You can cook chicken thighs a million and one ways, but there’s one method I turn to over and over: a cast-iron skillet and surprisingly low heat. I first learned this Genius technique from my co-worker Kristen Miglore, who learned it from Melissa Hamilton and Christopher Hirsheimer.

Basically, you salt-and-pepper the thighs, place them in a pan over medium heat, and leave them alone. Fast-forward 15 to 30 minutes later and the skin is as crispy as a potato chip. Flip, cook a little longer, and you’ve got the best chicken thighs of your life.

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* This article was originally published here

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