Because you can't always use the grill, these thighs are crispy and juicy as anything cooked over the fire.
Stuff you need...
Bone in/skin on thighs (we're not doing lite lunch!) - even in a killer 12' iron skillet you're only gonna get 4 thighs, which is more than enough for a hungry stoner (plus lunch). If you need to cook more remember to always let the skillet get back up to temp while cooking batches.
Salt and Pepper or really what ever seasoning you prefer on your hunks o' bird.
A couple of teaspoons of high heat oil. I like peanut but you can use grapeseed as well. No one's gonna complain if you use use a good olive oil but refrain from veggie/corn and save that for fried chicken.
What you're gonna do...
Preheat oven to 475. that's like Gas 10 or something for the euros.
Season the birds.
Heat oil until shimmering.
Nestle the thighs , skin side down and cook for 2 mins. Reduce heat to medium/high and cook about 10-12 mins, rotating the pan and shuffling the thighs occasionally to get crisp skin.. You really want the fat to render.
Move to oven and cook another 12-13 minutes
Flip and cook another 5 minutes. Now you want to keep your eyes on these things as temps in oven are often suggestive. Space out and the shit will burn fast. And that sucks.
Let these juicy bastards rest for a bit and serve with some rice and a green salad with light dressing.
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