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Butter-Basted Halal Chicken Thighs with Crispy Chicken Skin and Ghee

Butter-Basted Halal Chicken Thighs with Crispy Chicken Skin and Ghee

Ingredients (Serves 1)

Halal Chicken Thigh350 g
Ghee25 g
Salt2.5 g
Black Pepper1.5 g

Instructions

1
Step 1: Pat the Halal chicken thighs (bone-in, skin-on) thoroughly dry with paper towels. This is crucial for crispy skin. Season both sides generously with 2g salt and 1g black pepper, ensuring the seasoning adheres well to the skin.
2
Step 2: Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add 10g of ghee. Once the ghee is shimmering, carefully place the chicken thighs skin-side down in the hot pan. Immediately reduce the heat to medium-low.
3
Step 3: Render the chicken skin for 10-12 minutes without moving, pressing down gently with a spatula occasionally to ensure full contact with the pan. This slow rendering process is key to achieving maximum crispiness. The skin should be deeply golden brown and audibly crackling.
4
Step 4: Once the skin is perfectly crispy, flip the chicken thighs. Add the remaining 15g of ghee to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the chicken with the melted ghee and rendered chicken fat for 5-6 minutes, ensuring the meat cooks through evenly and absorbs the rich flavors.
5
Step 5: Use a meat thermometer to check for doneness; the internal temperature should reach 74°C (165°F) in the thickest part of the thigh. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.
6
Step 6: While the chicken rests, pour any remaining pan drippings and ghee into a small serving bowl. Serve the crispy-skinned chicken thighs immediately, drizzled with the rich pan sauce. Season with remaining 0.5g salt and 0.5g black pepper to taste.
Butter-Basted Halal Chicken Thighs with Crispy Chicken Skin and Ghee
Featured Recipe
Dinner
28 min
Medium
High Protein
Low Carb
Quick Meal
High Protein

Butter-Basted Halal Chicken Thighs with Crispy Chicken Skin and Ghee

Masterfully prepared Halal chicken thighs, featuring incredibly crispy skin and juicy meat, achieved through precise butter-basting and served with a rich, clarified ghee for an opulent carnivore dinner.

28 min
1 servings
MEDIUM
Dinner
28 min
Medium
High Protein
Low Carb
Nutrition Facts
649
Calories
70g
Protein
0g
Carbs
41g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Halal Chicken Thigh350 g
Pantry Staples2
  • Salt2.5 g
  • Black Pepper1.5 g
Additional Items1
  • Ghee25 g

Instructions

  1. 1
    Step 1

    Step 1: Pat the Halal chicken thighs (bone-in, skin-on) thoroughly dry with paper towels. This is crucial for crispy skin. Season both sides generously with 2g salt and 1g black pepper, ensuring the seasoning adheres well to the skin.

  2. 2
    Step 2

    Step 2: Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add 10g of ghee. Once the ghee is shimmering, carefully place the chicken thighs skin-side down in the hot pan. Immediately reduce the heat to medium-low.

  3. 3
    Step 3

    Step 3: Render the chicken skin for 10-12 minutes without moving, pressing down gently with a spatula occasionally to ensure full contact with the pan. This slow rendering process is key to achieving maximum crispiness. The skin should be deeply golden brown and audibly crackling.

  4. 4
    Step 4

    Step 4: Once the skin is perfectly crispy, flip the chicken thighs. Add the remaining 15g of ghee to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the chicken with the melted ghee and rendered chicken fat for 5-6 minutes, ensuring the meat cooks through evenly and absorbs the rich flavors.

  5. 5
    Step 5

    Step 5: Use a meat thermometer to check for doneness; the internal temperature should reach 74°C (165°F) in the thickest part of the thigh. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

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