Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Grill Pan Chicken Thighs
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 398
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 156 mg
- Sodium
- 543 mg
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife—use a sharp one!
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 398
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 156 mg
- Sodium
- 543 mg
Ingredients
Directions
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
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