If you have been following along with my cooking adventures this year, you know I love a good one pot meal. A one pot meal which only takes 30 minutes is even better. And one which only used pantry staples is the best. This recipe hits all three! The trick to success in this dish is patience. You need to let the chicken get really rendered and crisp on the skin side, and that is what takes the majority of the time in this meal. You could easily do this on a grill as well, but seeing how apartment living doesn’t allow for that, I improvised with the cast iron pan- same effect! If you love the flavor of rotisserie chicken, I highly encourage you to try this. It was sticky, spicy, sweet, and tangy. Since it only used pantry staples, it was also a very cost effective meal to throw together. This spice rub would also be great on steak or pork too; it would just be missing the crispy skin.
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon thyme
- 3/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1-2 pounds bone-in, skin on, chicken thighs (you could definitely use chicken breasts too!)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Preheat oven to 350 degrees
- Pull chicken thighs out, pat dry, and place in the fridge uncovered to help dry out for at least 20 minutes
- In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
- Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat. Really rub it in.
- Preheat a pan/grill to medium, add a tablespoon or two of oil, and cook the chicken skin side down. As it cooks, remove excess fat which is being rendered out of the chicken. This will help it get crispy. Leave a thin coating throughout the cooking process.
- Meanwhile, in a small bowl, whisk together vinegar and honey. Flip chicken over and brush mixture over chicken.
- Place in the oven to finish cooking through. Serve with rice, couscous, polenta, etc.