Best 8 Crispy Chicken Thighs With Caramelized Lemon Rinds Recipes

CRISPY LEMON CHICKEN THIGHS

Steps:

• Preheat oven to 425°F.
• Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
• Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
• In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
• Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
• Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
• Remove from oven, allow to rest for 5 minutes. Serve and enjoy!

CRISPY GRILLED CHICKEN THIGHS

Steps:

• Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS

Steps:

• Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

CREAMY LEMON CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

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.

CRISPY LEMON CHICKEN THIGHS

Steps:

• In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
• Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
• In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.

CARAMELIZED LEMONGRASS CHICKEN THIGHS

Steps:

• Remove skins and extra fat from chicken.
• Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
• Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
• Add chicken and toss to coat well; marinate 3-4 hours.
• If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
• Remove chicken from marinade (but save the marinade).
• Heat oil in a pan with a tight-fitting lid.
• Brown the chicken in the oil (~10minutes).
• Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
• Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
• Stir lemon juice into sauce, and stir to coat chicken.
• Serve hot.