Description
Bobby Flay’s chicken thighs promise a flavor explosion with perfectly seasoned, crispy-skinned meat that melts in your mouth. Marinated in a zesty blend of spices and grilled to golden perfection, this dish delivers a mouthwatering experience you won’t soon forget.
Ingredients
Scale
Main Protein:
- 6 boneless chicken thighs, about 1 ½ pounds (680 grams)
Spices and Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
Other Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 grams) butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- ½ cup (120 milliliters) chicken broth
- 1 tablespoon (15 milliliters) fresh lemon juice
- 2 sprigs fresh thyme
- ⅓ cup (80 milliliters) heavy cream
- Freshly chopped parsley, for garnish
Instructions
- Pat chicken legs thoroughly with paper towels to remove excess moisture, ensuring a crisp exterior during cooking.
- Combine paprika, salt, black pepper, garlic powder, and onion powder in a small mixing bowl. Massage the seasoning blend comprehensively over both sides of the chicken legs, creating an even coating.
- Pour olive oil into a large cast iron skillet, heating over medium temperature until the surface shimmers slightly.
- Carefully place chicken legs skin-side down in the hot pan, allowing the skin to develop a golden-brown crust for approximately 5 minutes. Rotate the legs and continue cooking for an additional 8 to 10 minutes, monitoring internal temperature until it reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove chicken from the skillet and set aside on a clean plate. In the same pan, sauté minced garlic, diced onions, and butter for one minute, releasing aromatic flavors.
- Pour chicken broth into the skillet, then add lemon juice, dried herbs, and red pepper flakes. Reduce heat and slowly incorporate heavy cream, stirring periodically to create a smooth, slightly thickened sauce over 5 minutes.
- Return chicken legs to the pan, nestling them into the creamy sauce. Warm the meat thoroughly, ensuring an even temperature distribution.
- Transfer chicken and sauce to a serving plate, garnishing with freshly chopped parsley for a vibrant finishing touch.
Notes
- Dairy-free alternatives work perfectly if you need to swap out heavy cream without losing flavor complexity.
- Controlling heat levels becomes simple by adjusting crushed red pepper flakes to match your spice tolerance.
- Achieving perfectly cooked chicken requires monitoring internal temperature, which should reach a safe 165°F.
- Thickness matters when preparing chicken thighs, as uneven cuts can impact overall cooking results.
- Boneless chicken thighs provide consistent texture and easier eating experience compared to bone-in options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 387 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 110 mg