This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it - or just leave off the tomato.
This recipe is safe for those who are sensitive to gluten. Use gluten-free hamburger buns.
"Am I tough? Am I strong? Am I hard-core? Absolutely. Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha." -James Patterson
For decades we have been told to not eat the skin of chicken. While I do like boneless, skinless chicken thighs or chicken breasts, having a dish like this with crispy chicken skin is OK. It does add some fat and calories but that's OK every now and then.
The nutrition facts for this recipe reveal 540 calories for a rather delicious pan-grilled chicken sandwich. If you removed the skin, the sandwich is only 370 calories. However, you can remove about 50 to 75 calories given that each thigh yields about 1 1/2 teaspoons of fat while it cooks that is drained away. That means that the chicken with the skin on is actually only an additional 100 calories and 5 grams of saturated fat. Every now and then that is worth it.
The skin is nice and crispy and the flavor of this sandwich is fantastic. When you compare it to a Chick-Fil-A Deluxe sandwich at 500 calories, that's not too bad a splurge. The difference is that this sandwich has less than half the sodium, twice the fiber (the Chick-fil-A has 1640mg sodium and 2g fiber), and is a much more satisfying sandwich.
Servings: 4 | Serving size: 1 chicken thigh with bun and extras
Cooking Time: 30 Minutes
This recipe can be divided by 2 or multiplied. Use multiple pans so that no more than 4 thighs are in the pan.
This recipe makes great leftovers hot or cold.
Serve with a side salad of your choice and Yam Fries.
If you are not able to find boneless, skin on chicken thighs, place the chicken thighs on a cutting board skin side down.
Using the tip of a boning knife, slice along the top of the thigh bone, slowly exposing the bone on either side but not cutting too deeply into the meat.
Gently separate the bone from the meat and reserve the bones for making chicken stock.
Place a large skillet in the oven and preheat the oven to 450F.
Place the salt, white pepper, black pepper, mustard, garlic powder, paprika, rosemary, thyme, and marjoram in a small bowl, blender, or mortar.
Using the back of a spoon, blender, or a pestle, grind the spices to powder.
Place the deboned thighs skin side down in a large bowl and sprinkle the spice mixture over the thighs.
Using tongs or your hands (wash your hands well before and after), turn the thighs several times to coat the thighs with the spices.
Place the thighs skin side down in the skillet and return the pan to the oven.
After 5 minutes, remove the pan from the oven, drain any fat from the pan, and using a spatula or tongs, press the thighs into the skillet to make sure the skin comes into full contact with the pan. Return the pan to the oven.
After another 5 minutes, repeat the draining of the fat and pressing of the thighs and return the pan to the oven.
After 2 minutes turn the thighs to skin side up and replace the pan in the oven.
Turn the heat to broil and broil for up to 5 minutes or until the skin is browned and crispy around the edges.
Do not overcook.
To serve, place each cooked chicken thigh on a bun and top with lettuce and tomato. Serve immediately.
Serving size: 1 chicken thigh with bun and extras
|Calories 540||Calories from Fat 279|
|% Daily Value|
|Total Fat 31g||40%|
|Saturated Fat 8g||41%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 28g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 12%||Vitamin C 6%|
|Calcium 11%||Iron 18%|
|Vitamin K 30mcg||Potassium 600mg|