Crispy Chicken Thighs with Charred Cucumber and Herb Labneh
Bone-in chicken thighs get a hard sear until the skin crackles, then rest on a cool bed of homemade herb labneh while charred cucumber adds smoky bite. It sounds like something from a Miami chef's tasting menu, but it comes together fast on a weeknight stove. This is the kind of dish that makes people ask what you did differently.
Crispy skin, cool labneh, and a little char from the pan.
We have been watching what chefs in Miami and around South Florida are putting on their menus this summer, and one thing keeps showing up: cool, tangy labneh underneath something hot and crispy from the pan. It is a contrast that works so well you wonder why you have not been doing it all along.
Our pasture-raised thighs have enough fat in the skin to get genuinely crackling in a cast iron pan, which is exactly what this recipe needs. Pair that with the char you can coax out of a cucumber in two minutes flat, and you have got a plate that looks impressive and eats even better in the Florida summer heat. You can read how we raise them here.
Ingredients
Method
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Notes from our kitchen
- The single most important step is drying the chicken skin thoroughly before it hits the pan. Even a little surface moisture will steam the skin instead of crisping it.
- If you are short on time, store-bought labneh works fine. Stir in the fresh herbs yourself and it will taste like you made it from scratch.
- Do not skip the resting step. Those juices that pool on the plate are liquid gold. Pour every drop of them over the finished dish.
Common questions
Can I make this with boneless thighs instead?
You can, but the cook time drops significantly, about 5 to 6 minutes per side. You will also lose some of that dramatic crispy skin, which is half the point of this dish. Bone-in is worth it.
What if I cannot find English cucumber?
A regular garden cucumber works. Just peel it and scoop out the seeds before charring so there is less water in the pan.
How far ahead can I make the labneh?
Up to three days ahead. Keep it covered in the fridge and stir it once before serving. The herbs will mellow and blend in a nice way.