By Philip McGee
Chicken Thighs (Conveyor Belt Chicken)
Though I've been cooking chicken this way for fifteen years, Conveyor Belt Chicken got its name one recent evening after I went surfing with my friend Tiffany, We were consumed with the unique brand of hunger that hits you only upon emerging from the ocean. She thought she had chicken thighs in the fridge, but I knew we didn't have time to roast or braise them we'd gnaw our arms off before that could happen. We needed dinner, and quick.
Updated at: Thu, 17 Aug 2023 06:40:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
0
Low
Glycemic Load
0
Low
Nutrition per serving
Calories696.1 kcal (35%)
Total Fat57.1 g (82%)
Carbs0.6 g (0%)
Sugars0 g (0%)
Protein42.6 g (85%)
Sodium984.4 mg (49%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Bone out the thighs and season them with salt.
Step 2
Then cook them in a little olive oil in a preheated cast iron pan over a medium-low heat, skin side down, with another cast iron pan (or foil wrapped can of tomatoes) weighing them down. Combining moderate heat with weight encourages the fat to render leaving behind a crisp skin and tender meat.
Step 3
After 10 minutes or so, flip the chicken, remove the weight and let the meat cook through for two more minutes more.
Notes
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Delicious
Easy
Go-to
Moist
Under 30 minutes
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