Crispy Chicken Thighs
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Crispy-skin chicken thighs cooked low and slow, then finished in the oven. Served with Peruvian Green Sauce for a flavorful meal.
Ingredients
- 8 organic boneless skin-on chicken thighs fat trimmed
- 2 tsp pink Himalayan salt
- freshly cracked black pepper
- 1/2 tsp ground cumin
- 1 tbsp avocado oil
- 3 sprig fresh thyme
- 3 clove garlic peeled
- 2 tbsp dry white wine
- 1 cup chicken broth or bone broth
- Peruvian Green Sauce
- 4 (10-ounce) skin-on bone-in chicken breasts
- 1 tbsp sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground allspice
- 1 tbsp avocado oil
- 3 sprig fresh thyme
- 1/2 tsp arrowroot starch
- 1 tbsp cassava flour
- 1/2 cup canned coconut milk
- 1/2 cup chicken broth
- 1 lime juiced
- Cashew and Chile de árbol Salsa Macha
Nutrition (per serving, estimated)
Estimated based off 13 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 233 mg
- Iron: 5.36 mg
- Magnesium: 119 mg
- Phosphorus: 862 mg
- Potassium: 1417 mg
- Zinc: 6.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp pink Himalayan salt
- freshly cracked black pepper
- 1/2 tsp ground cumin
- 1 tbsp avocado oil
- 3 sprig fresh thyme
- 2 tbsp dry white wine
- 1 cup chicken broth or bone broth
- Peruvian Green Sauce
- 4 (10-ounce) skin-on bone-in chicken breasts
- 1 tbsp sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground allspice
- 1 tbsp avocado oil
- 3 sprig fresh thyme
- 1/2 tsp arrowroot starch
- 1 tbsp cassava flour
- 1/2 cup canned coconut milk
- 1/2 cup chicken broth
- Cashew and Chile de árbol Salsa Macha
Prepare
- 8 organic boneless skin-on chicken thighs, fat trimmed
- Peel 3 clove garlic
- Juice 1 lime
Let's Cook
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Step 1.
Season the chicken thighs on both sides with 2 teaspoons pink Himalayan salt and freshly cracked black pepper. Season the flesh side only with ½ teaspoon ground cumin.
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Step 2.
Heat a large cast-iron skillet over medium heat. Add 1 tablespoon avocado oil. Place the chicken thighs in the pan, skin side down, pressing gently against the flesh to ensure an even sear. Turn the heat down to medium-low. Do not move the chicken thighs for about 20 minutes, until the skin is golden and crispy and the thighs are almost cooked through.
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Step 3.
Flip each thigh over only once. Add 3 sprigs fresh thyme and 3 peeled garlic cloves to the pan between the chicken pieces. Cook for 2 minutes.
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Step 4.
Preheat the oven to 375°F. Carefully deglaze the pan with 2 tablespoons dry white wine, followed by 1 cup chicken broth, pouring the liquid at the very edge of the skillet to avoid wetting the crispy skin. Cook the chicken thighs on the flesh side for 5 minutes more.
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Step 5.
Transfer the skillet to the preheated oven and cook for 10 minutes more, until the juice has almost evaporated and the skin has deepened in color. Remove the skillet from the oven and let the thighs rest in the pan for at least 5 minutes before serving.
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Step 6.
Serve the chicken thighs with a spoonful of Peruvian Green Sauce smeared on the plate, placing the thighs on top to avoid disturbing the crispy skin.