Unlock the Secret to Perfectly Crispy Chicken Thighs with This Surprising Tool

The crispy skin is what makes biting into a juicy chicken thigh such a satisfying experience. And when you have bone-in, skin-on thighs, it's hard to understand why anyone would choose boneless, skinless cuts. The skin should be so crunchy that the sound of a bite can be heard from across the room. So, what’s the secret weapon for achieving that next-level crunch? A BRICK.

How can a simple building brick possibly belong in the kitchen? Well, its compact size and substantial weight make it perfect for pressing down on the chicken, ensuring it gets crispy all over. Plus, bricks can handle high heat, so they're safe to use on a grill or in the oven. While a classic 'chicken-under-a-brick' recipe typically calls for a whole spatchcocked chicken, you can skip the bird and go for bone-in, skin-on thighs instead. The brick's pressure helps create an incredibly crispy skin that’s nearly impossible to replicate without that extra weight.

Before diving into your first brick-cooked chicken thigh experience, there are a couple of things you need to prepare. First, wrap the brick in aluminum foil—nothing ruins crispy skin faster than bits of clay in your dish. You can also use alternatives to a brick, though a brick is the most impressive option, especially when you can brag about using one to cook dinner. Heavy objects like a cast-iron skillet, a skillet with a barbell, or a terra cotta mattone can also press the chicken while it cooks. Bricks are ideal because they provide even pressure across 1-2 thighs, and you won’t have to worry about damaging other cookware.

For thighs with the crispiest skin you’ve ever tasted, season the chicken with salt and pepper on all sides. Generously coat a cast-iron skillet with oil and place the thighs skin-side down in the pan. Add some herbs, garlic, shallots, or lemon slices to boost the flavor. Next, position your foil-wrapped brick over the thighs, and heat the skillet on medium-high on the stove or on a grill. Cook until the skin is golden and crispy and the internal temperature of the thighs reaches 165°F. If the skin is darkening too quickly, reduce the heat to medium.

Once the chicken is cooked, carefully remove the bricks (they may be greasy) and flip the thighs to sear the flesh side quickly. For an extra indulgent touch, toss in a dollop of butter and baste the thighs in its rich goodness. Serve your crispy chicken with a fresh herby salsa, a bed of fluffy rice, or crispy roasted potatoes on the side. Let the chicken rest for a few minutes before slicing to lock in the juices and ensure maximum flavor. Then, simply enjoy the pure joy of perfectly crispy, golden chicken skin. It doesn't get much better than that!