Salt and Pepper Chicken
This Salt and Pepper Chicken recipe uses juicy chicken thighs, copious amount of butter (or duck fat), salt and garlic, and 2 different kinds of pepper!
Servings 4 servings
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper, place a baking rack on top.
Pat the chicken thighs dry with paper towels.
Mix the melted butter (or duck fat), black and white pepper, garlic cloves and sea salt in a bowl.
Coat the chicken with the mixture. Sprinkle with MSG (optional).
Place in the oven and cook for 30 minutes on each side. If necessary, place under broiler to crisp skin.
Garnish with green onion and diced Thai chilies.
- The MSG is optional. If you don't have it or prefer not to use it, you can leave it out. However, it does help to enhance the flavor of the chicken.
- Chicken legs can be substituted for chicken thighs. Follow the same instructions.
- If the skin is not crispy enough, pop it under the broiler for a few minutes to crisp it up. Watch carefully to ensure it doesn't burn.
Serving: 1thigh | Calories: 473kcal | Carbohydrates: 5g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 1166mg | Potassium: 428mg | Fiber: 1g | Vitamin A: 530IU | Vitamin C: 17.7mg | Calcium: 39mg | Iron: 1.9mg