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Recipe

Crispy and Garlicky Chicken Thighs

Servings: 3 to 4

At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning thighs at home. Fortunately, you can get similar crackly skin with bone-in thighs and hands-off roasting in a very hot oven.

Ingredients

  • 1 Tbs. granulated garlic
  • 2 tsp. sweet paprika
  • 1/2 tsp. smoked paprika
  • 1/8 tsp. cayenne
  • Kosher salt
  • 1/4 cup vegetable oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Freshly ground black pepper

Preparation

  • In a medium bowl, combine the garlic, paprikas, cayenne, and 1-1/2 tsp. salt. Rub 1 Tbs. of the spice mixture under the skin of the thighs, making sure to leave the skin attached.
  • In a large bowl, combine the oil with the remaining spice mixture. Add the thighs and turn to coat. Let sit at room temperature for 40 to 45 minutes, or cover and refrigerate for up to a day, turning the thighs occasionally.
  • Position a rack in the center of the oven and heat to 450°F. Pat the thighs dry with a paper towel, season with 1/2 tsp. salt and 1/4 tsp. pepper, and place on a foil-lined
    rimmed baking sheet. Roast until the chicken is cooked through and the skin is crackly and crisp, 40 to 45 minutes. Serve immediately.

Reviews

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Reviews

  • user-6916879 | 02/26/2019

    I wasn't sure about this recipe. Read the reviews and I followed the directions. I had to adjust the amount of spice and oil because there was only 1.5 lbs of thighs. Oh my, what a tasty dish! Loved it .
    OK, it does cook at a high temp but if your oven is clean and you dry off the chicken it works .

  • user-3363595 | 02/22/2019

    This is absolutely delicious and even the house smells yummy. Will definitely put this on my rotating list.

  • Rita_Aimee | 02/19/2019

    The amount of rub used on the chicken is slightly misleading - it means divide 1 tablespoon of the rub amongst ALL of the chicken thighs.

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