Description
Make a platter of these pan charred chicken thighs and use them for quick easy meals like rice bowls, salads and chicken sandwiches.
Ingredients
Scale
- 10 boneless, skinless chicken thighs (3.25 pounds)
- 2 1/2 tablespoons granulated garlic
- 1 1/2 tablespoons onion powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 1/4 teaspoons salt
- Neutral oil (vegetable or canola)
NOTE: Prep and cook time does not include the overnight marinade
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Instructions
- Trim the fat from the chicken thighs. I usually start with any obvious flaps of fat around the edges and then trim out the fat underneath as well. If you have time, watching my how to trim the fat from chicken thighs tutorial could be very helpful for you. When finished trimming, set chicken aside on a plate, sheet pan or large bowl.
- Make the rub. Add the granulated garlic, onion powder, ground cumin, ground coriander and salt to a medium bowl and whisk together.
- Put half the chicken thighs in a large bowl and sprinkle some of the dry rub. Add remaining chicken thighs to bowl and then rest of the dry rub over all the chicken. Drizzle a little neutral oil over everything (maybe a couple of teaspoons here). Now toss and mix the chicken so the rub is covering all the pieces. Massage the chicken and turn pieces over to make sure all the chicken in coated. Put in the refrigerator overnight. You can keep in the same bowl and cover with plastic wrap or transfer chicken to a slider bag.
- Take the chicken out of the fridge and let sit on counter for 20-30 minutes before cooking.
- Heat your pans on medium-to-high heat (two large Teflon pans or cast iron skillets – you will get a better char with a skillet). I like to heat the skillets on their own first for a minute two, then add oil and let it get real hot. You need a high smoke point oil for this like vegetable or canola. Olive oil will not work for this. If you're using Teflon pans, give the chicken an extra minute on the first side to get that char.
- Add the chicken thighs to the pans and don’t touch them. Let them cook for 4-5 minutes. You will start to see the edges crisping up and the chicken should be charred. The rub is going to give us a nice crust on the chicken too. You can lift a piece to see how the char looks. It you want it a little more charred, leave it another minute.
- After the 4-5 minute mark, turn the chicken thighs and cook another 3-4 minutes on the other side.
- Remove from pan and place on a paper towel lined plate or sheet pan to absorb some of that oil. Then transfer to a serving plate.
- You can use this chicken for anything you want now. I made rice bowls, salads and sandwiches. See photos and descriptions in blog post.
