30 Minute Crispy Garlic Chicken Thighs

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J U M P   T O   T H E   R E C I P E

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.

795C1E4F-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

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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

2 thoughts on “30 Minute Crispy Garlic Chicken Thighs

  1. I’ve been making these every week and they’re soooo good and simple. Your recipes on your blog and your instagram stories have really helped me with making healthy food that I’m excited about (and able to do even when I’m super tired). I really love how you format both of them! Thank you for providing delicious, easy, fatigue-friendly recipes!!!

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