02-25-2021, 06:47 PM
(02-25-2021, 02:02 PM)ShadowsDad Wrote: I no longer like baking them because it makes a mess in the oven that I have to clean because I don't want the wife near my oven. In a pan it's just about as easy as any cooking can possibly get. The only cleanup is the pan and the lid and the cooked thighs are, well, exactly what you'd expect, and the skin, when done correctly, is always crispy.
Not all the time, but I've been known to marinate the thighs, after cutting along the bone, with flavorings overnight.Of course they get refrigerated. If I'm just S&Ping them that can happen right before they go into the pan. Or the salt can be applied the day before so that they "dry brine" which results in moister meat. But that would happen baked or in the pan.
So you are the one the cooks? Yeah baking it is messy but to me it taste so good. I always let any meat I season rest at least 15 minutes so that it absorbs the salt.
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