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Deboned Crispy Skin Chicken Thighs
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Deboned Crispy Skin Chicken Thighs

30 minServes 4Nutri-Score B€€
from @thatdudecancook8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in skin-on chicken thighs (bones removed, skin left on)Meat4 pieces
  • saltSpices6 g
  • vindaloo curry powderSpices8 g
  • oilPantry15 ml

per serving

Nutrition

232kcal

Carbs
1 g
Proteins
22 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs

step by step

Method

  1. Debone the chicken thighs

    • Slice along the bone of each thigh with a small knife.
    • Slip the knife under the bone and lift it out, scraping the meat down as you go.
    • Cut the bone free and keep it for roasting and making chicken stock.
    Step 1

  2. Season the thighs

    • Sprinkle salt over the flesh side of the thighs.
    • Dust generously with vindaloo curry powder and pat it in.
    • Repeat on the skin side.
    Step 2

  3. Sear skin side down

    • Heat a pan over medium heat with a touch of oil.
    • Lay the thighs in skin side down and press them with a little weight on top.
    • Monitor the heat and cook until about 90% done through the skin side.
    Step 3

  4. Flip and finish

    • Flip the thighs and give them a short blast of heat on the other side to finish.
    • Serve once the skin is crispy and the meat is juicy.
    Step 4
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