Cooking Time required : 5minutes
- 鶏もも肉 : 2枚
- 塩 : 肉の重量の3%
- にんにく : 1片
- スナップエンドウ : 2本
- ピュア油 : 適宜
- ブラックペッパー : 適宜
- 彩り野菜（レタス、トマト、ラディッシュ） : 適量
Dry the skin
Cover the chicken thighs with plastic wrap to prevent them from drying, expose only the skin, and dry the skin in the refrigerator for 1 hour.
After removing it from the refrigerator, wipe off excess water with paper and then make a notch in the thick part. Sprinkle salt on the meat and let it sit for 5 to 6 minutes to keep the meat at room temperature. Crush the garlic. For snap peas, take a streak and make a small cut with a knife.
Spread the oil in a frying pan and spread it on the frying pan with the chicken thigh skin down. Bake on high heat for 10 seconds and then bake on very low heat for 10 minutes. Add garlic to the place where the fat has accumulated on the way and transfer the aroma to the whole.
After baking the skin, turn it over and bake on low medium heat for another 3 minutes. Wipe off excess fat with paper, turn it over, and apply black pepper only to yourself. At this time, the snap peas are also baked at the same time.
Turn it over several times on both sides and bake until it becomes brown.
・ If water remains in step 2, the odor is likely to come out, so wipe off excess water with paper.
・ If you slice it thinly in 2, the juiciness will be lost, so make a notch.
・ In step 3, sprinkle a lot of salt on the skin. Shake from a slightly higher place to make it even.
・ The point is not to touch at all at the beginning of baking.
・ Garlic is easy to burn, so put it on the inside when it is cooked.
・ If the grill is sweet, sprinkle some oil on it and bake it further.
・ Pure oil can be replaced with salad oil.
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