There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: For years, we have been told thighs are the best part of the chicken. Now we agree wholeheartedly.
Just when you were fretting that your grill might never get to see the light of day again, here's a great reason to break it out, clean it off, and warm it up. In the case that your grill is buried under a snow drift, fret not -- this recipe works just as well on a grill pan.
The bone-in, skin-on chicken thighs are first doused in a spice blend that includes garlic and onion powders, oregano, and chili powder and paprika for an extra kick, then slow-grilled over low heat. The result is highly flavorful, crispy chicken thighs. So mix up some spice blend, high-five for everything make-ahead, and light up the grill -- er, grill pan. No matter the weather, it's time to work these chicken thighs into your weeknight dinner plans.
More: Can't get enough thighs? Here are ten more ways to cook the dark meat.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon tumeric
1/4 teaspoon chili powder
1/2 teaspoon paprika
8 bone-in, skin-on chicken thighs
Photo by Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now