Meat Archives - Pamela Salzman

Easy Extra Crispy Chicken Thighs Recipe

Crispy chicken things on white plate with herbs

These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

extra crispy chicken thighs on a plate with herb salad

Why You’ll Love These Crispy Chicken Thighs

This chicken thigh recipe is one of those easy dinners you’ll make again and again. Once you master how to make crispy chicken thighs, you can serve them with a lot of different sauces, condiments, or relishes. After they are done you can drizzle them with a vinaigrette, buffalo sauce, prepared salsa, salsa verde, etc.

You can make as many chicken thighs as will fit in your skillet WITHOUT CROWDING. CROWDING prevents browning and crispy skin.

You can dress these up with the herb salad listed below, my new favorite! You can also serve these with my Ginger-Lime Spritzer and my Flourless Chocolate Brownie Cookies for an all-around satisfying meal.

Ingredient Notes

Crispy Chicken Thighs

skin-on bone-in chicken thighs: The star of the show! Cook as many as will fit in a single layer in your skillet.

sea salt: You can also use kosher salt if you prefer.

freshly ground black pepper

Herb Salad

fresh herbs: Mint, parsley, dill, basil, cilantro, oregano, and/or chives.

lemon juice: Fresh (preferred) or bottled.

unrefined extra virgin olive oil

red Fresno chili: These peppers are considered a mild-hot so omit them from this salad if you aren’t a fan of spicy.

Shallot: You can use a red onion if you prefer.

sea salt and black pepper to taste

For exact ingredient amounts, see the full recipe card below.

How to Make Crispy Chicken Thighs

Step 1: Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook the chicken thighs, pat dry again with a paper towel and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Place chicken thighs in a cold stainless steel pan or cast-iron pan (or another large skillet), skin-side down.

Step 2: Turn the heat to medium heat and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown. You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

Step 3: Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in your oven at 375 degrees F for 15 minutes or until the meat reaches an internal temperature of 165 degrees.

Step 4: In the meantime, toss the herbs, shallot, and chili pepper with half of the lemon juice and all of the olive oil in a small bowl. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Expert Tips

If you enjoy extra crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking.
You can bake these chicken thighs in an air fryer if you prefer.
Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the meat thermometer into the thickest part of the thigh for the most accurate reading.

What to Serve with Crispy Chicken Thighs

Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe.

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days.

Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer (for 5-10 minutes) or the oven.

You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer.

Recipe FAQs

Can I add other spices to this recipe?

You can add whatever spices you like to make this recipe perfect for you and your family!

Can I cook these chicken thighs in an air fryer?

Yes! If using an air fryer preheat it to 375 degrees F and cook for about 18 minutes.

Do I need to remove the chicken skin before cooking?

Do not remove the skin before cooking. The skin adds flavor and helps keep the meat moist. This is also what makes them super crispy!

Why do I need to pat the chicken dry before cooking?

Patting the chicken thighs before cooking makes the chicken crispier.

How can I prevent my chicken thighs from being dry?

Chicken thighs are a dark meat, which is difficult to overcook. Cooking these until they reach an internal temperature of 165 will result in delicious, juicy, and moist chicken thighs.

Can I use boneless skinless chicken thighs instead of skin-on-bone-in chicken thighs?

You can, however, the bone-in skin-on chicken thighs tend to be juicier and more flavorful- not to mention crispier!

More Chicken Recipes

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Easy Extra Crispy Chicken Thighs Recipe

Pamela

Print Recipe Pin Recipe

Prep Time 40

Cook Time 50

Total Time 1 30

Course Main Course

Cuisine American

Ingredients

Bone-in skin-on chicken thighs cook as many as will fit it one layer in your skillet
Sea salt figure ¾ teaspoon per pound of chicken
Freshly ground black pepper to taste
2-3 cups of fresh herbs leaves and tender stems: mint, parsley, dill, basil, cilantro, oregano, and/or chives
Juice of 1 lemon
2-3 Tablespoons unrefined olive oil just eyeball it
Red fresno chili sliced thinly (use as much or as little as you like)
1 medium shallot very thinly sliced
Sea salt and black pepper to taste

Instructions

Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook them, pat dry again and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Add them to a cold cast iron skillet, skin side down.
Turn the heat to medium and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown. You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.
Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in a 375 degree F oven for 15 minutes or until the meat reaches 165 degrees.
In the meantime, toss the herbs, shallot and chili pepper with half of the lemon juice and all of the olive oil. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Notes

If you enjoy crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking.
You can bake these chicken thighs in an air fryer if you prefer.
Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the thermometer into the thickest part of the thigh for the most accurate reading.
Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe.
Store leftover chicken thighs in an airtight container in the refrigerator for 3 - 4 days.
Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer or the oven.
You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer.

Tried this recipe?Let us know how it was!

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Easy Skillet Tamale Pie Recipe (Gluten-Free Option)

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

What is Tamale Pie?

Tamale pie casserole is a comforting casserole dish that features all the flavors of traditional tamales in pie form. It has a savory filling made from seasoned ground beef, chicken, or pork, combined with onions, garlic, seasonings, broth, and tomato or enchilada sauce. It’s then topped with a cornbread or masa (corn dough) batter and baked until the topping is golden and firm, creating a layered dish with a soft, flavorful base and a slightly crunchy, cornbread-like top.

This easy recipe is a great way to enjoy tamale flavors without the hard work of wrapping tamales in corn husks.

Why You’ll Love This Easy Tamale Pie Recipe

This dish is kind of like a tamale – but without all the work – and a chili-enchilada mash-up! This Tamale Pie Recipe is the perfect dish to serve for Halloween night, for game days, or for a crowd on any night.

It is so flexible too (see the notes on the bottom to make it vegan) and so easy. It reheats well and freezes well too. Just serve with a salad or a non-starchy vegetable and you have a complete meal!

For more, try these Mexican-inspired recipes: Mexican Lasagna Recipe, Make Black Beans from Scratch, Mexican Cobb Salad, or Restaurant Style Spanish Rice.

Ingredient Notes

Base

extra-virgin olive oil

meat of choice: You can do ground chicken, lean ground beef, ground turkey, or ground pork.

sea salt

freshly ground black pepper

yellow onion or red onion

poblano pepper

jalapeño

garlic cloves

chili powder

ground cumin

small can of red enchilada sauce

chicken stock or vegetable stock

cooked beans of choice (black beans, pinto beans, etc.)

and/or fresh corn or frozen corn kernels

Cornbread Topping

masa harina

all-purpose flour: Or a good gluten-free flour blend, like King Arthur or Bob’s Red Mill.

aluminum-free baking powder

sea salt

freshly ground black pepper

large egg + egg white

whole milk or plain, unsweetened soy milk

chicken broth or vegetable stock

shredded cheddar cheese: You could also do Monterey Jack or another favorite shredded cheese.

sliced pickled or regular jalapeños
Optional: Hot sauce and sour cream or plain Greek yogurt, for serving

Step-by-Step Instructions

Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast iron skillet (or another large skillet that is oven-safe), heat the olive oil until it simmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through- about 5 minutes.
Add the onions, poblanos, jalapeños, garlic, and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through- 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
Meanwhile, prepare the cornbread mixture: In a large bowl, whisk the masa harina with the flour, baking powder, salt, and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
Dollop the cornbread batter over the chili meat mixture and gently spread it into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen and lightly golden brown, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 6 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

Serving & Storage Tips

You can serve this delicious tamale pie recipe with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

More Easy Casserole Recipes

Tamale Pie Recipe

Base

2 Tablespoons unrefined extra-virgin olive oil
1 1/2 pounds ground meat of choice (chicken, turkey, or pork)
1 teaspoon sea salt
Freshly ground black pepper
1 medium yellow or red onion (finely chopped)
1 poblano pepper (stemmed, seeded and chopped)
1 jalapeño (stemmed, seeded and minced)
3 garlic cloves (minced)
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 10-ounce can red enchilada sauce
1 cup chicken stock or vegetable stock
1 cup cooked beans of choice and/or fresh or frozen corn kernels

Cornbread Topping

Heaping ¾ cup masa harina
1/2 cup all-purpose flour or a good GF flour blend (like King Arthur or Bob’s Red Mill)
1 Tablespoon aluminum-free baking powder
3/4 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large egg + 1 egg white
½ cup whole milk or plain (unsweetened soy milk)
½ cup chicken or vegetable stock
½ cup shredded cheddar (divided or vegan cheese or omit)
½ cup sliced pickled or regular jalapeños
Optional: Hot sauce and sour cream or plain Greek yogurt (for serving)

Prepare the chili: Preheat the oven to 425 F degrees. In a 12-inch cast-iron skillet, heat the olive oil until it shimmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through, about 5 minutes.
Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
Dollop the cornbread batter over the chili and gently spread into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 4 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

Serving & Storage Tips

You can serve this delicious tamale pie with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

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Easy Salmoriglio Sauce Recipe (with Grilled Seafood)

This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats.

What is Salmoriglio?

Salmoriglio is a traditional Italian sauce originating from Southern Italy, specifically Sicily and Calabria. It is typically used as a marinade and is a versatile condiment for grilled meat, fish, and seafood.

The sauce is made with simple, fresh ingredients, including olive oil, lemon juice, garlic, herbs like fresh oregano or parsley, and salt and pepper. Today we’re using dried oregano in our version of the seasoning mixture.

The ingredients are mixed together to form a smooth, vibrant sauce. Then it’s brushed onto the seafood or fish fillets during grilling, with additional sauce served on the side. It’s fresh, tangy and delicious!

What Makes This Recipe Great

When it comes to seafood, I believe simple is best. And I also love a sauce that can go with different types of seafood or even other animal proteins and plant proteins too (think chicken salmoriglio, tofu, and more!).

Salmoriglio (pronounced sal-mor-EE-yo) sauce is flavorful, easy, and fresh. Like many “classic” Italian dishes and recipes, there are variations on this and I always encourage you to use what you’ve got or make adjustments based on your preferences.

I like this sauce with shrimp and different kinds of fish like swordfish (I know – very high in mercury and I eat it once a year), halibut, calamari steaks, or branzino. Reach out to me if you select a protein and you don’t know the cooking time.

Ingredient Notes

garlic cloves

fresh lemon juice: Plus wedges for serving

dried oregano, preferably Sicilian

crushed red pepper

unrefined cold-pressed extra virgin olive oil

sea salt or kosher salt and black pepper

optional: Finely chopped fresh herbs like parsley, thyme, or mint

wild shrimp or thick fish filets

Step-by-Step Instructions

Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with a little salt and pepper.
Skewer shrimp if grilling.
Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper. Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving dish, top with salmoriglio sauce, and serve with lemon wedges, if desired.

Expert Tips

You can also add chopped capers to the sauce if you like.
Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.

Serving & Storage Tips

Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal.

If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly.

More Italian Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

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