There is not much better than crispy chicken skin! We love it paired with this fresh and crisp spring salad of sweet snap peas and spicy radishes. Be sure to give the chicken plenty of time to brown on the skin side, that's they key to crispy skin!
Active Time: 25 minutes
What you Need
4 chicken thighs (bone less, skin on, *See tip)
1 tablespoon Tessemae’s Lemon Garlic
coarse salt and ground pepper
1 cup snap peas
3 cups mixed baby spring greens
1 cup halved or sliced radishes
3 tablespoons Tessemae’s Green Goddess Dressing
What to do
- Pat the chicken dry with paper towel and then season with salt.
- Heat 1 tablespoon Lemon Garlic in a large, cast iron or nonstick skillet over medium high until sizzling. Add the chicken thighs, skin side down. Cook until deep golden browned and crisp, about 8 minutes. Turn over and cook until lightly brown on the other side and cooked through, about 4 minutes more.
- Blanch the snap peas by plunging in boiling salted water for 30 seconds. Drain and plunge in ice water.
- Toss the spring greens, snap peas, and radishes with the Green Goddess. Serve with the crispy chicken.
Tip: If your butcher does not have skin on, boneless thighs (most do not!) buy whole thighs and use kitchen shears to cut out the bone. See full procedure from our friend Michelle of Nom Nom Paleo.