Yep, yep, yep 👍. I would only add, from a lazy singles POV... 1/4 teaspoon salt per piece of thigh for the pre-brining , but with an equal amount of plain sugar.. The temperature is spot on.👌 (Fibrous collagen needs time to melt into the meat). season however you like , however I always finish on the stove, by just covering the pan and lowering the heat a bit... (Time depending on quantity, but when juices start flowing, just turn off the heat and wait till cool enough to munch. 😋
Pro tip: In a small bowl, before touching the chicken, combine the seasons and spices together and mix well. This helps season the chicken evenly and helps prevent cross contamination of the season and spice containers. There is no need to clean the containers afterwards. I would have also used some precooked or left over rice and added it to the bottom of the cast iron pan after the chicken cooked. Microwave the rice, add it to the bottom of the cast iron pan, and it will act like a sponge, absorb the pan juices. Like magic, there is a classic side dish.
Making this for a couple of my mom's friends. They're not picky, but they're big grapes so fingers crossed the gossip they spread about me is good lol jks
Those extra seasonings outside of salt on the skin, can burn during cooking. Also, if you place it in a cold cast iron skillet without oil, skin down, and let it rise to temperature it will render its own fat and crisp up without using oil. You can flip it and let the meaty side cook in that same oil til done and avoid transferring it to the oven altogether.
Instead of soaking the chicken thigh and removing its natural flavor, you should instead salt the thigh and leave in the fridge for a few hours to let the flavor set in without all the water.
Just 1 recommendation, wash your hands after touching that chicken and patting it dry. It will keep everything you touched afterwards from possible contamination.
I like to debone the thighs, put them between paper towels for about an hour, then season and in the pan in they go. Never felt the need to use the oven - they are not that thick... Get that skin nice and golden and then flip them on the other side for a few. Done.
Leave it skin side face down for 12/13 minutes and don't touch it. Move them around the pan but do not change sides! Then stick it in the oven for 13 minutes again skin side down. Then flip it and cook until done The time and heat allows the fat to render and I promise you you'll be amazed.
This was really good! I used my air fryer instead of the oven and brushed the juices back over it before putting it in to fry. Then I used the scrapings and an onion and some chicken stock to make a gravy for it too. The skin was very crispy. This is my first time having thighs and this is so good! Thanks for the recipe. 😋
