Yeah, I know, bone-in / skin-on chicken thighs when all the trends are boneless / skinless. Bone-in / skin-on tastes better and is healthier. The juices are an important to the flavour and texture. I use bone-in / skin-on dark chicken meat for several recipes with good reason. So there. BTW: spicy!
Ingredients:
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 2 teaspoons dried chili flakes
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon seasoning salt
- just a touch of garlic powder
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 8 to 10 chicken thighs. Did I mention bone in / skin on?
How to:
- Mix the ingredients together and marinade the chicken thighs for 2 hours. Save the sauce for basting while they cook
- Cook until done, either in oven at 375 degreed F, or on a barbeque at low to medium heat until done. The internal temperature should be between 165 and 170 degrees F.
- Baste with the extra sauce as they are cooking.
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