Crispy Chicken Thighs With Cucumber Yogurt

Ingredients

• 1.5 lb bone-in, skin-on chicken thighs
• 1.5 tsp fine sea or table salt (Plus more as needed; 1 teaspoon is used to season the chicken, with the remainder for the pickle and yogurt mixture.)
• 1 tsp freshly ground black pepper (Plus more as needed; used to season the chicken.)
• 0.5 cup shallot or red onion (Thinly sliced.)
• 1 lime lime juice (Juice of 1 lime.)
• sugar (A pinch, optional.)
• 0.5 cup chicken stock or water (Warm before adding to the skillet.)
• 2 Persian cucumber (Alternatively, use 1 regular cucumber, peeled, halved lengthwise, and seeded. Grate half and dice the remaining half.)
• 1 cup plain Greek yogurt (Preferably full fat.)
• 1 tbsp mint, dill or basil (Minced, plus more for garnish.)
• crushed red pepper or chile crisp (For serving, if desired.)

Steps

1. 1

   Position a rack in the bottom third of the oven and heat the oven to 350°F.

2. 2

   Pat the chicken thighs dry with a paper towel.

3. 3

   Season both sides of the chicken thighs with 1 teaspoon of the salt and 1 teaspoon of the pepper.

4. 4

   Place the thighs skin-side down in a large cold skillet, preferably cast iron. Set the skillet over medium heat and cook the thighs without moving them for 5 minutes.

5. 5

   After 5 minutes, weigh the chicken down with another skillet or a plate. For extra weight, place canned goods such as tomatoes on top of the second skillet or plate.

6. 6

   Continue cooking until the skin is golden brown, 12 to 15 minutes. If you nudge a thigh, the skin should begin to release from the pan; if it will not budge at all, cook for another 1 to 2 minutes.

7. 7

   While the chicken cooks, make the quick pickle. In a small bowl, combine the sliced shallot, lime juice, and a pinch each of salt and optional sugar. Let the mixture rest while the chicken cooks.

8. 8

   Warm the chicken stock in a pot on the stove or in the microwave.

9. 9

   When the thighs are golden brown and beginning to release from the pan, use a metal spatula to flip them. Work confidently and aim to keep the skin intact.

10. 10

    Pour enough warm stock into the skillet to reach about one-third of the way up the sides of the thighs.

11. 11

    Transfer the skillet to the oven and roast until the chicken is cooked through and tender, 20 to 30 minutes.

12. 12

    Meanwhile, use the coarse holes of a box grater to grate 1 Persian cucumber, or ½ regular cucumber, onto a clean kitchen towel.

13. 13

    Dice the remaining cucumber and add it to the bowl with the shallots.

14. 14

    Use the towel to wring out the excess moisture from the grated cucumber.

15. 15

    Transfer the grated cucumber to a small bowl. Stir in the yogurt, minced herbs, and salt to taste.

16. 16

    To serve, smear a couple of tablespoons of the yogurt mixture onto each plate and place a chicken thigh on top.

17. 17

    Garnish with extra herbs, the pickled shallot and cucumber mixture, and crushed red pepper or chile crisp if desired.

Notes

The source provides no specific internal temperature for doneness. The chicken is ready when cooked through and tender. The recipe description emphasizes starting in a cold skillet and weighting the thighs so the skin maintains maximum contact with the pan.

Nutrition per serving

• main
• chicken
• skillet
• oven-roasted
• crispy skin
• Greek yogurt
• cucumber
• high-protein