Salt Grilled Chicken Thighs
"From Just Bento.com This is one of my favorite things to take for lunch! It's so simple, yet the salt brings out the wonderful flavor of the chicken, and crisping the skin in the pan makes it taste even better. I like to salt the chicken the night before, cover, and refrigerate overnight; then cook in the morning, although you could do the whole thing the night before."
photo by Debbwl
- Ready In:
- 1hr 15mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
directions
- Butterfly the chicken, to get an even thickness and ensure fast cooking.
- Sprinkle both sides liberally with salt.
- Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.
- Heat a non stick (or cast iron) skillet over medium heat.
- Add chicken, skin side down. Cook until skin is golden brown.
- Turn over, and cook until chicken is cooked through.
- Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
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Reviews
-
Did skinless, used a tenderizer as well... put atop brown rice flavored with salt pepper and sesame oil.... yum!! The chicken was sooo good by itself however- great recipe!!
-
First-rate!! Wish I could give this ten stars! Outstanding flavor and oh so easy to make, could not get boneless skin on thighs so deboned my own which only took a few minutes and again was way easy. This will be made again and again, thanks for the great post. -
Excellent and so very easy! Who would have thought a recipe this simple could taste so darn good? The directions are perfect and the outcome is chicken that is moist on the inside and deliciously crispy on the outside. I couldn't find boneless chicken thighs that had the skin on, so I used a regular chicken thigh and deboned it myself (not really hard to do). I used a small cast iron skillet and it worked beautifully to give the chicken a crispy coating. What a great idea to slice up the chicken and pop it into your to-go lunchbox. Thanks!
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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