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Marry Me Salmon - Final Dish

Bobby Flay’s Chicken Thighs Recipe In 4 Simple Steps

Unlock the secret to perfectly crispy, juicy chicken thighs with this celebrity chef-approved method. Learn Bobby Flay’s simple 4-step technique featuring a dry brine and garlic-herb paste for restaurant-quality results at home.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the Chicken & Dry Brine:

  • 8 bone-in, skin-on chicken thighs (about 3-3.5 lbs)
  • 1 ½ tablespoons kosher salt (Diamond Crystal preferred)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil or canola oil

For the Garlic-Herb Paste:

 

  • 6-8 cloves garlic, minced or grated
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • Zest of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon red pepper flakes (optional)

Instructions

 

  1. Dry Brine the Chicken: Pat chicken thighs completely dry with paper towels. Season all over with salt and pepper. Place on a wire rack set over a baking sheet, skin-side up. Refrigerate uncovered for at least 1 hour (or up to 24 hours).
  2. Make the Herb Paste: While chicken brines, combine minced garlic, rosemary, thyme, lemon zest, olive oil, and red pepper flakes (if using) in a small bowl. Mix into a coarse paste.
  3. Sear for Crispy Skin: Remove chicken from fridge 30 minutes before cooking. Preheat oven to 400°F (200°C). Heat avocado oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down in hot oil. Sear without moving for 8-10 minutes until golden brown and crispy. Flip and sear other side for 3-4 minutes.
  4. Roast & Finish: Remove skillet from heat. Slather the herb paste generously over the skin side of each thigh. Transfer skillet to oven and roast for 20-25 minutes, until internal temperature reaches 175-180°F. Let rest 10 minutes before serving.

Notes

 

  • Dry Brine is Key: Don’t skip this step! It seasons the meat throughout and creates incredibly crispy skin.
  • Use a Thermometer: For perfect doneness, use an instant-read thermometer. Thighs are best at 175-180°F, not 165°F.
  • No Oven-Safe Skillet? Sear chicken in any skillet, then transfer to a parchment-lined baking sheet before adding paste and roasting.
  • Herb Substitutes: If fresh herbs aren’t available, use 2 teaspoons each of dried rosemary and thyme.

Find it online: https://juicymeatrecipes.com/bobby-flays-chicken-thighs-recipe/