Spicy Roasted Chicken Thighs

I mixed 1tbsp canola oil into the rub, to prevent the spices from burning, and to help transport (in the chemical sense) the spice oils and flavours into the meat. I had 6 large thighs, which I mixed with the rub in a large ziploc, and left to marinate in the fridge for 24 hours before cooking. Before cooking, I sprinkled a dry ground spice mix of Aleppo Pepper, Cumin and Coriander on top of each thigh. I nestled halved cherry tomatoes among the thighs. 40 mins at 375F (fan oven). Delicious!

Good. I took it easy on the lemon, as recommended, and I was happy I did. Next time I'll make sure to rub some of the mixture under the skin to give more flavor to the meat itself.

Made last night and was delicious. Only comment, a bit too lemony (it was a juicy lemon). May want to use less that the recipe indicates.

at 400 degrees for 35 to 45 min, your thighs will be way over 165 degrees, thus over cooked with juices in the pan and not in the thigh. ALWAYS USE A instant meat thermometer digital.

I agree that the sauce/spice rub was spread too thin for 8 thighs. Not enough flavor. I would use the same amount of sauce for 4 thighs if I made it again. I flashed at 500 degrees until the skin was crispy and then brought temp down to 400 until done. (Use oven thermometer) Nestled some Brussels Sprouts in between the thighs and they soaked up a lot of the lemon flavor!

I used boneless skinless thighs, substituted fresh cilantro for the ground coriander, and added a tbs of olive oil. It made it a little fruitier, and much fresher tasting. This is a great recipe.

Vegan so used the spice mixture with baked eggplant. Wow!

Convection oven temp 375.

Quick to pull together. Last minute dinner so I didn't have time to let the chicken and marinade sit for long. But still very tasty. No fresh jalapeno but jarred was okay. I didn't run the rub through a food processor but did crush the coriander in mortar with pestle. Definitely push rub under skin. Roasted for 30 minutes and when checked with instant read thermometer it was perfect at 165-degrees. Served this over rice. Used drippings with butter and vermouth which made an awesome sauce.

I’d use double quantity marinade for that many thighs and more salt..

This was really flavorful, one of best recipes for chicken thighs. Here was the surprise, had leftovers the next night cold - and flavors held up beautifully, every bit as good as hot. Might try cold with chicken wings for an elegant appetizer.

Made this tonight as directed - so easy - we all loved it and since I made extra, are looking forward to "cold chicken" tomorrow (or midnight tonight) :)

I read these noted before preparing. Wondered about need to rub paste under skin, or slit skin to get flavor to meat. The recipe says to pierce chicken skin all over with a small knife; was that not sufficient to allow flavors through? Did readers take these other steps instead of, or in addition to piercing the skin all over? Looking forward to trying this soon. Thanks

This was a hit. Make the sauce ahead of time. Throw some sweet potatoes on the pan part way through.

I really liked this recipe because it is simple and very flavourful. The first time I made it I forgot to add the lemon. In subsequent recipes I added half the lemon. I would highly recommend not adding the lemon to the marinade but rather drizzled onto the chicken just before serving. The tomato marinade sticks much better to the chicken pieces without the added lemon. I used cut up chicken pieces from a whole chicken. It’s a keeper!