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The Best Crispy Chicken Thighs With An Easy Olive Salsa

Perfect chicken – not an easy promise to deliver on, but boy does this recipe deliver – with the crispiest crispy chicken thighs and a simple herby, olive salsa. Blissfully delicious, and ready in only minutes. Who’s hungry?

the best crispy chicken thigh

Taking no time at all to make (under 15 minutes) and requiring only 7 simple ingredients, this is my ultimate crispy chicken thigh dish. 

The secret to perfectly juicy, succulent chicken and super crispy skin is all in how you prep and cook your chicken. A boneless, skin-on chicken thigh is the ideal candidate here (see FAQS for more info). Searing the chicken over high heat will seal in all of the moisture and flavour, leaving you with the crispiest skin and the juiciest chicken imaginable.

This recipes makes for a super simple lunch or dinner, and is a guaranteed crowd pleaser! And if you love crispy chicken, do be sure to check out my other favourite crispy chicken recipe. 

View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

the best crispy chicken thigh

Frequently Asked Questions

Why use chicken thighs?

Thigh meat is flavourful, tender and juicy. It is forgiving and cooks easily without tending to dry out like breast meat.

What is so special about the preparation method?

This method uses minimal oil and renders the skin of the chicken in its own fat. The result is a flavourful cut with lovely crisp skin.<

What else can I use to weigh down the chicken thighs?

You can use any appropriately-sized heavy object.

the best crispy chicken thigh
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the best crispy chicken thigh

The Best Crispy Chicken Thighs With An Easy Olive Salsa

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5 from 1 review

  • Author: Jess Bunn
  • Total Time: 15 Minutes
  • Yield: 2 Servings


  • 4 free range chicken thighs, skin on and deboned
  • 8 green olives (roughly 50g) pitted and chopped
  • 1 lemon, zested, and juiced
  • 1 small garlic clove, peeled and grated finely
  • 10g parsley, picked from the thick stems and finely chopped
  • rocket for serving
  • oil salt and pepper as needed


  1. Prepare your ingredients as directed
  2. Place a frying pan on high heat with a drizzle of oil. Season the chicken on both sides with a generous pinch of salt
  3. Add the deboned chicken thigh to the pan, skin side down. Weight the thighs down with a piece of nonstick baking paper and a heavy item, such as a saucepan. This weight will press the chicken skin evenly into the pan getting it shatteringly crisp.
  4. Cook the chicken thigh skin side down until a deep golden brown, about 3-5 minutes.
  5. While the chicken cooks make the olive salsa. Add the grated garlic to a bowl and pour over ¾ of the lemon juice, reserving a little for the rocket salad. Next add the lemon zest, parsley  diced green olives and 1 Tbsp oil. Mix to combine and season to taste with salt and pepper
  6. Remove the weight from the chicken. Flip the thigh and cook for a further 2-3 mins on the other side.
  7. Remove the chicken from the pan, and set it aside to rest.
  8. Wash and dry the rocket. Toss with the remaining lemon juice.
  9. Plate up some rocket leaves, and add the sliced chicken thighs. Top with olive salsa.
  • Category: Mains
  • Method: Fry
  • Cuisine: Mediterranean
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One Response

  1. Very good info. Lucky me I ran across your blog by chance
    (stumbleupon). I’ve bookmarked it for later!

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