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.
Ingredients
- Halal Chicken Thigh350 g
- Salt2.5 g
- Black Pepper1.5 g
- Ghee25 g
Instructions
- 1Step 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.
- 2Step 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.
- 3Step 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.
- 4Step 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.
- 5Step 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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