Brown Butter Crispy Chicken Thighs

Posted by Samantha Moniz on

Brown Butter Crispy Chicken Thighs

  • 5 ButcherBox Chicken Thighs, about 2 pounds
  • 2 teaspoons dried thyme
  • kosher salt and freshly ground pepper
  • 4 tablespoons salted butter

Preheat the Traeger Grill to 425°F.

Pat the chicken dry with a paper towel and season the chicken with thyme, salt and pepper. Set aside.

Heat the butter in a large cast iron skillet over medium-high heat. When the butter gets foamy and fragrant, add the chicken to the skillet, skin-side down. Cook without moving the chicken around for 3-5 minutes. Reduce the heat slightly to medium. Flip and brown on the other side for about 3 minutes. 

Transfer the cast iron to the preheated Traeger Grill for 15-20 minutes or until the internal temperature of the chicken reads 165°F. 

Serve chicken over white rice with roasted veggies drizzled with the brown butter pan sauce.


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