Brown Butter Crispy Chicken Thighs

by sammymoniz
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Brown Butter Crispy Chicken Thighs

sammymoniz Brown Butter Crispy Chicken Thighs ButcherBox Cast Iron, Chicken Thighs European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 5-6 ButcherBox chicken thighs, about 2 pounds
  • 2 teaspoons dried thyme
  • kosher salt and freshly ground pepper
  • 4 tablespoons salted butter

Instructions

  1. Preheat the Traeger Grill to 425°F.
  2. Pat the chicken dry with a paper towel and season the chicken with thyme, salt and pepper. Set aside.
  3. Heat the butter in a large cast iron skillet over medium-high heat. When the butter gets foamy and fragrant, add the chicken to the skillet, skin-side down. Cook without moving the chicken around for 3-5 minutes. Reduce the heat slightly to medium. Flip and brown on the other side for about 3 minutes. 
  4. Transfer the cast iron to the preheated Traeger Grill for 15-20 minutes or until the internal temperature of the chicken reads 165°F. 
  5. Serve chicken over white rice with roasted veggies drizzled with the brown butter pan sauce.

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