Pressed chicken thighs fillet with thyme

Pressed chicken thighs fillet with thyme
  • 6 Piece chicken thighs fillet (boneless and without skin)
  • 4 Table spoon (tbsp) oil
  • 2 Table spoon (tbsp) thyme
  • 2 Tea spoon (tsp) garlic flakes
  • 2 Tea spoon (tsp) salt
  • 2 Peck black pepper grounded

season: Whenever

occasion: 4Holidays

origin: Innovation



This is a juicy grilled chicken thighs toasted and pressed by heavy pot. Salt and season the chicken and set aside for half an hour. Take a skillet and put the oil and thighs and lay a piece of foil on top to cover. Set a heavy pot on top of the thighs and weight the pot with water. Grill and cook, checking for color once or twice, and turn round until the thighs is deep golden-brown and crisp, 15 to 20 minutes. Remove the pot and foil and fry and make it browned for 5 minutes on high grade. Serve the chicken thighs hot with fresh green salad or tzatziki.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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