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Ina Garten Crispy Chicken Thighs Recipe

Ina Garten Crispy Chicken Thighs Recipe

The Ina Garten Crispy Chicken Thighs Recipe is a total game changer. This dish is juicy on the inside and very crunchy outside.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Asian
Servings 6
Calories 120 kcal

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1.5 teaspoons black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 lemon sliced into rounds
  • 4 cloves garlic smashed
  • 1/2 cup dry white wine

Instructions
 

Dry the Chicken

  • Take the chicken out of the package. Use paper towels to pat the skin very dry. Dry skin is the secret to a great crunch.

Season the Meat

  • Sprinkle salt and pepper on both sides. Be generous with the seasoning on the skin side. This helps the skin brown and taste amazing.

Heat the Pan

  • Put the olive oil in a cold cast-iron skillet. Place the chicken thighs in the cold oil. Make sure the skin side is facing down first.

Start the Sear

  • Turn the heat to medium on your stove. Do not move the chicken for fifteen minutes. The fat will slowly melt out of the skin.

Check the Color

  • Look at the edges of the chicken skin. They should look very dark and golden brown. Use tongs to lift one and check the bottom.

Add the Flavors

  • Toss the garlic cloves and lemon slices into the pan. Sprinkle the fresh thyme over the chicken pieces. The oil will soak up these fresh scents.

Flip the Chicken

  • Turn the chicken thighs over carefully with tongs. The skin should stay crispy and not stick. Pour the white wine into the pan now.

Finish the Cooking

  • Turn the heat to medium-low. Cook for another fifteen minutes until done. Use a thermometer to check for 165 degrees inside.

Notes

  • Start with a cold pan: This helps the fat render out slowly. It results in a much crispier and thinner skin.
  • Don't crowd the pan: Leave space between each piece of chicken. Crowding creates steam which makes the skin soft and soggy.
  • Use bone-in meat: The bone keeps the meat moist and tender. Boneless thighs cook too fast and can get very dry.
  • Pat it very dry: Moisture is the enemy of a good sear. Use multiple paper towels to get every drop off.
  • Let it rest: Let the chicken sit for five minutes. This keeps the juices inside when you take a bite.
  • Cast iron is key: A heavy pan holds heat the best. It gives the skin a very even and dark color.
Keyword Ina Garten Crispy Chicken Thighs Recipe