Bobby Flay Chicken Thighs Recipe
The Bobby Flay chicken thighs recipe brings restaurant-quality flavor to your home kitchen.
Equipment
- Large cast-iron skillet
- Meat thermometer
- Mixing bowl
- Measuring spoons
- Paper towels
- Tongs
- Cutting board
Ingredients
- 6 bone-in chicken thighs skin-on
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
Instructions
- Pat chicken thighs completely dry with paper towels.
- Mix all spices in a large mixing bowl.
- Rub spice mixture evenly on both chicken sides.
- Let chicken rest for 10 minutes at room temperature.
- Heat olive oil in cast-iron skillet over medium-high heat.
- Place chicken skin-side down in hot skillet carefully.
- Cook for 8 minutes without moving the pieces.
- Flip chicken thighs using tongs very gently.
- Add butter to the skillet around chicken pieces.
- Cook for additional 15 minutes until internal temperature reaches 165°F.
- Remove from heat and let rest 5 minutes.
- Serve immediately while hot and crispy.
Notes
- Always pat chicken dry Moisture prevents crispy skin formation
- Don't move chicken too early Let skin develop proper crust
- Use meat thermometer Ensures perfectly cooked, safe chicken
- Rest before serving Allows juices to redistribute evenly
- Season generously Chicken thighs can handle bold flavors