Chef Bobby - Seared Chicken Thighs

QUICK: Boneless chicken thighs cook perfectly in about 18 - 20 minutes in a skillet on the stovetop, and stay so juicy inside. TASTY SEASONINGS: I was paper towel careful not to cross contaminate your cooking surface or your hands. Recommend using gloves. Immediately throw out paper towel, rinse off hands and change gloves. 2 tablespoons of miso paste Light kosher salt to taste Couple tablespoons of champagne, white wine, sake, or bourbon I would say a minimum of 8 to 10 chicken thighs A slider bun of your choice I prefer brioche In a nonstick pan place on stove, but do not turn on you gonna start with a cold pan. Starting with medium to low heat, you’re going to lightly salt, the skin side and flesh side of your chicken thighs in place into the cold pan bring up the temperature. Slow slowly. Do not try to move the chicken thighs for at least 15 minutes. Once the chicken skin gets seared perfectly, it’ll automatically release and buckle off of the frying pan. You can flip those over and take a couple tablespoons of miso paste. You can add water to the miso paste to fill it out or you can add white wine champagne I’ve even done it with whiskey or bourbon or sake. Toaster slider buns and some of that beautiful chicken Fatt, add your favorite Asian slaw, coleslaw, blue cheese, spicy slaw, or even a simple seaweed salad take a pastry brush And lightly brush the skin side only of your chicken thighs well in the pan let them simmer for about three minutes and start building your sandwiches. Serve with kettle chips or nacho chips and enjoy.