Serves 6
50 min
2-Ingredient Spicy Chicken Thighs
Recipe GLPR80f9dab3bdefff
Succulent bone-in, skin-on chicken thighs seasoned simply with kosher salt and pepper, then roasted until golden and finished with tangy, spicy jarred cherry peppers and their pickling liquid. This minimal-ingredient recipe delivers maximum flavor with a crispy exterior and tender, juicy meat infused with bright, peppery notes. Perfect for a quick weeknight dinner or casual entertaining.
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Ingredients
4 bone-in, skin-on chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 jarred mild or hot cherry peppers, such as Cento
2 tablespoons hot cherry pepper pickling liquid
Directions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure the skin will crisp up during roasting.
In a small bowl, combine the kosher salt and freshly ground black pepper.
Place the chicken thighs skin-side up on a rimmed baking sheet. Season both sides evenly with the salt and pepper mixture.
Roast the chicken thighs in the preheated oven for 35 to 40 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh without touching bone.
While the chicken is roasting, coarsely chop the jarred cherry peppers.
Remove the baking sheet from the oven. Distribute the chopped cherry peppers over the chicken thighs and drizzle with the cherry pepper pickling liquid.
Return the baking sheet to the oven and roast for an additional 2 to 3 minutes to warm through and allow the flavors to meld.
Transfer the chicken thighs to a serving platter and spoon any pan juices and peppers over the top. Serve immediately.
