Chili Rubbed Chicken Thighs Recipes

CHILI POWDER CHICKEN THIGH RUB & RECIPE

Steps:

• Preheat oven to 325 degrees
• Sprinkle each chicken thigh with a tablespoon of chili powder mixture, covering both sides.
• Place chicken thighs skin side down in a roasting pan. Cover tightly with foil and place in preheated oven. Bake for 60 minutes.
• Remove pan from oven and remove foil. Turn chicken thighs skin side up.
• Return to oven for 15 minutes and bake uncovered.
• Turn broiler on high and broil chicken thighs for 2-3 minutes, or until crispy and golden.
• Let rest for a few minutes before serving. I recommend a lemony arugula salad as the perfect side to these tasty chicken thighs.

CHILI RUBBED CHICKEN THIGHS

Steps:

• 1. Gather ingredients Preheat oven to 375 degrees. Clean chicken thighs pat dry make an incision in each thigh. the slit should be about an 1&1/2 inches long and just as deep. In small mixing bowl combine cream cheese, crabmeat, bacon crumbles and green onions. Insert 1 tablespoon of the mixture into each thigh pull skin over and secure with toothpicks. place flap side down into a 9x13" baking dish.
• 2. Season chicken with remaining dry ingredients. Cut butter into pats and place over , and around chicken. Cover with foil and bake in oven for 35 minutes.
• 3. Remove from oven and run under broiler for last 10 minutes to crisp up the skin watch it so skin does'nt burn. Remove and let set about 10-15 minutes so feeling will set and not run all over. Serve with your choice of sides.
• 4. Note: Easy does it on the salt remember the bacon is salty unless you are using low sodium bacon.

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

CHILI-RUBBED CHICKEN

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

CHILI RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

ALL PURPOSE CHILI LIME CHICKEN RUB

Steps:

• In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
• STOVETOP DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
• Garnish with extra fresh lime juice if desired.
• GRILLING DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
• Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
• Remove chicken from grill and let rest 5 minutes before slicing.