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Fall-Off-the-Bone Chicken

5 from 4 votes
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Passive Time overnight: 4 hours
Total Time: 6 hours 10 minutes
Servings: 3

Ingredients

  • 6 chicken thighs, skin-on, bone-in
  • 1 tsp brown sugar
  • 1 ½ tsp paprika
  • ½ garlic powder
  • 1 tsp sea salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 1 tbsp finely chopped chives (for garnish, optional)

Instructions

  • In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
  • Arrange coated chicken thighs in an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum og 4 hours.
  • Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil off the dish. Spoon out all juices and reserve for later.
  • Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.

Notes

  • Don’t forget to pat chicken thighs completely dry with paper towels before tossing with the spicy mixture. In order to achieve perfectly crispy skin, you need to remove as much moisture from the raw chicken as possible.

  • Washing raw chicken before cooking can increase the risk of food poisoning from campylobacter bacteria. Splashes of water from washing chicken can spread the bacteria onto working surfaces, hands, and clothing. Cooking will kill any bacteria, but you need to wash your hands with soap and clean all utensils, chopping boards, knives, and surfaces used to prepare raw chicken.
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