Chili Powder Chicken Thigh Rub & Recipe
Weeknight cooking is everyone’s biggest challenge. No one wants to figure out how to whip up a delicious, healthy dinner after a long day. This recipe is a game changer. The rub can be batched ahead of time, making assembly a snap. Even better, chicken thighs reheat beautifully; so cooking a bunch on Sunday can make for several weekday meals.
Servings 6 3 oz jars of rub
- 4 2.5 oz jars chili powder
- 2 2.5 oz jars dried cumin
- 2 2.5 oz jars dried oregano
- 1/2 cup kosher salt
- 1/8 cup freshly ground pepper
- Combine all ingredients in a bowl and pour into individual jars for gifting.
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.