Chicken Thighs With Turmeric And Sea Salt Recipes

CHICKEN THIGHS WITH TURMERIC AND SEA SALT

Chicken Thighs with Turmeric and Sea Salt image

This is a delicious main dish with minimal prep time. This recipe works well with fish too. Serve with rice, pasta, or a hearty salad.

Provided by michellexu

Categories Chicken Thighs

Time 1h26m

Yield 2

Number Of Ingredients 4

Ingredients

1 (1 inch) piece turmeric root, peeled and diced
½ teaspoon sea salt
2 boneless, skinless chicken thighs
1 ½ teaspoons vegetable oil

Steps:

Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with plastic wrap and set aside for flavors to develop, about 1 hour.
Heat oil in a large skillet over medium heat. Place chicken in hot oil and cook until brown underneath, about 8 minutes. Flip and cook second side until browned, about 8 minutes more. An instant-read thermometer inserted into the chicken should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 187 calories, Carbohydrate 0.5 g, Cholesterol 70.3 mg, Fat 11.5 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 505.5 mg

HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY

Herb Sea Salt-Rubbed Chicken Thighs Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil

Provided by Greg Perez

Categories Dinner

Yield 4 servings

Number Of Ingredients 3

Ingredients

8 bone-in, skin-on chicken thighs
2 tablespoons herb sea salt
3 tablespoons olive oil

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams

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