Yes, only one ingredient is required for this recipe – chicken thighs. That’s it! It’s hard to even call this one a recipe. But trust me, these crispy-skinned chicken thighs are delicious. They get a ton of flavor from cooking in their own chicken fat that was rendered off during steaming. All you need is to add some salt and pepper, and they are good to go. Nothing else is needed.
I got this recipe from a friend of mine when we both were students. My friend was a health nut and always tried to find ways to cook leaner and healthier. This was her way to make chicken thighs taste great without adding any more calories. It’s genius!
Not surprisingly, this recipe became a staple in our always-broke student life and we made it dozens and dozens of times because of its frugality, simplicity and great taste. You can use this method to cook wings and drumsticks as well.
1-Ingredient Chicken Thighs
- 8 bone-in skin-on chicken thighs
Pour about 1 cup of water into a large skillet with a lid. Place the chicken thighs inside the pan, skin side up. Turn the heat to high. Cover the skillet with a lid, leaving about a 1 1/2 inch crack to let the steam escape.
In about 20-25 minutes, when almost all of the water has evaporated, turn the heat down to low, flip the thighs, cover leaving a 1-inch crack, and fry until the skin is deep golden brown, about 10 minutes.
Season the thighs with salt and pepper, flip (now should be skin side up) and season the other side with salt and pepper.
Cover, leaving a 1-inch crack, and continue cooking for about another 7-10 minutes, until internal temperature hits about 180F-185F.
Remove from the skillet and serve with your favorite side dish.
Recipe NotesCooking times will vary depending on your pan, stove, etc. so consider the provided cooking times as a guideline.