Broiled Chicken Thighs
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (14)
- 24 oz skinless chicken thighs
- 6 oz shiitake mushroom sliced
- 20 oz potato sliced into wedges
- 2 oz onion sliced into strips
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1 fl oz white wine
- 2 tbsp olive oil
- 2 1/2 tbsp unsalted butter
- 1/2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Prep
Slice the potato: Peel off the skin, lengthwise quarter the potato, then slice each quarter in half into wedges.
Slice the mushrooms: Wash, gently pat them dry with paper towels, then slice into desired sizes.
Slice the onion: Slice in half lengthwise, then remove the skin. Lay the half-flat side down, then make crosswise slices.
Mince the garlic: Separate the cloves, then thinly slice them. Rock the knife over the cut pieces until they are finely minced.
Chop the parsley: Remove the stems, then gather and thinly slice the leaves. Rock the knife over the sliced leaves a few times until they are finely chopped.
Cook
Season the chicken: Dry rub 2 tbsp olive oil, 1/2 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp ground black pepper all over 24 oz skinless chicken thighs.
Air-fry the potato wedges: Air-fry 20 oz potato wedges at 400 °F for around 15 minutes.
Broil the chicken: In the meantime, broil the seasoned chicken thighs in the top rack of the oven for around 10 - 15 minutes on each side until the exterior turns golden with brown edges or the internal temperature reaches 165 °F.
Sauté the mushrooms and onion: On a pan over medium heat, add 2 1/2 tbsp unsalted butter, wait for it to slightly melt then add 1 fl oz white wine, 6 oz shiitake mushroom, 1 tbsp garlic, and 2 oz onion and stir around for around 3 minutes.
Add the potato wedges: Add the air-fried potato wedges to the pan and continue stirring around for another few minutes or so.
Add the herbs: Turn off the heat then sprinkle 2 tbsp parsley all over the food.
Garnish and serve: Transfer the broiled chicken thighs and cooked potato wedges, mushrooms, and onion onto serving plates. Best enjoyed while hot.
