Seared Chicken Thighs produces a Crispy Skin and can be seasoned with all kinds of different seasonings from the very simple Salt & Pepper Blend to more elaborated seasonings like taco seasoning, Cajun Seasoning, Poultry Seasoning, Seven Spice or other kinds. You can even Brine the Chicken to add more flavor into the meat itself or add butter and Herbs to baste the Chicken after searing or Sauces like Buffalo Sauce, Teriyaki Sauce and others to toss the seared chicken in before searing. Best of all, it’s a quick meal for any day of the week.
Chicken Thighs
Chicken Thighs and/or Legs by themselves or chopped from quarters and deboned. You can also debone the entire Chicken Quarter as one piece.
Chicken Quarter
Chicken Thigh
Boneless Chicken Thighs
Boneless Chicken Thighs
How to debone Chicken Thighs
Remove the Backbone
Remove the Backbone if attached by slicing through on one side where the thighbone meets the backbone as close to the backbone as possible for maximum meat. Bend back to separate the Backbone from the Thigh Bone. Slice in between to separate, staying close to the backbone.
Exposing the bone
Carefully run your knife along the length and to the bone. Scrape the meat away from the bone. Make small slits on each side of the bone, exposing more of the thighbone.
Free up the Thighbone
Insert the knife under the bone, but don’t slice through the other side. Slice against the bone towards the big knuckle to free it from the meat.
Removing the Bone
Scrape all the way around the bone, down to the end of the bone. Grasp it firmly and pull it away from the meat while slicing and scraping the meat.
Clean up
Trim any excess fat or connective tissue from the thigh meat. Inspect the meat for any bone fragments left behind.
Marinated Boneless Chicken Thighs
Chicken can be marinated to add extra flavor into the meat itself, depending on the particular dish you are after.
Poultry Brine
Use the Poultry Brine for searing or deep frying without any breading.
Fried Chicken Marinade
Use the Fried Chicken Marinade for Deep Frying with Breading.
Grilled Chicken Marinade
Use the Grilled Chicken Marinade for searing. Especially good on a burger or with a Tomato sauce and Mozzarella Cheese melted on top.
Seared Chicken Thighs Seasoning
Season the Chicken practically with anything, depending on the type of chicken dish you’re after. The two main ones used in this post were a Salt & Pepper blend by itself or with Seven Spice. You can also add Paprika, Onion & Garlic Powder to the Salt & Pepper and use that to season the Chicken.
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Seven Spice Chicken
Use a bit of Salt or the Salt & Pepper Blend with Seven Spice to season the Chicken.
Seared Chicken Thighs Fat
Rendered Chicken fat is by far the best to use. In place of, use Lard, Bacon Grease, Ghee or neutral Oils.
How to Sear Boneless Chicken Thighs
Once you have your Chicken deboned, marinated or not and seasoned. Heat a pan up over medium heat and wait for it to get hot. Then add the Fat and wait until it just starts to smoke. Place the Chicken pieces skin side down. Sear for about 5 minutes per side or a bit longer until the desired sear is achieved. An internal temp of 175F/80C or higher. Don’t move the Chicken around, just leave it sear. Use a spatula to flip the Chicken over.
You can’t really over sear dark meat, so don’t stress about the timing. Just sear until the desired Crispness and color is achieved with sufficient fat. Set it aside to rest.
Seared Chicken Thighs Ideas
Seared Salt & Pepper Thighs
This is a Boneless Chicken Thigh and Leg seasoned with Salt & Pepper and served with Mashed Sweet Potatoes and Vegetables.
Grilled Chicken Thigh Burger
This is a Boneless Chicken Thigh marinated in the Grilled Chicken Marinate and seared about 5 minutes per side over medium heat. Eat this as is with sides, or place on a Buttered & Toasted Burger Bun.
Seven Spice Chicken and Rice
This is a Boneless Chicken Thigh & Leg seasoned with Salt & Pepper with Seven Spice. Served with Yellow Cumin Rice, Lettuce, Tomatoes, Onions and Halal White Sauce.
JFC Thigh Burger
This is the JFC Crunch Burger, with Thigh Meat in the Fried Chicken Marinade and Breaded with JFC ~ Frickin Good Chicken Breading before being deep fried.
Equipment
- 1 Skillet
Ingredients
- 4 Boneless Chicken Thighs, Legs or Quarters
- 1/4 C Fat
- Salt & Pepper to taste - or other seasonings of choice
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Prepare the Chicken and season. Heat a pan up over medium heat and wait for it to get hot. Add the fat and wait until it just starts to smoke.
- Place the Chicken in, skin side down, and sear each side for 5 minutes or a bit longer until the desired sear is achieved. An internal temp of 175F/80C or higher.
- Remove and let rest before serving, or slice into thin strips and plate.