This is one of my favorite ways to do chicken thighs. Whenever I buy skin-on chicken, I leave it uncovered in the fridge so the skin has a chance to dry out.
Bone-in, skin-on chicken thighs
Your favorite seasoning blend (mine is below)
Bacon grease or butter
Heat a griddle or large skillet over medium heat. Melt bacon grease and add chicken skin-side down. Place a cast iron skillet or other skillet with a heavy can in it on top of the chicken. Flip, using the Old Country Kitchenware Flexible Spatula, after 15 minutes. Place the weight back on top and cook for another 15 minutes or until cooked through.
All Purpose Seasoning Blend
1/4 cup sugar
1/4 cup salt
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
1 tbsp smoked paprika
1 tbsp ground chipotle chili powder
1 tbsp ground white pepper
1 tbsp ground black pepper
Mix together and store in an airtight container.
