Salt n’ Peppa Chicken Thighs

I know what you’re thinking — only salt & pepper?? Well, yes and no. Here’s why: It is said that the human tongue can only taste 3 flavors at one time, everything else you are sensing when it comes to a flavor packed meal is essentially aroma. Flavor explosions are sexy to talk about, and there is a place for them I believe; but doing the basics the correct way will always win! This chicken crisps up to perfection and is basted with an easy garlic butter towards the end. You down for this golden brown? Well then, read ahead.

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Active Time: 30 Minutes

Total Time: 30 Minutes

Yields: 4 Chicken Thighs

Ingredients:

  • 1 Tbsp. Kosher salt

  • 2 tsp. Black peppercorns, lightly crushed

  • 1/4 tsp. Sugar

  • 4 Bone-in chicken thighs

  • Neutral oil

  • 2 Tbsp. Unsalted butter

  • 1 Garlic Clove, smashed

Directions:

  1. Preheat an oven to 350°F and set a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside for future use.

  2. Begin by crushing the black peppercorns using a blender, food processor, or spice grinder to handle the crushing duties. Add the crushed pepper to a small bowl plus the salt and sugar. Whisk to combine and set aside for future use.

  3. Meanwhile, remove the chicken thighs from the fridge and pat dry with paper towels. On a gel cutting board, trim any excess skin or fat from the flesh. Season both sides of the chicken thighs liberally with the salt & pepper mixture. Heat a large non-stick skillet over medium-high heat with just enough oil to thinly coat the bottom. When the oil is heated, add the chicken, skin-side down, to the pan. Allow to cook UNTOUCHED for about 3 minutes, just until the edges of the skin begin to brown. Flip, and allow to cook untouched for another 4-5 minutes. Remove the chicken thighs and place them on the prepared baking sheet skin-side facing upwards. Place in the oven and bake for 15-20 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165°F. 

    • If you only have a small sauté pan, feel free to work in batches. The important part is to not overcrowd the pan

  4. While the chicken bakes, lower the temperature of the same pan to medium (don’t drain any of the rendered fat from the pan). Add 2 tbsp. of unsalted butter and the garlic clove. Allow the butter to cook, stirring continuously, until the butter turns golden brown and develops a nutty aroma, about 5 minutes. Shut off the heat and dispose of the garlic clove. Continue stirring for another minute to ensure the residual heat doesn’t burn the milk solids at the bottom of the pan. Set aside for assembly.

  5. Remove the chicken thighs from the oven and toss them into brown butter. Coat them evenly and serve immediately over rice, pasta, or vegetables!

Tips:

  • As the butter browns, be sure to flip the garlic to ensure it doesn’t burn on one side

  • If your chicken is sticking to the pan before you flip, that simply means it is not ready to come up yet. Perfectly seared chicken will release from the pan easily. Give it another minute or two, then attempt to lift!