preparations.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

8 bone-in, skin-on chicken thighs (about 3 pounds)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika (sweet or smoked)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper (optional)

2 tablespoons high-heat cooking oil (avocado, grapeseed, or canola)

2 tablespoons unsalted butter (optional)

4 garlic cloves, lightly crushed but left whole

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 lemon, cut into wedges

Fresh parsley, chopped, for garnish

Instructions

Pat chicken thighs very dry with paper towels. Thorough drying is crucial for achieving crispy skin.

In a small bowl, combine salt, black pepper, garlic powder, paprika, dried thyme, dried oregano, and cayenne pepper (if using).

Sprinkle the seasoning mixture generously over both sides of chicken thighs, slightly heavier on the skin side.

Place seasoned chicken on a wire rack set over a baking sheet, skin side up. If possible, refrigerate uncovered for 2-24 hours to dry-brine (this step is optional but highly recommended for superior results).

Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature.

Preheat oven to 425°F (220°C).

Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat until very hot, about 3-4 minutes.

Add cooking oil to the hot skillet and heat until shimmering but not smoking.

Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd (work in batches if necessary).

Cook undisturbed for 7-9 minutes, until skin is deeply golden and crisp. Resist the urge to move the chicken prematurely to allow proper crust development.

Flip chicken thighs to be skin-side up. If using butter, add it now along with garlic cloves and herb sprigs around the chicken pieces.

Transfer skillet to preheated oven and roast for 12-15 minutes, until internal temperature reaches 165°F (74°C) at the thickest part when tested with an instant-read thermometer.

Optional: For extra-crispy skin, turn on the broiler for the final 1-2 minutes, watching carefully to prevent burning.

Remove skillet from oven (remember the handle will be extremely hot) and let chicken rest in the pan for 5 minutes.

Squeeze fresh lemon over chicken thighs and sprinkle with chopped parsley before serving.

Crispy Chicken Thighs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Restaurant-Quality Chicken Thighs

Crispy Chicken Thighs

Ingredients

Instructions