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Discover the Irresistible Flavor of Amish Chicken Thighs

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Learn how to make delicious Amish Chicken Thighs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 tablespoons unsalted butter (feel free to use olive oil for a lighter touch)
  • 1 tablespoon apple cider vinegar (adds a subtle tang, but lemon juice works too)
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika (or regular paprika if you prefer a milder flavor)
  • 1 teaspoon dried thyme (fresh is lovely if you have it on hand)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chicken broth or water (for braising and keeping the thighs tender)
  • Optional: pinch of red pepper flakes for a little heat

When I first started cooking on my own, I learned that a good recipe is like a conversation—ingredients can be swapped or adjusted based on what you have or your mood. If you don’t have chicken thighs, bone-in drumsticks also work, and if you’re avoiding butter, a neutral oil like avocado can step in gracefully. The key is to maintain that balance of savory, tangy, and a hint of earthiness from the herbs.

Instructions

  1. Preheat your oven to 375°F. This temperature allows the chicken skin to crisp up nicely while the meat stays tender and juicy.
  2. Pat the chicken thighs dry with a paper towel—this step is crucial. Dry skin means better browning and a crunch that Mama Lu would insist upon.
  3. In a small bowl, mix garlic powder, smoked paprika, dried thyme, salt, and black pepper. Sprinkle this spice blend evenly over both sides of each chicken thigh.
  4. Heat a large oven-safe skillet over medium heat and melt the butter. Once it’s foaming and fragrant, add the chicken thighs skin-side down. Sear for about 5-7 minutes, until the skin is golden brown and crisp. Resist the urge to move them around too much; let that skin develop character.
  5. Flip the chicken thighs over, then pour the apple cider vinegar and chicken broth (or water) around the thighs—this will create a little steam to keep everything moist.
  6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F and juices run clear. If you don’t have an oven-safe skillet, transfer the thighs and liquid to a baking dish before roasting.
  7. Once done, remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, making every bite tender and flavorful.
  8. Optional: In the last couple of minutes, spoon some of the pan juices over the chicken for extra moisture and flavor.

I remember the first time I made this for friends in Portland, I was nervous they’d miss the southern charm of Mama Lu’s cooking. But as soon as that crispy skin hit their plates and they caught the scent of thyme and vinegar mingling, I knew this recipe had traveled well. It’s those little moments, like a shared bite or a satisfied sigh, that make cooking worthwhile.

Find it online: https://claracooking.com/amish-chicken-thighs/