by KetoDietApp.com
Step 1Start by preparing the chicken thighs. Use a sharp knife or kitchen shears and cut out the bone without leaving too much meat on it. You can also trim the excess fat off but I prefer not to trim mine :-)
Reserve the bones for making chicken stock or keto bone broth. I keep mine in a bag in the freezer until I just have enough to make a batch.
Step 2Place the thighs on a chopping board skin side up and use a meat pounder to flatten it so that the thickest parts can cook through. Layer the thighs in a bowl and add the seasoning: lemon juice, lemon zest, olive oil, thyme, minced garlic, salt and pepper. Mix to cover evenly from all sides. Place in the fridge to marinate for at least an hour or overnight.
Step 3Remove from the fridge and place the thighs on a paper towel to remove excess moisture. Use another piece of paper towel to pat dry the tops. It's better if you remove all the spices used for marinating from the skin to prevent the it from burning. You can leave them on the meaty side of the thigh.
Step 4Heat a large skillet greased with ghee over a medium-high heat. Place the chicken thighs skin side down in the skillet in a single layer. Cook undisturbed for 7-10 minutes (I cook mine for 8 minutes). Rotate the pan half way through to ensure even cooking. Then turn the chicken thighs the other side using kitchen tongs or a fork. Cook for another 2-3 minutes or until cooked through.
Pan-frying the chicken will be messy. The best way to prevent the oil from getting everywhere over your stove is to use a spatter guard.
Step 5Transfer to a cooling rack placed over a baking sheet so the juices can drip down. Let the thighs rest for a few minutes before serving.
Step 6Repeat for the remaining thighs and enjoy!