Crispy Chipotle Chicken Thighs
Crispy Chipotle Chicken Thighs
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With a simple ingredient list and easy cooking technique, this recipe promises crispy, highly flavourful and titillating chicken thighs that are just out of the world with regard to their taste. On top, it is a highly customizable dish since you can add your choices of spices into this colourful and vibrant spice mix.
| Servings | Prep Time | Cook Time |
| 4People | 10Minutes | 30Minutes |
| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time |
| 30Minutes |
Ingredients
- 6 Chicken Thighs ,bone-in
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 tablespoon olive oil
- 1/2 teaspoon Chipotle Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Coriander
- Salt and Pepper to taste
- 1/4 teaspoon Oregano
- 1/4 teaspoon Cumin
- dash Cayenne
Servings: People
Units:
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Ingredients
Servings: People
Units:
|
Instructions
- To start with, mix all the spices excluding salt and pepper in a small bowl.
- After that, debone the chicken pieces and then place it on paper towels. Marinate the meat side generously with the salt, pepper and seasoning mix.
- Next, pound the chicken thighs with a meat pounder until a width that is consistent is achieved so that it is cooks evenly.
- Now, heat a cast iron skillet over medium high heat and then add olive oil to it.
- Then, flip the chicken thighs and apply the salt and pepper on the skin side. Slice each of them into two.
- After that, place the chicken thighs by batches on the pan with the skin side down and cook them for 7 to 10 minutes or until the skin becomes crispy.
- Finally, turn them and cook for further 3 to 4 minutes to cook thoroughly.
- If desired, it can be paired with wilted spinach. Just stir in the spinach in the chicken fat in the same skillet over medium heat and cook until wilted.
Recipe Notes
To debone the chicken, take a kitchen shear and make a straight line above the bone in the thigh. Then by using a scissors, cut around the bone so that you are able to lift the bone out. Make sure to cut as closely as possible to the bones, to avoid wastage. Cut it through the end, so as to remove the bone from the end part also.
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