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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Made as directed and it was delicious! This will be a repeat and easy for a week night.
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?