Hard to stretch that buck, but I'm glad I'm doing it. Next month, I'll up it a bit, but not by much. Just enough to cover things we always buy like toothpaste and crapper paper.
Wait, I no longer pay for toothpaste.
Good thing too, because it looks like we'll be eating grilled toothpaste sandwiches, soon enough.
But not today.
Today, it's spicy chicken thighs that I seared (skin down), in cast iron and then baked (skin up), in the same skillet.
Note: I used a smaller cast iron skillet to help press the skin closer to the skillet. Some people use foil wrapped bricks.
Bake Temp & Time: 450F (230C) (Gas Mark 8)
25 minutes for a single serving. About 35 for a double.
Or if you're more comfortable on a lower heat of 350F, 180C, or Gas Mark4, just adjust the cooking time accordingly. And remember to take into consideration, the size of the thighs.
Most Important: Is that I let the meat rest for at least 15-20 minutes, on a plate. The result is juicy meat with a wonderful crispy skin. And, it's about a billion times better than grilled toothpaste sandwiches.
Or so I would think.
|Seasoned with Hungarian Paprika and Organic Cayenne|
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