Pressed chicken thigh fillets with thyme are a flavorful main dish made from boneless chicken thighs gently pressed and cooked until juicy inside and lightly crisp on the outside. This pressed chicken thigh recipe is seasoned with aromatic thyme, which enhances the natural richness of the meat. Easy yet elegant, it is ideal for a family dinner or a refined everyday meal.
Pressed Chicken Thighs Fillet with Thyme
Print RecipeIngredients
- 6 Piece chicken thighs fillet (boneless and without skin)
- 4 Table spoon (tbsp) oil
- 2 Table spoon (tbsp) thyme
- 2 Tea spoon (tsp) garlic flakes
- 2 Tea spoon (tsp) salt
- 2 Peck black pepper grounded
Instructions
This is a juicy grilled chicken thighs toasted and pressed by heavy pot. Salt and season the chicken and set aside for half an hour. Take a skillet and put the oil and thighs and lay a piece of foil on top to cover. Set a heavy pot on top of the thighs and weight the pot with water. Grill and cook, checking for color once or twice, and turn round until the thighs is deep golden-brown and crisp, 15 to 20 minutes. Remove the pot and foil and fry and make it browned for 5 minutes on high grade. Serve the chicken thighs hot with fresh green salad or tzatziki.
