Crispy Curry Rub Chicken Thighs

Crispy Curry Rub Chicken Thighs

Just the right combination of the crispiness of the chicken skin with the tender, almost falling apart, meat.

  • 8 large bone-in, skin-on, chicken thighs
  • ¼ cup olive oil
  • 2 teaspoons yellow curry
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon allspice
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger

  • How to prepare:
    1. Preheat oven to 425F.
    2. Gather all the spices you’ll need – phew it’s a lot of spices!
    3. Measure out 2 tsp. Yellow Curry, 1 1/2 tsp. Salt, 1 tsp. Ground Cumin, 1 tsp. Paprika, 1 tsp. Garlic Powder, 1/2 tsp. Cayenne Pepper, 1/2 tsp. Allspice, 1/2 tsp. Chili Powder, 1/2 tsp. Ground Coriander, 1/4 tsp. Ground Cardamom, 1/4 tsp. Ground Cinnamon, and 1/4 tsp. Ginger.
    4. Mix together the spices well.
    5. Wrap a baking sheet in foil, then lay the chicken thighs onto the foil.
    6. Rub the olive oil into the chicken, giving each piece of chicken about 1/2 Tbsp. Olive Oil. Make sure you do this on both sides. Once oiled, lightly sprinkle the spice mixture over both sides of the chicken and rub it in. Do this a second time with the spices, making sure both sides of the chicken is nicely coated with spice.
    7. Bake the chicken at 425F for 50 minutes.
    8. Let cool for 5 minutes or so and serve! Most of the oil and fat will be sitting underneath the chicken, so it’s your choice to either serve this or not – personally, I like to spoon it over the chicken for extra flavor.
    9. Garnish with red pepper flakes and chives, with a spooning of pan drippings!

    Each chicken thigh has 277 Calories, 19.9g Fats, 0.6g Net Carbs, and 21.1g Protein. I serve 2 as a portion, so each serving will have 555 Calories, 39.8g Fats, 1.3g Net Carbs, and 42.3g Protein.

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