Easy Weeknight Herb-Smoked Chicken Thighs
Quick and flavorful herb-smoked chicken thighs perfect for a weeknight dinner. Pan-seared to a golden crisp and finished in the oven or stovetop, then served with an optional pan sauce.
Equipment
- Paper Towels
- Medium Bowl
- Large Skillet (cast iron or stainless steel)
- Meat Thermometer (optional)
Ingredients
Main Ingredients
- 1.5 - 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme or 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Optional Pan Sauce
- 1/4 cup chicken broth or white wine for pan sauce
Instructions
Preparation
- Pat the chicken thighs dry with paper towels to ensure a crispy skin.
- In a bowl, toss chicken thighs with olive oil and all seasonings until evenly coated.
Cooking
- Heat a large skillet over medium-high heat until very hot.
- Add chicken in a single layer and cook for 4-6 minutes per side until golden brown and a crust forms.
- Reduce heat to medium-low, then finish cooking in a preheated 375°F (190°C) oven for 10-15 minutes, or cover on the stovetop for 8-12 minutes, until chicken reaches 165°F (74°C).
Finishing Touches
- For an optional pan sauce, remove chicken, then deglaze the pan with broth or wine, scraping up browned bits. Simmer for 1-2 minutes.
- Let the chicken rest for 5 minutes before slicing and serving, drizzling with pan sauce if desired.
Notes
For extra flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. Ensure the skillet is very hot before adding chicken for a proper sear.