Best tastin’ easy-to-make chicken.

My mom taught me to make wings this way.  I prefer thighs myself, but I imagine you can use this method with any cut of chicken.  The broiling carmelizes the skin and makes it crispy on the outside, while locking in juices for tender, moist meat inside.  What I love most about this method is it’s super easy and finger-linkin’ good.


5 lbs chicken thighs (with skin and bones)
sea salt
fresh cracked pepper


1.  Wash chicken with cool water and pat dry with paper towel.

2.  Place chicken on large cookie sheet or baking dish, skin side down.

3.  Sprinkle generously with sea salt and fresh cracked pepper.

4.  Place dish on the top rack of the oven.  Broil on high for about 30 minutes or so, until it’s sizzling, toasty brown and the juices run clear.

5.  Remove dish from oven. (Pour grease into container and save it for later.  Store in fridge, the fat will rise to the top and look like butter. Scoop that part out and use the chicken juice underneath to flavor rice, soup, whatever.)

6.  Turn the chicken and season other side.  Broil skin side another 25-30 minutes, until crispy.