Updated: Jan 25
I love a good, crispy chicken skin. Some people don't think that this is a healthy part of the chicken, and my response is, what are your health goals? And what does healthy mean to you? Decide for yourself and your own body what is healthy, because everyone is different. Just remember that what works for you may not work for other people.
Now, onto the recipe.
Skin-on, bone-in chicken thighs
2 oz Parmesan cheese
1/2 oz Micro basil
pinch of chopped Micro leeks
diced garlic, 2-4 cloves (depending on your preferences)
Various veggies for a saute
We used celery, onions, and garlic
1. Micro-plane the Parmesan cheese and mix it with the micro basil and micro leeks.
2. Add in olive oil until the cheese is evenly oily, and add in chopped garlic.
3. Gently peel back the skin of the chicken thighs and pack the Parmesan cheese mixture between the meat and the skin.
4. Makes sure that the chicken skin lays nicely back onto the meat, so that it doesn't move too much when you're cooking it.
5. Get a pan set on medium high and heat up some olive oil. Our induction burner was at 350 degrees in this step.
6. If you want a grain like rice or quinoa to go with this recipe, start it now
7. Get the chicken in the pan, skin side down and sear for 10 minutes, or until the skin is crispy
8. Flip the chicken and cook until the temperature reads at least 155 or 160 degrees F, once you take it off the heat it will continue cooking for a few minutes.