Brick Chicken with Garlic and Thyme - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Tired of the same grilled chicken? Use this simple method to create an ultra-crispy bird that's unbelievably tasty. Serve it with juicy orange slices so diners can squeeze on a few splashes for a lightly tangy finish.
Ingredients
- 8 small chicken thighs (2 lb total)
- 8 clove garlic (in their skins)
- 8 sprig fresh thyme
- 1 tbsp. olive oil
- 1/4 tsp. crushed red pepper
- kosher salt
- Steamed green beans, for serving
Instructions
- In a large bowl, toss the chicken, garlic, thyme, oil, red pepper and 1/2 tsp salt.
- Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet and spoon the garlic and thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook for 10 minutes.
- Remove the cans and top skillet, turn chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is crisp and cooked through, 5 to 6 minutes more. Serve with green beans.
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