Muslos de pollo deshuesados y sin piel con ajo y hierbas

Ingredientes

• 1.5 lbs boneless skinless chicken thighs
• 1 tsp sea salt
• 0.5 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil
• 4 cloves fresh garlic
• 1 tbsp unsalted butter
• 1 tsp fresh rosemary
• 1 tsp fresh thyme leaves
• 0.5 tsp smoked paprika
• 1 fresh lemon

Preparación

1. 1

   Take the 1.5 lbs boneless skinless chicken thighs out and pat them thoroughly with paper towels.

2. 2

   Mix the 1 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika in a small bowl, then coat both sides of the chicken.

3. 3

   Add the 2 tbsp olive oil to your skillet over medium high heat. Wait 3 minutes until the oil shimmers and barely wisps smoke.

4. 4

   Lay the chicken in the pan, moving away from you to avoid splashes. Cook for 6 minutes until the edges are dark golden and the meat releases easily from the pan.

5. 5

   Use tongs to turn the thighs over. Cook for another 5 minutes until the second side develops a deep brown crust.

6. 6

   While the chicken cooks, smash the 4 cloves of garlic with the side of your knife.

7. 7

   Drop the 1 tbsp unsalted butter, smashed garlic, 1 tsp rosemary, and 1 tsp thyme into the spaces between the chicken.

8. 8

   Once the butter melts and begins to sizzle, tilt the pan slightly and spoon the foaming herb butter over the chicken for 2 minutes.

9. 9

   Insert your thermometer into the thickest thigh; it should read 74°C (165°F).

10. 10

    Remove the chicken to a plate. Let it rest for 5 minutes until the fibers relax and reabsorb the juices. Serve with the 1 lemon wedges for squeezing.