Skinless Boneless Thighs (The Best 15 Minute Chicken)

Skinless Boneless Thighs (The Best 15 Minute Chicken) Serves 4-6 2 Lb (900g) skinless boneless chicken thighs 3 Tbsp glaze (see below) 4 tsp canola, grapeseed or any neutral oil Salt Dry the chicken with paper towels. Season with salt (and pepper if you want). Shake the grilling glaze well and coat the chicken evenly with 3 Tbsp of glaze. Cook immediately or store in the fridge for up to 2 days. Set a non-stick or cast iron skillet over medium high heat. Add 2 tps of oil and swirl to coat the pan. When the oil is hot, add the chicken in a single layer. Cover and cook 4-8 minutes total, flipping every 2 minutes and regulating the heat to maintain steady browning. The chicken is done when it’s deeply brown and registers 160-170F (71-77C) in the thickest part. All 2 Lb of chicken won’t fit into 1 skillet. You’ll either have to cook it in 2 skillets that are 10-12 inches (25-30cm) in diameter or cook it in batches. If cooking in batches, wash out the skillet after the first batch since the brown bits remaining will burn by the time the second batch is done. Glaze 1 Tbsp soy sauce (15 g) 1 Tbsp Dijon mustard (15 g) 1 Tbsp Pomegranate Molasses (15 g) 1 Tbsp Zaatar (5 g) 1/3 cup oil (70 g) (my original glaze recipe called for ½ cup oil, but lately I’ve been using less) 2 garlic cloves, grated on a microplane zester Put everything into a squeeze bottle with a clipped tip (to make sure sesame seeds can go through) and shake well (reshake before each use). Keeps in the fridge for up to 2 weeks. If making it in a bowl, mix everything thoroughly with a fork except for oil. Slowly drizzle in the oil while whisking. Whisk before each use. More info on the glaze:    • Top Secret Grilling Glaze and Topping   Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie