I know white meat chicken is healthier.
That’s why it’s not as yummy.
To me, chicken thighs are the perfect meat – juicy and tender, but still fairly healthy, especially when the fat is trimmed off. I always give chicken thighs a VERY good trim. I just use my knife to take off any large chunks of fat – both on the top and underside of each piece of meat – before I cook it.
Thighs are also easier for a weeknight dinner because they’re smaller cuts of meat than the breast, and take much less time to cook through. I make them at least every couple of weeks.
Here’s what I do:
- Trim the fat from the top and bottom of each thigh, and cut off any stringy veins on the underside (I don’t like to think about it either, but it’s better than eating them)
- Heat a large skillet on the stove top for about a minute on medium high (about a 7 out of 10)
- Add 1 Tbsp olive oil to the pan, and let that heat for about a minute
- Sprinkle salt, pepper, paprika, rosemary, and oregano on the top of each thigh
- Use a fork to place each thigh in the pan, top side down to get a nice sear on those spices
- Let cook for 4-5 minutes, then check for a nice brown color; if you don’t have a nice sear yet, leave them go for another minute, then check again
- Flip over and let cook for another 5 minutes or so, until you get a nice sear on the bottom (If your pan is getting really dry and you feel like the pan is too hot, turn the heat to medium. You can also add a 1/4 cup or so of water.)
- Cut a thigh open at the thickest point to make sure it’s done – it should be at this point because these cook quickly. If you see any shine or pink in the middle, leave on a couple minutes longer (You can also put a lid on the pan to speed cooking.)
- Remember that dark meat looks different from chicken breast – you just don’t want to see any parts that look raw
Pull out of the pan and serve with you favorite side dish – I like to use leftover potatoes, roasted veggies, or 90-second microwaveable rice, plus a green salad.