Wednesday, May 2, 2012

Crispy Rosemary Chili Garlic Chicken Thighs

Alas, we have another installment of Mama Rose Recipes! I know that most people don't think of chicken thighs as being a healthy meat, and I agree, it is not the best for you. However, this recipe has so much flavor going on, it is hard to resist. So we compensated with a salad and roasted vegetables as our sides.

While I was making dinner on Monday night, Ryan came into the kitchen and asked if he could help. As usual, I was multi-tasking like a champ and asked him to help put together the marinade for the next's nights dinner. He asked if it was the thighs and instantly got a huge grin on his face!

So needless to say, this is actually a dinner that we "both" made. His favorite part was shaking the mix around.

Crispy Rosemary Chili Garlic Chicken Thighs |

I do want to note that I made a few mistakes with this. I accidentally bought skinless, boneless chicken thighs (not good when you are trying to get a crispy skin)! And they were smaller than bone-in, so they took less time to cook. I also didn't put the thighs on a parchment-lined baking sheet, but in a baking dish...not a good move if trying to get them crispy. The lesson here: READ THE RECIPE ALL THE WAY THROUGH BEFORE YOU START!

Needless to say, I have had this before from my Mom and it is a fantastic recipe. So I will share her version of the recipe and not mine!! Enjoy :)

Crispy Rosemary Chili Garlic Chicken Thighs

Yields: 4 servings
Prep Time: 15 minutes, plus marinade time (1-24 hours for chicken)
Cook Time: 30-35 minutes

1/4 cup buttermilk (can also use plain greek yogurt)
2 tablespoons olive oil
tablespoons fresh lemon juice
tablespoons fresh rosemary, chopped
tablespoons chili garlic sauce
2 large cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 5 large chicken thighs, bone-in, skin-on

In a medium bowl, whisk together the buttermilk, olive oil, lemon juice, rosemary, chili sauce, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat the chicken and place flat in a large shallow bowl. Let this marinade in the refrigerator for at least one hour and up to 24 hours.

Crispy Rosemary Chili Garlic Chicken Thighs |

When the thighs are ready to be cooked, preheat the oven to 375F and arrange the chicken thighs in a single layer on a sheet pan lined with parchment paper. Spread any remaining marinade from the bag over the thighs. Bake for about 35-40 minutes, or until the chicken is cooked through. Turn the broiler on high and broil for 4 minutes until the skin is crispy and golden brown on top.

Crispy Rosemary Chili Garlic Chicken Thighs |

A few notes:
  • I also use this marinade for grilled shrimp and scallops and it works well (do not marinate more than an hour on seafood).
  • Loved this marinade so much I also tried on chicken breast on the grill - great!!

No comments:

Post a Comment