CrispLid Crispy Chicken Thighs

Image of Caroline Chambers
Rated 4.5 based on 4 customer reviews
CrispLid Crispy Chicken Thighs
CrispLid Crispy Chicken Thighs


For best results, we recommend using:


Mealthy Tip

Squeeze a lemon or lime over the crispy chicken thighs just before serving for a fresh flavor. Top with chopped fresh parsley or fresh cilantro for added color and flavor.

Add a sprinkle of paprika for color and flavor or cayenne pepper for a hint of heat.

Nutrition Facts

Per Serving: 365 calories; 23g fat; 0.4g carbohydrates; 40g protein; 218mg cholesterol; 560mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 365 Calories from Fat211
% Daily Value*
Total Fat 23g 36%
Saturated Fat7g 35%
Trans Fat0.0g
Polyunsaturated Fat5.6g
Monounsaturated Fat10.9g
Cholesterol 218mg 73%
Sodium 560mg 23%
Total Carbohydrate 0.4g 0%
Dietary Fiber0g 0%
Protein 40g
Vitamin A2% Vitamin C0%
Calcium2% Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(4 Reviews)

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What others are saying

Image of Janet Race

Janet Race says:

Added about 2 minutes on skin side down and 5 minutes on other side. Also seasoned under the skin with salt and garlic powder. Great, crispy chicken without the hassle of deep frying or the oil. Served with rice, steamed broccoli, and salad. Will be making again and again! Love my Crisplid!

Image of Ronald Burke

Ronald Burke says:

I had to increase the first cooking to 7 minutes at 375 degrees. After turning, I increased the cook time to 35 minutes. It came out just fine. I served with microwave steamed asparagus. All told. not a bad recipe, but timong is an issue.

Image of Lydia Prange

Lydia Prange says:

Made this today with my crisplid (which I love) and added 1 minute to the first time and 2 minutes to the second time worked great (375) Did a whole chicken with just the crisplid - 3.6 lbs - 40 minutes for the first side flipped with breast side up and did another 30 minutes and it was done - nice and moist and crispy all over. Tried the asparagus recipe with lemon juice and Parmesan using the crisplid - best asparagus we’ve had. Thanks Mealthy.

Image of Nancy Smith

Nancy Smith says:

Added more seasonings - onion powder, poultry seasoning, thyme, sweet paprika and a dash of hot paprika. As others suggested, cooked for 7 minutes skin side down. Flipped and cooked for 20 minutes at 375. Rearranged the thighs half was through to get them evenly crisp. Tender, juicy with a nice crisp skin. I’m never baking chicken thighs again! So simple and delicious.