Hauts de cuisse de poulet désossés au four aux épices relevées

Ingrédients

• 2 pounds boneless skinless chicken thighs (about 6 thighs)
• 2 tablespoons plus 2 teaspoons olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons fine salt
• 1-1/2 teaspoons black pepper

Préparation

1. 1

   Prepare the oven and chicken: Preheat your oven to 425°F (220°C) and line a large sheet pan with foil. Pat the chicken thighs completely dry with paper towels to ensure crisp skin and better caramelization. There’s no need to trim excess fat as it will render during cooking.

2. 2

   Make the seasoning mixture: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, paprika, salt, and pepper. This mixture will form a flavorful marinade for your chicken.

3. 3

   Coat the chicken: Rub or brush the seasoning mixture evenly over each chicken thigh, starting with the back side and then the front, making sure all pieces are thoroughly coated with the spice blend.

4. 4

   Bake the chicken: Arrange the seasoned chicken thighs spaced evenly on the prepared sheet pan. Place the pan in the center of the oven and bake for 15 minutes to cook the chicken through.

5. 5

   Broil for caramelization: After baking, move the oven rack so it’s about 8 inches from the broiler. Switch the oven to broil and cook the chicken for 7 to 10 minutes or until the tops are nicely blackened and caramelized. Keep a close eye to prevent burning.

6. 6

   Rest and serve: Remove chicken from the oven and tent loosely with foil. Let rest for 5 to 10 minutes to allow the juices to redistribute. Brush any pan juices over the chicken before slicing or chopping as desired for serving.