These are the crispiest, easiest chicken thighs you can make on a griddle. You start them on a cold griddle, turn the heat on, and just let time do the work while the fat slowly renders out. It takes about 40 minutes, but the payoff is worth it. One key thing—only salt the skin and let it sit. That’s what gives you that really crispy skin.
Crispy Chicken Thighs
Crispy juicy chicken thighs on a Blackstone griddle.
Equipment
- 1 Tongs
Ingredients
- 8 skin on bone in chicken thighs
- ¾ tablespoon Salt
- 2 teaspoon Montreal chicken seasoning
Instructions
Prep
- Start with bone-in, skin-on chicken thighs. Trim off any excess skin or loose flaps hanging off the edges.
- Place the thighs skin-side up on a sheet pan. Pat them very dry with paper towels.
- Season the skin side with salt only. Don’t add other seasonings to the skin — they’ll burn.
- Flip the thighs over and pat the meat side dry and season with Montreal chicken seasoning or any chicken seasoning you like.
Cooking on the Griddle
- Start on a cold griddle (important) and pllace the chicken thighs skin-side down on the cold griddle.
- Once all the thighs are on the griddle, THEN turn all burners to low heat.
- This slow start lets the fat render out of the skin, which is what makes it crispy.
- Cook for about 30–35 minutes total, mostly skin-side down.
- As the fat renders out, you’ll see it pool on the griddle. Use your spatula to push that fat back toward the chicken so it continues frying in its own fat.
- Around 15–20 minutes in, some pieces will naturally release from the griddle and turn golden brown. Flip only the ones that release easily.
- Once flipped, cook for about 5 more minutes, or until the internal temperature reaches 170°F (76 C) or higher.
- Remove from the griddle and enjoy.
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