You should rub your chicken with lemon curd

Growing up, I always ate beef a lot, and pork was my second meat. I found it boring, tasteless and mediocre. But a skilled cook can make chicken taste really good and a creative cook can make it stand out.Ali Slagle is one such creative cook she Yes, her caramelized lemon curd her chicken is her one such bird.

Here’s a simple and clever recipe from her. on TikTok—Lemon chicken without lemon. She’s a spatchcock.Then tuck the seasoned lemon curd under the skin and brush the rest on top. Then roast in a 400°F oven until the thickest part of the thigh reaches 165°F. it’s simple.

At first glance, you might worry that this chicken might be a little too sweet.

I I was excited to make this bird, but I couldn’t get a hold of a whole chicken for two reasons: a weak air conditioner and a broken refrigerator. Adding a degree oven didn’t appeal to me, so I wanted bird parts that fit in the fryer. I’m currently working with a mini-fridge, too, and storing two leftover chicken thighs is much easier than storing leftover chicken carcasses.

anyway.

Following the directions in the TikTok video, I scaled the recipe down a bit to fit four thighs, then tucked in some seasoned curd to smear. I then kept everything else exactly the same. Then I roasted the thighs in a 400 degree air fryer which may have been overdone as the skin was very dark.

But these were the best chicken thighs I have ever tasted so I didn’t have to worry. There was not. (However, we recommend lowering the temperature to 350 degrees Fahrenheit for a little more control over browning.)

The resulting glaze and bread juices were gooey, sweet and tangy, like the citrus-crusted chicken you find at the mall. I accommodated two thighs in rapid succession.

This recipe is perfect as is, but needs some tweaking. You can add cayenne for sweet heat, cumin for character, or MSG for extra umami. would be good.

Chewy Lemon Curd Chicken Thigh Meat

material:

• 4 bone-in chicken thighs with skin on
• 1/4 cup lemon curd
• 2 teaspoons salt, divided
• 1/2 teaspoon white pepper
• Olive oil

Preheat the oven to 400 degrees Fahrenheit when to use. If using an air fryer, wait until the chicken is covered with the curd, then set it to 350 degrees F (unless you want really dark skin like I do).

Mix the curd with a teaspoon of salt and white pepper. Next, season the whole thigh with the remaining salt and pepper (If you really like pepper)Press about 3/4 of the curd mixture under the skin and brush or smear the rest onto each thigh. Put in a frying pan with water. Drizzle olive oil over the thighs.

If using an air fryer, cook at 350°F for about 15 minutes or until the thickest part reaches 165°F. If using an oven, roast at 400 degrees Fahrenheit until the same temperature in the same place. Squeeze fresh lemon and serve immediately.