It still amazes me that just a spoonful of oil and a little bit of patience can result in juicy, tender chicken with golden crisp skin!
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Servings: 4-5 servings
Ingredients
1tablespooncoconut oil or light flavored olive oil
4-6chicken thighs or drumsticksdepending on size (I prefer smaller pieces)
2teaspoonsof chili powderI used NM Red Chili Powder
1teaspooncumin
3/4teaspoonkosher salt
3/4teaspoonfreshly ground black pepper
1/2teaspoonsmoked paprika
1/4teaspoonred pepper flakes
1/4teaspoonoregano
1/4teaspoongarlic powder
1/4teaspoononion powder
Instructions
In a small bowl, stir together all of the spices. Pour the oil into a large stainless or cast-iron skillet over medium heat. Generously sprinkle the chicken all over with the spices. Use your hands to rub it into the skin.
Place the chicken in the hot skillet, skin side down. Cook uncovered* for about 20-25 minutes. Let the pieces cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.
(If you are cooking drumsticks, I like to cook them for 15-20 minutes, then turn a third of the way over and cook another 15 minutes and then turn the final third of the way over and let them finish cooking for about 15 minutes more.)
When the meat closest to the bone is cooked through, the chicken is done. Enjoy!
Notes
A splatter screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering arona of this recipe.