No-Oil Crispy Chicken Thighs

Every time we tell someone how easy it is to make these incredibly crispy, juicy, bone-in chicken thighs, they try the "recipe" and come back to us raving. The first time you make them, you'll feel like you've discovered some sort of cheat code--25 minutes of cooking time and no added cooking fat at all? By the second time, they'll have become a staple.

All it takes is one flip and no effort.

No-Oil Crispy Chicken Thighs

Adapted from Jacques Pépin's Fast Food My Way

Cooking Time

30 minutes (5 minutes active)

Serves

2 people (2 thighs each)

Tools

Nonstick pan big enough for thighs 
Lid for the pan (aluminum foil or a plate works)
Chef's knife  
Cutting board
Spatula

Ingredients

4 bone-in chicken thighs

4 sprigs thyme

4 garlic cloves, unpeeled and lightly crushed

Black pepper

Kosher salt or sea salt

Steps

1. Generously salt and pepper both sides of each thigh. Under each thigh, cut slits along each side of the bone to shorten the cooking time.

2. Place thighs skin-side down in the nonstick pan and surround with thyme and garlic. Cover and cook over medium heat for 15 minutes. 

3. Uncover and turn up heat to medium-high. Cook for 10 more minutes. The cooking liquid will boil off, leaving only the rendered fat, which will crisp the skin. Warning: it's going to splatter like crazy.

4. Flip with spatula once so the skin is facing up and take the pan off the heat. Let rest for 2 minutes. Marvel at the crispy skin you didn't have to labor over. Eat with fingers.