Chilli Chicken Thighs
Serves: 4 - although very easily modified for number you wish to feed
Ingredients
1kg skinless, boneless, chicken thighs
1/2 teaspoon mild chilli powder
2 teaspoons paprika
1 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
Method
Set oven to at 190’C
In a medium bowl, combine all the rub ingredients together and mix well.
Add the chicken to the rub and using tongs rotate until thighs are evenly coated.
Add olive oil to chicken and rotate again to coat.
Sear the chicken in a heated frypan until nice and brown on both sides.
Transfer pan to oven and cook a further 10 minutes or until juices run clear
Remove from oven and allow to rest 5 minutes before serving
If barbecuing, prepare barbeque for direct and indirect cooking over medium heat - 190’C. First sear chicken over direct heat on hotplate. Once brown all over, transfer to indirect heat over grill plate and cook another 10 minutes before allowing to rest before serving.
A quick dinner idea is to serve with prepared tomato chutney, rice and steamed green vegetables or a leafy green salad.
