Simple chicken thighs
Chicken thighs are an incredibly forgiving and tasty cut of meat that go well in just about any recipe—from hot plates to curries they are the perfect cut to have on hand in the freezer and this pantry ingredient recipe is just the thing when you are at a loss on what to cook mid-week. We love these thighs served with a salad or noodles, in a wrap with whatever you have leftover in the fridge or as the protein in a Vietnamese-style bahn mi roll.
500g chicken thighs
1 tbs fish sauce
1 tsp olive oil
- First, marinate the chicken in a tray or container, add the fish sauce and let sit for 30 minutes at room temperature.
- Next, season both sides of each thigh with salt and sit for 10 minutes.
- Place the olive oil and chicken thighs skin side down in a cold frypan and tun the heat to medium high. Cook skin side down for 6-8 minutes or until golden brown and crispy, then flip and cook for another 5 minutes. This is also one you could do quickly on the barbecue.
- Remove from the heat, let the thighs rest for 2 minutes and serve with salad, noodles, in a wrap or as a bahn mi roll.