Sometimes I get REALLY sick of chicken. It can be boring and it’s so easy to overcook. To try to break away from some of my typical and overused chicken dishes, I went researching some new recipes on the internet. I came across this recipe for spice-rubbed chicken fromBeantown Baker and I’ve already made it twice. It’s SO good. I actually used chicken thighs instead because they are less expensive and less likely to dry out during baking. I halved the recipe listed on Beantown Baker’s blog but I wish I hadn’t because leftovers would have been nice! It almost tastes like fried chicken because the skin gets that crispy. This recipe is definitely a keeper!

Ingredients

5 pounds bone-in, skin-on chicken thighs
2 Tbsp kosher salt
3 Tbsp brown sugar
2 Tbsp chili powder
2 Tbsp smoked paprika
2 tsp ground black pepper
1/4-1/2 tsp cayenne pepper

1. Using a sharp knife, make a few slits in each of the skins (not meat) so as to create a crispy crust later. Put the chicken in a shallow baking dish (I used 9 x 13)

2. Combine the salt, sugar, chili powder, paprika, pepper, and cayenne pepper.

3. Massage the mixture onto all of the chicken pieces.

4. Cover with foil and put in the fridge over night. TRUST me, it’s worth the wait.

5. When ready to cook, preheat the oven to 425 degrees.

6. Transfer the chicken to a foil-lined baking sheet.

7. Bake the chicken about 25 minutes and then turn up the heat to 500 degrees or put on the broiler for about 5 minutes to achieve the crispy crust.

8. The internal temperature should read 170-175 degrees or the juices should run clear when you cut into it.

9. Let rest for a few minutes before serving.

Source: Slightly adapted from Beantown Baker