Easiest Way to Make Perfect Chicken under the skillet

Chicken under the skillet. Remove top skillet and turn chicken skin side up. In a small bowl, stir together butter, cilantro, zest, garlic powder, salt, and pepper. Rub mixture under skin and on outside of chicken.

I guess I should really call it "Chicken in AND under a skillet". Hot cast iron gives the spatchcock (I'll tell you more about that later) chicken a beautifully browned crust and the second heavy cast iron weighs the chicken down so it makes good contact with the pan below. Place chicken, breast side down, over lit side of grill; top with a piece of aluminum foil. You can have Chicken under the skillet using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken under the skillet

1. It's 2-4 of chicken thighs, deboned but with skin on.
2. You need 1-2 of large cloves of garlic, peeled.
3. Prepare 1/2 of a spicy chorizo ring.
4. It's of salt and smoked paprika for seasoning.
5. You need 3 of large tomatoes.
6. It's 1 handful of basil leaves.

Place a cast-iron skillet on foil-topped chicken to flatten. Turn chicken over, and transfer to unlit side of grill. Place a spatchcocked chicken in a searing-hot skillet, then place the bricks on top. The weight will flatten the bird and force the skin to get a nice crust, thanks to all that contact with the pan.

Chicken under the skillet instructions

1. If you have bone-in chicken thighs, don’t panic: it’s not terribly difficult to remove the bones. Place a thigh skin down on a board and make an incision along the bone with a sharp knife..
2. Using the tip of the knife and short shallow strokes, expose the bone along its length..
3. Work your way around the both ends of the bone, making sure you cut off the tendon around its head; it needn’t be very tidy. Slide the knife underneath the bone and release it. Do the same with the remaining thigh..
4. Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh..
5. Slide your finger under the skin of each thigh, making a pocket. Push about 6 slices of garlic and 4 chorizo rings evenly distributed under the skin of each piece. Season them with salt and smoked paprika on both sides..
6. Skin the tomatoes by scoring the tops crosswise and plunging them into boiling water for a couple of minutes. Drain and peel the skin off. Slice each tomato horizontally quite thickly to get about six slices for each piece of chicken. Remove some of the seeds and juice from the slices. Sprinkle them with salt and place on paper towels for a few minutes to drain the liquid..
7. Prepare two heavy frying pans or cast iron skillets (the one for the cooking also oven-safe). If the bottom of the pan that’s going to weigh the chicken down is not too clean, use a disc of parchment paper to cover the bottom..
8. Place the chicken skin side down in one skillet and put it over high heat. Place the other skillet (with or without parchment) over the chicken and press it down..
9. When the chicken starts to sizzle, turn the heat down to medium. Cook the chicken for 10-15 minutes without moving until the skin is brown and crispy. In the meantime preheat the oven to 200C/400F/gas 6..
10. Lift the chicken from the skillet and turn off the heat. Place the tomato slices in the skillet, sprinkle the sage leaves over the tomatoes and place the chicken thighs skin side up on top of the tomatoes..
11. Roast in the oven for 10 minutes, remove and rest for another 10 minutes before serving..

And since the chicken isn't as thick, it won't take as long to cook, keeping the meat inside nice and moist. Lift the chicken from the skillet and turn off the heat. Sprinkle the chicken generously on both sides with salt and pepper. Lay the chicken, skin-side down, in the skillet. Place the chicken breast-side down in the skillet and top with a smaller heavy skillet.

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