Griddle 101: Chicken Thighs

Hello friends,

So I just tried a new way of doing chicken thighs on the griddle and it turned out great. The skin got very crispy and I couldn’t believe how easy it was. It only uses a few ingredients too.

I saw a bunch of people doing this in cast iron pans and thought, “Well, this might work on a griddle.” And it actually worked really well. The only downside is it takes a little longer — about 40 minutes — but other than that it’s easy and the results were fantastic.

Here are the four tips:

Pat the chicken dry​
Start with bone-in, skin-on chicken thighs. Trim any excess skin and pat them completely dry with paper towels. Dry skin is key to getting it crispy.

Only salt the skin​
Salt the skin side only. The salt pulls out moisture which helps the skin crisp up. Season the meat side with whatever seasoning you like.

Start on a cold griddle​
Put the chicken on the griddle skin side down while the griddle is still cold, then turn the burners on low to medium-low. As the griddle slowly heats, the fat renders out and the skin fries in its own fat.

Cook to 170°F or higher​
Chicken thighs do better when cooked a little higher than chicken breasts. Cook them to at least 170°F for the best texture.

👉 Read the full bog post here:

​Crispy Chicken Thighs​

👉 Watch the full video here:​
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Sping is almost here, move the clocks tonight!
Johnny