Crispy Chipotle Chicken Thighs
This makes a total of 12 Crispy Chipotle Chicken Thigh Halves. Each serving is 3 halves, coming out to 597 Calories, 53.5g Fats, 1g Net Carb, and 28g Protein.
Ingredients
- 6 Bone-in Chicken Thighs
- 1 tbsp. Olive Oil
- ½ tsp. Chipotle Powder
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Coriander
- ½ tsp. Smoked Paprika
- ¼ tsp. Cumin
- ¼ tsp. Oregano
- Pinch Cayenne
- Salt and Pepper to Taste
Instructions
- Mix the spice mix together by combining everything except for the olive oil, chicken, salt and pepper.
- Debone all chicken thighs and season on the meat-side only with salt, pepper, and seasoning mix.
- Pound thighs until a consistent width is achieved. Start heating olive oil in a cast iron skillet over medium-high heat.
- Flip chicken thighs around so the skin side is facing up. Season with salt and pepper only.
- Once pan is hot, add chicken to the pan skin side down. Let this cook for 8-10 minutes. Use a grease catcher to keep stovetop clean.
- Flip chicken over once the skin is crispy, and cook for an additional 2-4 minutes.
- Optional: Wilt some spinach in the chicken fat and add lemons into the pan as you serve.