A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.
| Level: | Easy |
| Total: | 6 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 teaspoons packed light brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
- 2 tablespoons chopped chives
Instructions
- Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 300 degrees F.
- Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
- Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 40 g |
| Cholesterol | 233 mg |
| Sodium | 803 mg |
Reviews
Chicken was nice and tender but had zero taste.
A great do the night before recipe. The spice mixture is simple but goes well with the chicken skin, Only thing I will do next time is double the dry rub and start checking the chicken temp at 1 hour 20 minutes. At 1 hour 45 minutes my chicken was at 190.
For the time we actually liked chicken thighs! But how to “improve it” are not why I read the recipe.
OMG this is soooooo good. I made these the other day the meat just fell off the bones. So moist and delicious. I would give 10 stars if I could!!
The most amazing chicken thighs I’ve ever had!!!
This was very good. My husband groans when I say we’re having “boring” chicken but he asked for this again. The only problem was my mistake. When broiling I put it a few inches under the broiler as one normally would to broil, and the skin started to burn. I now know to leave the rack/pan where it was if broiling for 5 minutes, OR broil for only a minute or 2 if closer to the heating elements. My bad. OH another note: I had to triple the recipe for the rub to cover all the chicken thoroughly. And next time I’ll try hot paprika instead of regular. We love spicy.
Usually I go the opposite route and go for crispy skin, but gave this a dry and it was absolutely amazing! Beautiful golden brown color, super flavorful, and literally falls off the bone. Prepped it the day before and refrigerated over night.
I’ve made this recipe multiple times. You HAVE to double or triple the rub recipe. The amount in the recipe barely covers 3 thighs. Other than that little tip this is so delicious.
Made this last night with 8 bone in skin on chicken thighs. I marinated in fridge for 6 hours uncovered.
Doubled the rub amounts except for the salt and followed the recipe to a tea. So so good and so so easy. Great for company too because you don’t have to do anything until it’s time to eat. Yum!!!
Doubled the rub amounts except for the salt and followed the recipe to a tea. So so good and so so easy. Great for company too because you don’t have to do anything until it’s time to eat. Yum!!!
Before arranging in the baking dish to rest overnight I sliced fresh jalapenos into the bottom of baking dish.