CRISPY SALT AND PEPPER CHICKEN RECIPE RECIPES

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CRISPY SALT-AND-PEPPER GRILLED CHICKEN THIGHS RECIPE ...



Crispy Salt-and-Pepper Grilled Chicken Thighs Recipe ... image

Hands-on 15 min.; Total 9 hours, 40 min.

Provided by MyRecipes

Total Time 9 hours 40 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 4

12 bone-in, skin-on chicken thighs (about 5 lb.), trimmed
Parchment paper
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
  • Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
  • Arrange chicken, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour and 15 minutes or until skin is golden and meat thermometer inserted into thickest portion registers 165°, turning pieces as needed for even cooking. Transfer chicken, skin side down, to lit side of grill. Grill, without grill lid, 4 to 5 minutes or until skin is crispy and grill marks appear. Let stand 5 minutes before serving.

CRISPY SALT AND PEPPER CHICKEN WITH CARAMELIZED FENNEL AND ...



Crispy Salt and Pepper Chicken with Caramelized Fennel and ... image

Kosher Status: Poultry Cooking doesn't have to be difficult or complicated, and it doesn't need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here's one recipe that proves it.

Provided by Jamie Geller

Yield 4 servings

Number Of Ingredients 11

Cooking spray
One 3 1/2-pound chicken, cut into 8 pieces
1/4 cup potato starch
2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices
4 shallots, halved if large
4 garlic cloves, smashed
3 tablespoons olive oil
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley

Steps:

  • 1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
  • 2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.

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