CRISPY GARLIC CHILI CHICKEN THIGHS
All you will need to bake these chicken thighs with an extra crispy skin is a foil-lined, heavy-duty aluminum baking sheet, and a cooling rack placed inside.
You can use your standard nonstick cookie sheet if that’s all you’ve got, but with the high heat this recipe requires, those tend to buckle after a few minutes in the oven. That also will scare the shit out of you if you’re standing right next to the oven and all logic escapes you. For a split second you’re sure the oven is going to explode. Laugh all you want, but at least half of you reading this are totally nodding in embarrassed agreement!
Getting back to the point, the heavy duty baking sheet is something you should eventually invest in if you do any amount of cooking over like 350˚F.
The cooling rack is the ultimate key here, though. It makes it so the chicken isn’t just sitting in a pool of drippings and not getting that amazing crispy skin that we’re after, here. Also…I’m all about the fats, don’t get me wrong, but that doesn’t mean I want to handle chicken that’so oozing grease. So just use the cooling rack, it’s a pain to wash, but it’s worth it!
Ingredients
Instructions
for full recipes please see : fixedonfresh.com
You can use your standard nonstick cookie sheet if that’s all you’ve got, but with the high heat this recipe requires, those tend to buckle after a few minutes in the oven. That also will scare the shit out of you if you’re standing right next to the oven and all logic escapes you. For a split second you’re sure the oven is going to explode. Laugh all you want, but at least half of you reading this are totally nodding in embarrassed agreement!
Getting back to the point, the heavy duty baking sheet is something you should eventually invest in if you do any amount of cooking over like 350˚F.
The cooling rack is the ultimate key here, though. It makes it so the chicken isn’t just sitting in a pool of drippings and not getting that amazing crispy skin that we’re after, here. Also…I’m all about the fats, don’t get me wrong, but that doesn’t mean I want to handle chicken that’so oozing grease. So just use the cooling rack, it’s a pain to wash, but it’s worth it!
Ingredients
- 1/2 cup coconut cream
- 1 tablespoon garlic powder
- 2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (+ more for sprinkling)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger root, minced
- 3-4 pounds chicken thighs, bone-in, skin-on
- cracked black pepper
Instructions
- IN A LARGE, RESEALABLE PLASTIC BAG, combine the yogurt, garlic powder, lemon juice, oil, honey and seasonings, knead to combine; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- PREHEAT OVEN TO 425˚ F and arrange top oven rack so that it is around 10-inches from the top of the oven. Cover a baking sheet with foil and place a wire cooling rack inside.
- DISTRIBUTE MARINATED CHICKEN THIGHS over the wire rack, skin side down so that the sides are not touching. Roast for 15 minutes or until slightly golden.
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for full recipes please see : fixedonfresh.com
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