30-Minute Skillet Chicken Thighs with Crispy Garlic Chips
- 35 m
- 4 servings
This 30-minute, one-pan, few-ingredient dish was developed in partnership with Ajinomoto Co. Inc. and features a genius new frying technique with the classic flavor of garlic chicken. Impossibly crisp, juicy chicken thighs are topped with a tangle of garlic chips that are fried, quickly, in chicken fat. You only need four cloves for this version, but the flavor delivered seems like 40. Hit the dish with some acid, up the umami with a sprinkle of MSG, and you're there.
- 2 pounds bone-in, skin-on chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp extra-virgin olive oil
- 1/2 tsp AJI-NO-MOTO® (umami seasoning)
- 4 garlic cloves, thinly sliced lengthwise
- Lemon wedges, for serving
Pat the chicken thighs dry with a paper towel, then season both sides with the salt and pepper and half of the MSG. Without heating the pan first, drizzle the olive oil into a large skillet, then add the chicken thighs, skin-side down.
Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. Flip the thighs over and cook until the meat is cooked through, about 10 more minutes.
Transfer the chicken to serving plates. Return the pan with the schmaltz to the stove.
Set a coarse strainer over a heatproof bowl next to the stove. With the heat off, add the sliced garlic to the fat and arrange the slices in a single layer. Fry over medium, stirring often and scraping up brown bits, until the garlic is just golden, 3 to 5 minutes. Pour the garlic chips into the strainer, then toss with the remaining MSG.
Sprinkle each chicken thigh with garlic chips and a squeeze of lemon (perhaps also a drizzle of the schmaltz if you’re feeling it).
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