BEST BAKED CHICKEN THIGHS | easy recipe

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 hello my friends it's danny and today iam sharing

boneless skinless chicken thigh recipes 
two different ways
now the base and the prep for each of
these recipes is exactly the same
but i'm just going to use a different
cooking technique for each of them so
the first one i'm going to bake in the
oven and the second one
we're going to pan sear in a pan on top
of the stove
now i love using boneless skinless
chicken thighs for easy weeknight meals
because
they cook quickly they require very
little effort they have
lots of flavor and they're super family
friendly so they are exactly the type of
recipe i enjoy making
and if these are the type of recipes
that you're looking for as well make
sure to like this video
and subscribe so i can make sure that
i'm getting you the exact
type of meals that you're looking for so
to get started i have two pounds of
organic boneless
skinless chicken thighs which is about
eight thighs
now whenever you're working with any
type of chicken you want to make sure to
get it out of the fridge about 20
minutes
before it gets into the pan or into the
oven this is going to help to take the
chill off the chicken and ensure that
the chicken cooks evenly now whenever
i'm working with chicken thighs i always
look them over for any
big pieces of excess fat on the chicken
and then using a sharp knife i just trim
them
off i don't bother with any of the
really little bits or any places that
are hard to get to
i just kind of get off what's easy and
remember whenever you're working with
any type of raw meat
you want to use plastic cutting boards
in place of wood and be sure to wash
your hands often
now from here i'm ready to add some
flavor and you can travel a lot of
different rows here
you can keep it super simple do some
salt pepper and garlic powder
that combination will never let you down
you can buy any of your favorite spice
rubs from the grocery store and use
those
or you can do what i'm doing and whip up
your own this is a classic
spice mix that happens to be delicious
on chicken so i'm just gonna combine
two teaspoons of garlic powder two
teaspoons
onion powder two teaspoons italian
seasoning
one teaspoon of cumin or paprika both
have a nice
smoky flavor so you can do whichever one
you have on hand
one teaspoon of kosher salt and a half a
teaspoon of black
pepper gently toss that all together and
then
you have two choices the first choice is
take your chicken thighs
put them into a bowl drizzle them with a
little bit of avocado oil or olive oil
and then sprinkle the seasoning right
over the top and using your hands
gently massage the oil and the spices
right into the chicken
making sure to coat it on all sides the
second option
is to lay the chicken out on a cutting
board drizzle a little oil right over
the top of each thigh
and then sprinkle the seasoning on one
side
gently rub that in with your fingers
flip it over
and repeat so we've got our chicken
prepped seasoned and ready
to go and the first technique we're
going to do is the oven baked
chicken thighs so i've got a small
rimmed baking sheet
that i've lined with a little bit of
parchment paper that's just going to
help for easy cleanup
and my oven is preheating at 425 degrees
fahrenheit
i'm going to transfer the chicken onto
the baking sheet
and when i bake the chicken in the oven
i like to leave the thighs
folded up on them the way they come in
the package
so they're a little bit thicker this is
going to make sure that they stay nice
and juicy while they're baking
pop those into the oven for 20 minutes
or until they've reached an
internal temperature of 165 degrees
fahrenheit
and your chicken is ready to go you're
going to see that it has a nice
little bit of color over the top from
the spices once it comes out of the oven
i just like to let it sit out for about
five minutes to let all of those juices
redistribute and then you can cut into
the chicken
so simple so juicy and so delicious
this is a really easy hands-off way to
make a juicy
boneless skinless chicken thigh baked
right in the oven and as you can see it
comes together so quickly
now the second cooking technique is to
pan sear the chicken
right on the stove top this is just as
easy as the first technique
but i find you get a little bit more of
a crusty edge when you cook it this way
so i personally love to do this in my
cast iron skillet
i've got my skillet heating over a
medium-high heat if you don't have a
cast iron skillet
you could also do this in a non-stick
skillet but personally
i find that the cast iron skillet gets
the best crispy edge on the chicken
and i personally if you're looking for
some kitchen essentials i think every
kitchen
should have a cast iron skillet it's
super affordable and it will last you
a lifetime so i will of course link to
the one i have and that i recommend
down in the description box below now
once that pan is nice and hot i'm going
to get about a tablespoon of avocado oil
in the pan
you're going to see as that heats up
it's going to get really shimmery and
shiny
i'm just going to make sure it's coated
all over the bottom of the pan
and then i'm ready to get the chicken in
the pan now you're going to notice
as i put the chicken top side down in
the pan
i like to keep the thighs open when i'm
cooking them
on the stove top i just find that they
cook better this way
and they stay nice and juicy because
they don't get overcooked
then once all the chicken is in the pan
i just top it with my splatter guard
this just helps to keep the stove nice
and clean i will
also link to this handy dandy tool down
in the description box below if you want
to check it out
and i set my timer for four minutes now
very important
do not touch the chicken while it is
cooking on the first side let it go the
full four minutes because
this is how you're going to get that
nice little crispy edge on the outside
of the chicken
which is especially nice since there's
no skin on this chicken so just don't
touch the chicken let it go for the four
minutes
after the four minutes is up flip the
chicken to the other side
set your timer for another three to four
minutes or again until the internal
temperature of the chicken
has reached 165 degrees and your
chicken will be ready to roll once it's
done i just remove it from the pan
you want to let it sit for five minutes
or so let all of those juices
redistribute
and then you can see that the second
technique requires a little bit more
hands-on
effort but is certainly still a very
simple recipe to make
and is perfect for busy weeknights if
you are looking for side dishes to serve
with this chicken
i love serving this with my garlic
mashed potatoes
i love it with my brussels sprout recipe
i have a couple i will link below
and it is also absolutely delicious with
my favorite kale salad
i'm so excited for you to give this
recipe a try and when you do
make sure to snap a picture and tag me
on instagram and on facebook
so i can see all the clean and
deliciousness you're whipping up in your
very own kitchens
thank you so much for watching i'm danny
spees and i will see you
back here next time with some more clean
and deliciousness
cheers three two one
let me see here right here it's like a
looks like there's a hair coming from
behind you i know i always notice when i
wear these navy
shirts somehow i always have hairs on me
i think we're good though
okay i'm trying to take selfies to use
for instagram someone said to me what is
wrong with your face
you okay ready
you

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