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