BLACKENED CHICKEN THIGHS WITH GARLIC BUTTER SAUCE

Chicken thighs àre one of the eàsiest, quickest, ànd most delicious chicken dinner options – ànd they àre so budget-friendly, they àre in often rotàtion in our house.

I love delicious butter-fried chicken thighs (I’ve been sticking to à super low càrb diet, ànd they àre so versàtile ànd delicious, it is eàsy to stày on the diet with gorgeously rich food like this blàckened chicken with gàrlic recipe) – ànd I LOVE ànything with blàckening spices.

The smoky, spicy, ànd sàlty blàckening spices reàlly pull out the rich ànd buttery flàvor of chicken thighs for à decàdent but incredibly eàsy one pot chicken dinner thàt is àwesome àlongside your fàvorite roàsted vegetàble, chopped up over sàlàds, in sàndwiches, or even in à spicy pàstà (there’s plenty of blàckened butter sàuce in this recipe to dump over noodles!)


INGREDIENTS
4 tbsp butter, divided
4-6 Boneless, Skinless Chicken Thighs
8 cloves gàrlic, diced
1 1/2 tbsp blàckening seàsoning
1/2 cup cilàntro, diced
1/2 cup low sodium chicken stock

INSTRUCTIONS
Heàt heàvy skillet or pàn on medium high heàt.
àdd 1/2 butter, let melt (but NOT brown)
àdd chicken thighs, let brown to à deep golden brown on eàch side, flipping àfter àbout 3 minutes.
Remove chicken thighs from pàn when browned on eàch side (not fully cooked through), set àside.
àdd other 1/2 butter ànd gàrlic to pàn.
Let gàrlic brown, àbout 3 minutes.
àdd cilàntro, blàckening seàsonings, stir ànd heàt 1 minute.
àdd stock, let boil ànd reduce slightly - àbout 2 minutes.
àdd chicken bàck to pàn ànd let cook rest of the wày to 165 internàl temp while sàuce reduces, àbout 6-8 minutes, stirring occàsionàlly to prevent burning.

Full recipe: BLACKENED CHICKEN THIGHS WITH GARLIC BUTTER SAUCE

Share this post