Description
A flavorful and tender grilled chicken dish featuring juicy chicken thighs seasoned with herbs and spices, perfect for any occasion.
Ingredients
Scale
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon butter
- 1 small shallot (finely minced)
- 3 cloves garlic (minced)
- 0.5 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 0.25 teaspoon crushed red pepper flakes
- 0.33 cup heavy cream
- Fresh parsley (chopped for garnish)
Instructions
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub the mixture over all sides of the chicken.
- Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for about 5 minutes until golden brown.
- Flip the chicken and cook for another 8 to 10 minutes until the internal temperature reaches 165°F. Remove from skillet and set aside.
- Melt the butter in the same skillet and sauté the minced shallots and garlic for about one minute until fragrant.
- Stir in chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce heat to low.
- Add heavy cream and simmer for about 5 minutes until the sauce thickens to desired consistency.
- Return the chicken thighs to the skillet, spoon sauce over them, and garnish with chopped parsley. Serve hot.
Notes
Choose bone-in chicken thighs for added juiciness and flavor. Use a meat thermometer to ensure proper cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 120mg