Description
Buttermilk Crispy Chicken Thighs with Chipotle is the perfect weeknight dinner!
Inactive time: 4 hours or up to 12 hours.
Ingredients
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 1 teaspoon Chipotle Chili Powder
- 2 teaspoons Dried Dill
- Salt And Black Pepper
- 2 cups Buttermilk
- 2 Tablespoons Chipotle Hot Sauce
- 6 Skin-on, Bone-in Chicken Thighs
- 3 Tablespoons Vegetable Oil
- Fresh Parsley Chopped For Garnish
Preparation
In a small bowl, whisk together garlic powder, onion powder, chipotle chili powder, dill, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
In a large bowl, whisk together 2 tablespoons of the spice blend, buttermilk and hot sauce until mixed thoroughly. Add chicken thighs and toss so that they are evenly coated. Cover and place in the fridge for at least 4 hours or up to 12 hours. Once your chicken has marinated, pull it from the fridge and drain through a colander.
To a large bowl, add remaining spice blend. Add chicken and toss to evenly coat.
Preheat oven to 400ºF. In a large oven-safe skillet (I used cast iron), heat = oil over medium-high heat. Add = chicken, skin-side down, and sear for about 8–10 minutes or until = skin is crispy and brown. Flip = chicken and cook for an additional 3 minutes, then transfer immediately to = oven to cook for 15–20 minutes or until = chicken is cooked through.
Remove from heat and let stand for 2 minutes before serving. Garnish with chopped parsley and enjoy!
