Salt and Pepper Chicken Thighs

Salt and Pepper Chicken Thighs

In a hurry? Follow one of these methods for super quick chicken thighs to get dinner on the table in a jiffy.

Serve as-is with a side of rice and steamed vegetables, or slice and add to quesadillas, a noodle bowl, or a salad.

  • Serves 4 to 6
  • Active time 5 minutes
  • Total time 25 to 30 minutes, depending on method

Ingredients

  • 2 packages MOINK chicken thighs (about 4 to 6 thighs)
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

Cooking instructions

Thaw the chicken.

Cook according to one of the following methods.

In the oven:

  1. Preheat the oven to 400°F.
  2. Place the chicken in a baking pan coated with cooking spray.
  3. Drizzle the chicken with olive oil and sprinkle with salt and pepper.
  4. Bake 25 minutes or until a meat thermometer inserted in the thickest portion registers 165°F.

On the grill:

  1. Preheat the grill to medium-high heat until hot.
  2. Drizzle the chicken with olive oil and sprinkle with salt and pepper.
  3. Grill, covered with the grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in the thickest portion registers 165°F.

On the stovetop:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Sprinkle the chicken with salt and pepper.
  3. Add the chicken to the pan, skin sides down, and cook 6 to 7 minutes or until the chicken releases on its own.
  4. Turn and cook 6 to 7 minutes longer or until a meat thermometer inserted in the thickest portion registers 165°F.

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