Chili Spiced Chicken Thighs

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Spice Up Your Meal with Chili Spiced Chicken Thighs

If you’re looking to add some excitement to your dinner routine, why not try chili spiced chicken thighs? The Chili Spiced Chicken Thighs is packed with flavor and just the right amount of heat, making it a delicious and satisfying meal for any night of the week. In this article, we’ll go over everything you need to know to make this dish, from the ingredients to the cooking methods and beyond.

To make chili spiced chicken thighs, you’ll need the following ingredients:

• 6-8 chicken thighs, bone-in and skin-on
• 2 tablespoons of chili powder
• 1 tablespoon of paprika
• 1 teaspoon of garlic powder
• 1/4 teaspoon of cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 450°F.
2. In a small bowl, mix together the chili powder, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture all over the chicken thighs, making sure to coat them evenly.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat.
5. Add the chicken thighs to the skillet, skin-side down, and sear them for about 5 minutes, or until they’re golden brown.
6. Flip the chicken thighs over and transfer the skillet to the preheated oven.
7. Bake the chicken thighs for about 25-30 minutes, or until they reach an internal temperature of 165°F (74°C).
8. Once the chicken is cooked, remove the skillet from the oven and let it rest for a few minutes before serving.
9. Garnish the chili spiced chicken thighs with fresh parsley and enjoy!

Tips and Variations

• If you like your food extra spicy, feel free to add more cayenne pepper to the spice mixture.
• You can also add other spices to the mix, such as oregano, thyme, or coriander, to customize the flavor to your liking.
• For a smoky flavor, try using chipotle chili powder instead of regular chili powder.
• If you don’t have an oven-safe skillet, you can sear the chicken thighs in a regular skillet and then transfer them to a baking dish before baking.
• Serve the chicken thighs with your favorite sides, such as rice, quinoa, or roasted vegetables.

Chili spiced chicken thighs are a delicious and easy-to-make dish that’s perfect for any night of the week. With just a few simple ingredients and some basic cooking techniques, you can create a meal that’s packed with flavor and sure to impress. So why not give it a try and spice up your dinner routine today?

Chili Spiced Chicken Thighs

The Chili Spiced Chicken Thighs is packed with flavor and just the right amount of heat, making it a delicious and satisfying meal for any night of the week.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 3 1/2 tsp kosher salt
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 6 chicken thighs-bone in
• 2 lbs potatoes-peeled and cut into 1" pieces
• 1/2 tsp baking soda
• 2 lbs parsley-chopped

Instructions

 

• Preheat oven to 450'. Set oven racks to highest and lowest setting.
• In a small bowl combine 1-1/2 teaspoons salt, chili powder, paprika, black pepper, garlic powder, and cayenne. Bring 2 quarts water to boil in dutch oven.
• Place chicken thighs skin side down and cut off skin that extends and any fat pockets. Make 3 slits in thighs on the skin side and flesh side 1/2" deep. With a sharp knife poke the skin 8 times. Sprinkle thighs evenly on both sides with the spice mixture. Rub spice mixture into thighs.
• Scatter the trim skin and fat onto a rimmed baking sheet. Bake until the skin is crisped and fat is rendered, 8-10 minutes. Add potatoes and baking soda to boiling water. Boil for 2 minutes then drain well. Return potatoes to dutch oven and cook over low heat. Cook, shaking occasinally until water is evaporated and the potatoes are brown and crisp. Discard skin and leave fat.
• Add rendered fat and remaining salt to potatoes and stir until potatoes are coated with a starchy paste, 30 seconds. Transfer potatoes to empty sheet panna spread into a single layer. Roast on lower rack until potatoes are browned on the underside, about 15 minutes.
• Using a spatula flip the potatoes and push them aside to make space for the chicken thighs. Place the thighs skin side up. Roast on the upper rack until chicken is browned and crisp and thermometer registers 185' in the thickest part. About 30 minutes. Rotate pan halfway through.
• Transfer thighs to a platter. Stir potatoes and return to upper rack of oven and roast until potatoes are mostly dry, about 5 minutes.
• Transfer potatoes to platter with chicken and scatter with parsley.

Keyword chicken thighs, chili spiced chicken thighs, potatoes, sheet pan supper