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.
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Doubled the recipe and it worked well. The kids thought the chicken a little spicy but still ate it. My husband and I thought it perfect. I followed other reviews and cooked it at 425 convection for 30 minutes and it was crsispy on the outside but juicy on the inside.
Made as directed and it was delicious! This will be a repeat and easy for a week night.
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