These Stove Top Chicken Thighs are incredibly easy to make and are perfect for those times when you're short on time. They always turn out perfect, with a balanced flavor of both savory and slightly sweet, and the meat is juicy and delicious. This dish is ready in under 45 mins.
1 Sheet of foil paper used to line the baking sheet for easy clean up
1 Baking sheet used to place the chicken on to season
1 measuring cup to measure the ingredients to make the sauce
1 Chopping board to minced garlic and for the garnish
1 Tongs to flip the chicken
1 Medium-sized spoon to baste the chicken
Ingredients
2.5lbs chicken thighs(bone-in chicken thighs although you can opt for boneless skinless)
½tablespoon kosher salt
½tablespoon garlic powder
½tablespoononion powder
½tablespoondried parsley
2teaspoonred pepper flakes(optional)
2teaspoonblack pepper
3tablespoonall-purpose flour
2clovesfresh garlic(minced)
green onion(sprinkle sliced green onion or chopped cilantro for garnish)
Coco Aminos Sauce
⅔cupcoco aminos(an alternative to soy sauce)
⅓cuprice wine vinegar( or white wine vinegar)
2teaspoonsambal Oelek( or sriracha - optional - feel free to add more if you'd like)
Instructions
Using a measuring cup, measure out ingredients to make the coco aminos sauce. Set aside.
Minced the garlic and slice up green onion or chop cilantro for the garnish. Set aside. Also, slice the lime in half. Set aside.
Prepare a baking sheet and line it first with a sheet of foil for easy clean up. Then, layer with paper towels. Use kitchen sheers to trim away any excess skin and some of the visible fat from the thighs and discard. Rinse the chicken thighs under cold water and place them on the prepared baking sheet. Then, take a few more paper towels and blot the top of the thighs to absorb any moisture.
Use kitchen shears to cut each chicken thigh length-wise alongside the bone. Sprinkle the seasoning on both sides of the thighs and massage the seasoning into the meat making sure the thighs are evenly coated. Dredge the skin side in the all-purpose flour and gently shake to remove any excess flour.
Place a skillet over medium-high heat. When hot, add the oil then the chicken SKIN SIDE DOWN and pan fry for 5 minutes or until the skin forms a crispy outer coating. Flip and pan fry the other side for 3 to 5 minutes. Remove the chicken from the skillet and place on a clean plate. Remove some of the oil from the skillet, KEEPING ONLY ABOUT 2 TABLESPOONS.
Lower the heat just a little and add your minced garlic and quickly saute for about 10 seconds making sure it doesn't burn. Pour in the coco aminos mixture and gently stir. Add the chicken thighs back to the skillet. Turn the heat up to medium. Allow the coco aminos mixture to come to a gently boil.
Turn it down to simmer and allows the mixture to reduce and thicken to create a sauce. Meanwhile, baste the chicken with the sauce REPEATEDLY, so the thighs turn a deep caramelized color. Let it simmer for 30 minutes.
At the 30 minute mark, squeeze the juice of a fresh lime over the thighs and garnish. Serve over steamed rice and enjoy.
Notes
Make sure the chicken thighs are completely dry before pan frying them. To do this, pat them dry thoroughly with paper towels.
Trim off the excess skin and some of the fat that runs throughout the chicken thigh (This is my way of cleaning the thighs up and making it so that they all fit into the skillet without the skin overlapping).
When pan frying the chicken thighs RESIST the urge to flip them over too early. Allow them to pan fry for at least 5 minutes.
The moment the mixture begins to boil, lower the heat and allow the sauce to reduce and thicken as it simmers.
It's important to baste your chicken throughout the process, so it's packed with flavor from the sauce and turns the thighs to a deep caramelized color.
Feel free to opt for boneless skinless chicken thighs if you like.