30 Minute Crispy Garlic Chicken Thighs

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A quick Google search will show that most baked chicken thigh recipes take approximately waaaay to long. Which I wasn’t feeling. So I set out to create a perfectly cooked alternative without all that wait. 

It definitely took some trial & error to get it right, but folks, I’ve done it.

Moist & tender meat that’s flavored through & through, topped with crispy, garlicky skin… but the best part?? They only take 30 minutes to make!

The trick I’ve discovered for making fully cooked (& extra flavorful) thighs on-the-quicks is to parboil them in a well seasoned broth before finishing them in the oven. The results are way worth the extra steps! We love this recipe here at HHC Headquarters & hope you will too!

This recipe includes Fatigue Friendly cooking instructions. To follow them, scroll past the 1st set of instructions.

CT2.jpgB514A92B-5607-460E-9D5A-23F9B152FB67.jpegChicken thighs → Chicken thighs can vary in size. This recipe will cook thighs that are 6 oz or smaller to temp within 30 minutes. My favorite is to use smaller thighs (around 4 oz.) Larger thighs will likely require a longer baking time.

Chicken stock → You can use either homemade or store bought chicken stock as long as it’s seasoned (includes salt.) In order to make really flavorful thighs, the cooking broth needs to be a bit salty, which is why I add extra salt. If following a low histamine diet, you may want to substitute vegetable broth.

Salt → I use Redmond’s Real Salt in all my cooking because it contains minerals & trace minerals necessary for good health. Also it’s delicous. I used to buy it in small packs but now I buy it in bulk, which saves me some cash & cuts down on waste.

Lemon → after squeezing juice from a lemon add it to a jar of water to sip on. Our livers & kidneys love lemon water!

Garlic powder → some garlic powders contain funky anti-caking ingredients. Be sure to check labels. To my keep garlic powder from clumping I put a desiccant from an old supplement bottle in it. Works like a charm.

CT3.jpg795C1E4F-3219-4A38-972E-23BA363FC980💚 4 chicken thighs, skin on, bone in

💚 2 cups seasoned chicken stock

💚 1/2 + 1/2 teaspoon salt

💚 Juice of 1/2 a lemon

💚 1/4 teaspoon powdered garlic9DCD6195-ABBA-4954-ABCA-BABD56F01D6A.jpeg1️⃣ Preheat oven to 475 degrees F.

2️⃣ In a medium sized pot with a fitted lid, place the chicken thighs, skin side down so they’re all nestled together in a single layer. Add the stock and 1/2 teaspoon of the salt to the pot & bring to a boil on medium high heat with the lid on.

3️⃣ When you see steam bubbling out of the pot (about 4 min) set a timer for 10 minutes.

4️⃣ When the timer goes off, remove the lid, turn off the heat & using tongs or a slotted spoon gently remove the chicken thighs & a baking dish. Be careful when removing the thoughts not to damage the skin. If there’s any extra skin that’s hanging off not-so-sexy-style, use kitchen scissors to trim it off & discard.

5️⃣ Flip the thighs over as needed so that they’re all skin side up & use a paper towel to pat the skins completely dry.

6️⃣ Cut a small lemon in half & squeeze the juice from 1 half over the thighs. The lemon juice makes the skin crispier. You don’t have to use every last drop of juice, just enough to coat each thigh’s skin.

7️⃣ Sprinkle 1/2 teaspoon salt & 1/4 teaspoon garlic powder evenly over the thighs. To do this hold the measuring spoon a ways above the thighs & lightly tap the spoon with your index finger. I like to image that I’m sprinkling glitter.

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8️⃣ Put the thighs in the oven on the middle rack under heating coils & bake for 6 minutes.

9️⃣ Now turn on the broiler on “low” & broil for 4 minutes or until golden brown (all ovens are a bit different.) This is why you want the thighs to be under the heater coils. This last step is what gives the skin it’s extra crisp.

🔟 Remove from the oven & check in the internal temperature. It should be at last 165 degree F.

✨All done! Serve with a slice of lemon if you dig & enjoy!909F1596-D1F8-465C-87E0-6199C639B355.jpegThis recipe has 2 period of waiting that you can rest during & 2 opportunity to sit for a few minutes if you have a chair or stool (or floor) in your kitchen.

1️⃣ Preheat oven to 475 (F) & gather the ingredients. The chicken thighs, stock, and salt will be needed at the stove. If you need to sit often, place the rest of the ingredients, including a paper towel, knife & cutting board on a counter or table where you can pull up a chair & sit if needed.

2️⃣ In a medium sized pot with a fitted lid, place the chicken thighs, skin side down so they’re all nestled together in a single layer. Add the stock & 1/2 teaspoon salt. Bring to a boil on medium high heat with the lid on. You can sit on a chair or stool near the stove while it heats.

3️⃣ When you see steam bubbling out of the pot (about 4 min) set a timer for 10 minutes. You now have 10 minutes to go rest.

4️⃣ When the timer goes off, remove the lid, turn off the heat & using tongs or a slotted spoon gently remove the chicken thighs & on a baking dish. If there’s any skin that’s hanging off not-so-sexy-style, use kitchen scissors to trim it. Move the baking dish & salt over to where you placed the other ingredients. Sit if needed.

5️⃣ Flip the thighs over as needed so that they’re all skin side up & use a paper towel to pat the skins completely dry.

6️⃣ Cut a small lemon in half. Squeeze the juice from half a lemon over the thighs. The lemon juice makes the skin crispier. You don’t have to use every last drop of juice, just enough to coat each thigh’s skin.

7️⃣ Sprinkle 1/2 teaspoon salt & 1/4 teaspoon garlic powder evenly over the thighs. To do this hold the measuring spoon a ways above the thighs & lightly tap the spoon with your index finger. I like to image that I’m sprinkling glitter.

8️⃣ Put the thighs in the oven on the middle rack under heating coils & bake for 6 minutes. This is another rest opportunity.

9️⃣ When the timer goes off, turn off the oven & turn on the broiler on “low.” This last step is what gives the skin it’s extra crisp. Broil for 4 or until the skin turns golden brown (all ovens are a bit different.) While it’s broiling, you can sit on a chair or stool near the stove. I’ve been known to simply sit on the floor with my back against the cabinets.

🔟 Remove the thighs from the oven & check in the internal temperature. It should be at least 165 degree F.

✨All done! Serve with a slice of lemon if you dig & enjoy!

CT4.jpg919E8A77-DBDA-4BCF-A2EC-C1A54AB1F458🔹As I mentioned earlier, having well seasoned (slightly salty) broth is key to making really flavorful thighs. Feel free to adjust the recipe to include more added salt in the broth for a richer flavor.

🔹 If you’ve got a large stock pot you can double this recipe although it will take a bit longer. Place 8 thighs skin down in your stock pot, all snuggly & continue as directed, doubling the remaining ingredients.

Timing Notes: It takes about twice as long to bring the stock & thighs to a boil. Also because some thighs won’t be directly under the broiler coils, it can also take longer to get them nice & crispy. Just watch them & remove some from the oven before others if needed.

🔹 This recipe will keep 3 days in the fridge & 2 weeks in the freezer.

🔹 My 30 Minute Crispy Garlic Chicken Thighs are great reheated! To reheat from the fridge (or after defrosting,) bake at 350 F for about 10 minutes (larger thighs may take longer) on the medium rack, then broil on low for a few minutes to re-crisp the skin.A49BD4F3-C3F8-4533-9A50-AA14010F3D0D.jpegThis recipe actually took a lot of work to get right. Normally I just stumble upon tasty recipes as I prepare whatever I have on hand from the farmers market. I don’t usually set out to make anything in particular. I just get in the kitchen & play.

But I was determined to create this recipe exactly as I envisioned: juicy flavorful meat, with a crispy skin, that only took 30 minutes to make. So I cooked probably 10 pounds of thighs over the course of two months until I’d absolutely nailed it.

A few times I thought it might not be possible. Nonetheless, I didn’t give up. I continued to put on my apron & put in the effort. I kept what was working & adjusted what wasn’t. I continually told myself (especially when feeling the most discouraged) that I’d achieve my goal.

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Guess what? That’s actually the exact same recipe I used to heal myself. With cooking it’s fairly easy to keep the desired end result in mind. Before starting any recipe, you look at the picture of the dish & decide you want it. That’s always the very first step!

While healing, having that same level of clarity & focus is just as important. Similarly, it’s helpful if there’s a picture of wellness you can frequently call up & affirm that you want.

Do you have something like that? I want to know what helps you stay focused on creating a New Wellness, so let’s talk in the comments!

Finger foods & high fives, Kat

May you eat well, live well & enjoy a New Wellness. #hopehealcollective

“Visualization is daydreaming with a purpose.” ~ Bo Bennett

 

Follow me on Pinterest & Pin this post to save & share!

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For more info on my healing journey & to donate to my medical fundraiser, please visit my GoFundMe page: www.gofundme.com/helphealkat

Some of the links in this post may be “affiliate links.” Click HERE to learn more about what that means. I’m letting you know ’cause honesty & trust are important, and I want you to know what’s going on when you click my links. Xx Kat

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