Crispy Chipotle Chicken Thighs

Ingrédients

• 1/2 teaspoon chipotle seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 32 ounce bone-in, skin-on chicken thighs
• salt and pepper (to taste)

Préparation

1. 1

   Mix the spice blend using all of the ingredients listed (except for the olive oil, chicken, salt, and pepper).

2. 2

   Start to de-bone the chicken thighs. Using kitchen shears, cut a direct line above the bone going through the thigh.

3. 3

   Using the scissors, cut around the bone until you can lift it out of the chicken. Make sure to get as close to the bone as possible – you don’t want too much wasted meat.

4. 4

   Cut around the end that is still attached and remove the bone from the chicken. Repeat for all the chicken thighs. Cut off the excess skin as needed.

5. 5

   Lay the chicken skin-side down on top of paper towels. Season with salt and pepper, then with your seasonings mix. Liberally coat the chicken meat.

6. 6

   Using a meat hammer, lightly pound the chicken to get a consistent width. You want this to cook evenly.

7. 7

   Flip the chicken over so that the skin is now facing up. Coat with salt and pepper, then cut each thigh in half.

8. 8

   Heat olive oil in a cast iron skillet over medium-high heat on the stove.

9. 9

   Once the pan is hot, add chicken thighs skin-side down into the pan. Let this cook for 8-10 minutes. Do this in two batches.

10. 10

    Cover your pan with a grease catcher screen to keep the excess grease from going everywhere.

11. 11

    After 8-10 minutes, flip the chicken over and cook on the other side for 2-4 minutes.

12. 12

    Optional: Wilt some spinach down in the remaining chicken fat and serve with lemon to squeeze lightly over the chicken thighs.