Not to toot my own horn, but I’m pretty sure I make some of the best crispy skin chicken thighs in the oven. I know this recipe like the back of my hand, so its always fun for me to branch out and try something new with it. Usually I brine the thighs in heavy salt water and other various seasonings. This time, I made a marinade. I wanted to make a Mexican dish, so I created a cilantro lime and garlic marinade for the chicken to bathe in. Tender dark meat with some of the crispiest skin you’ll ever sink your teeth into, it can’t get any better than this.
I start with all-natural chicken thighs. Pat these bad boys dry COMPLETELY with paper towels before anything.
In a bowl, throw in the chicken. I made four. Add about 2 cloves of garlic, about 1/3 a bundle of freshly chopped cilantro, and juice from one lime. I also added some smoked paprika, garlic powder and onion powder. Don’t forget to add your salt and pepper.
Mix all the ingredients together so that all the chicken gets an even amount of all the seasonings. You can use tongs or like me, just use your hands. (Don’t forget to wash them after handling the raw chicken!)
In a hot skillet placed on medium-high heat, drizzle an even amount of extra virgin olive oil, Place the thighs skin side down into the skillet. Sear until skin is golden brown with slightly crisp edges.
Take the browned chicken and place it into a baking dish, skin side up. With the skillet you used to brown the chicken, throw in a pat of butter and swirl it around with the leftover juices from the pan.
After that, pour the juices over the chicken thighs.
With your oven at a temperature of 375°F, put the chicken thighs in for about 35 minutes. Take them out of the oven, baste the thighs with the juices from the bottom of the pan. (Not too much or else they will lose their crispiness!) Put them back in for about 10 minutes. Take them out and serve.
This time around I served it with some cilantro-lime rice and black beans, then topped it off with some shredded cheese. Yummy yummy in my tummy!