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Recipe with Chicken Thighs – Spiced Roasted Chicken Thighs
Here is a great rub that works perfectly in the oven as well as the grill. If you have left over rub, simply store it in a covered container in a cool place. Here is what you will need for this:
Serves six
12 chicken thighs
1 TBS salt
1 tsp. black pepper
1 TBS ground cumin
1 tsp. cinnamon
½ tsp. ground cloves
1 tsp. allspice
1 tsp. cayenne
Preheat oven to 400 degrees. Oil a roasting rack inside a roasting pan.
Add all the spices into a bowl and mix well.
Place the thighs on the rack. Sprinkle them generously on both sides, leaving them skin side down.
Place the roasting pan in the oven and cook – skin side down – for about 20 minutes. Remove the pan from the oven and reduce the heat to 375 degrees. Flip the chicken and cook for an extra 25 minutes, or until a meat thermometer registers 175 degrees when inserted close to the bone. Make sure the chicken is cooked through but are not dried. Serve and enjoy.
CALORIES 526.79.; FAT 38.32 grs (sat 10.86; mono 16.23; poly 8.41); PROTEIN 42.27 grs ; FIBER 0.44 grs; CARBS 1.15 grs; CHOLESEROL 212.00 mg; IRON 3.02 mg; SODIUM 1785.27 mg; CALCIUM 16.39 mg
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ParisGrrl
August 15, 2012 at 1:00 pm
These are awesome–tried them tonight (with about half the listed cayenne) and they were a hit. We’ll definitely be making these again. Thanks so much for all your wonderful recipes and videos.
theFrugalChef
August 19, 2012 at 3:17 pm
You are very welcome! I am happy these worked for you. Thank you for trying them out!
Mary Ann
Martin
September 23, 2012 at 9:04 pm
Can you cook these chicken thighs without the skin?
thanks, Marty
theFrugalChef
September 27, 2012 at 3:06 pm
Hi Martin!
Yes, you can. I like keeping the skin on in order to keep the meat tender. I remove them before serving. However, if you prefer not to have them at all – go right ahead! Thanks for stopping by!
Mary Ann