Spicy Lemon Pepper Chicken Thighs
Directions
- 1Trim excess fat from chicken thighs.
- 2Trim excess fat from chicken thighs.
- 3Trim excess fat from chicken thighs.
- 4Add chicken to a mixing bowl.
- 5Add chicken to a mixing bowl.
- 6Add chicken to a mixing bowl.
- 7Add oil and spices (onion powder, garlic powder, smoked paprika, lemon pepper seasoning, cayenne pepper) to the bowl and mix well.
- 8Add oil and spices (onion powder, garlic powder, smoked paprika, lemon pepper seasoning, cayenne pepper) to the bowl and mix well.
- 9Add oil and spices (onion powder, garlic powder, smoked paprika, lemon pepper seasoning, cayenne pepper) to the bowl and mix well.
- 10Marinate in the fridge for 2 hours (optional).
- 11Marinate in the fridge for 2 hours (optional).
- 12Marinate in the fridge for 2 hours (optional).
- 13Heat a cast iron skillet over medium-high heat and add olive oil.
- 14Heat a cast iron skillet over medium-high heat and add olive oil.
- 15Heat a cast iron skillet over medium-high heat and add olive oil.
- 16Lay chicken in the hot skillet, skin-side down, and pat to ensure contact with the pan.
- 17Lay chicken in the hot skillet, skin-side down, and pat to ensure contact with the pan.
- 18Lay chicken in the hot skillet, skin-side down, and pat to ensure contact with the pan.
- 19Cover the skillet with a splatter screen and cook for 5-6 minutes per side.
- 20Cover the skillet with a splatter screen and cook for 5-6 minutes per side.
- 21Cover the skillet with a splatter screen and cook for 5-6 minutes per side.
- 22Flip chicken after it has a nice sear and starts to turn white around the edges.
- 23Flip chicken after it has a nice sear and starts to turn white around the edges.
- 24Flip chicken after it has a nice sear and starts to turn white around the edges.
- 25Remove from heat when internal temperature reaches 170-180°F.
- 26Remove from heat when internal temperature reaches 170-180°F.
- 27Remove from heat when internal temperature reaches 170-180°F.
- 28Let the chicken rest for 10 minutes before serving.
- 29Let the chicken rest for 10 minutes before serving.
- 30Let the chicken rest for 10 minutes before serving.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 2 lbs chicken thighs, boneless and skinless
- 2 lbs chicken thighs, boneless and skinless
- 3 tbs neutral oil
- 3 tbs neutral oil
- 3 tbs neutral oil
- 1 tbs onion powder
- 1 tbs onion powder
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs garlic powder
- 1 tbs garlic powder
- 1 tbs smoked paprika
- 1 tbs smoked paprika
- 1 tbs smoked paprika
- 1 tbs lemon pepper seasoning
- 1 tbs lemon pepper seasoning
- 1 tbs lemon pepper seasoning
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- 3 tbs olive oil
- 3 tbs olive oil
- 3 tbs olive oil
Equipment
mixing bowlcast iron skilletknifetongsmeat thermometer