Pan-sear chicken thighs with garlic powder, onion powder, salt, and pepper; finish with a small splash of white vinegar. A pantry-only alternative, not teriyaki.
NBy Nelson
Servings
4
8 piece bone-in, skin-on chicken thighs
2 tsp garlic powder
2 tsp onion powder
1.5 tsp salt
1 tsp black pepper
1 tbsp Dijon or yellow mustard
1 tbsp tomato paste
1 tsp smoked paprika
3 tbsp white vinegar
0.25 cup water
Calories
683 kcal
Protein
50g
Carbs
4g
Fat
50g
Fiber
1g
Sugar
1g
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Season and Sear
1. Pat the chicken thighs very dry with paper towels. Mix the garlic powder, onion powder, salt, black pepper and smoked paprika, then rub all over the thighs, pressing it into the skin.
2. Place the thighs skin-side down in a large cold oven-safe skillet, then set over medium heat. Cook undisturbed for 12–14 minutes until the fat renders and the skin is deep golden and crisp. Flip and sear the other side for 3 minutes.
3. Preheat the oven to 200°C (400°F) while the chicken sears. Pour off all but about 1 tablespoon of rendered fat from the skillet.
Glaze and Finish
4. Whisk together the mustard, tomato paste, white vinegar and water. Pour into the skillet around the chicken, keeping the crisp skin above the liquid, and scrape up the browned bits.
1 tbsp Dijon or yellow mustard,
1 tbsp tomato paste,
3 tbsp white vinegar,
0.2 cup water
5. Transfer the skillet to the oven and roast for 15–18 minutes, until the thickest thigh reaches 74°C (165°F) and the sauce has reduced to a tangy glaze.
6. Rest the chicken in the skillet for 5 minutes, then spoon the glaze over the thighs and serve. Note: this is a savory, tangy pantry alternative; authentic teriyaki requires soy sauce and a sweetener.
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