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Spicy Garlic Chicken Thighs

A high-impact, low-effort dish featuring succulent chicken thighs with a glass-like crispy skin. Infused with a bold, toasted garlic aroma and a mounting chili heat, this recipe uses a "cold-start" technique and butter basting to deliver restaurant-quality texture and flavor in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 1 People
Course: Dinner
Cuisine: American-Asian Fusion
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Chicken Thighs Bone-in, skin-on (approx. 1.5–2 lbs).
  • 1.5 tsp Kosher Salt Use less if using fine table salt.
  • 1 tsp Black Pepper Freshly cracked provides the best flavor.
  • 6 cloves Fresh Garlic Finely minced; do not use the jarred variety.
  • 1.5 tbsp Red Chili Flakes Adjust based on your preferred heat level.
  • 2 tbsp Unsalted Butter Cold butter is better for a glossy emulsion.
  • 1 tbsp Neutral Oil Avocado or Grapeseed oil (high smoke point).
  • 1 tsp Smoked Paprika Optional: Adds a deep red hue to the skin.
  • 1/2 tsp Lemon To be squeezed over the dish at the very end.
  • 1 tbsp Fresh Parsley Chopped; for a vibrant garnish and freshness.

Equipment

  • 1 Large Heavy Skillet Cast iron or stainless steel is preferred for superior heat retention and a better "Juicy Bite" sear.
  • 1 Digital Meat Thermometer Essential to ensure chicken reaches an internal temperature of 74°C (165°F) without overcooking.
  • 1 Tongs Use stainless steel tongs for precise control when flipping the thighs and basting.
  • 1 Small Metal Spoon Needed for the "Arroser" (butter basting) technique to bathe the skin in garlic oil.
  • 1 Splatter Guard Optional, but recommended to keep your stovetop clean during the high-heat rendering process.
  • 1 Chef's Knife For a fine mince on the garlic to maximize the Fiery Aroma.

Method
 

  1. Prep and Season:
    Pat the chicken thighs bone-dry with paper towels—moisture is the enemy of a "Juicy Bite." Season both sides generously with kosher salt, black pepper, and a light dusting of smoked paprika.
  2. The Cold Start:
    Place the thighs skin-side down in a cold, heavy skillet. Turn the heat to medium. This allows the fat to render slowly, ensuring a glass-like crunch without burning the exterior.
  3. The Sear:
    Cook undisturbed for 12–15 minutes. Once the skin is deep golden and releases easily from the pan, flip the thighs. Cook the meat side for about 5 minutes until nearly done.
  4. The Garlic Bloom:
    Clear a small space in the center of the pan. Add the minced garlic and red chili flakes directly into the rendered chicken fat. Let them sizzle for 60 seconds until the Fiery Garlic Aroma fills the room.
  5. The Butter Baste:
    Drop the cold butter into the garlic-chili mixture. As it foams, tilt the pan and use a spoon to repeatedly pour the infused butter over the crispy chicken skin for 2–3 minutes (the "Arroser" technique).
  6. The Finish:
    Verify the internal temperature has reached 74°C Remove from heat, squeeze fresh lemon juice over the top, and garnish with parsley.
  7. Rest:
    Let the chicken rest for 5 minutes. This allows the fibers to relax, ensuring every mouthful is a Juicy Bite.

Notes

🍽 Serving & Presentation

  • The Drizzle: Pour all remaining garlic butter from the pan over the chicken just before serving for maximum gloss and aroma.
  • The Contrast: Top with fresh parsley or scallions to make the golden-red colors pop.
  • The Brightener: Serve with lemon wedges to cut the richness and elevate the spice.
  • The Base: Plate over rice or mash so no sauce goes to waste.