Crispy Chicken Thighs

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cloves garlic, finely chopped
  • 1
    fresh red chilies, seeded and finely chopped or 1/4 teaspoon dried chili pepper flakes
  • 2
    tablespoons chopped fresh coriander or 2 tablespoons parsley (or half as much dried)
  • 4
    boneless chicken thighs, with skin they are quite easy to bone y necessary
  • salt and pepper
  • boiled fragrant thai rice or basmati rice
  • green vegetables, such as broccoli to serve
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DIRECTIONS

  • Mix together the garlic, chilli, lemonrind and coriander or parsley.
  • Generously season the chick thighs, then gently loosen the skin from the flesh.
  • Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
  • Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
  • Turn the chicken and squeeze over the lemon juice.
  • Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.
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