We are working on a 4th cookbook, and if you follow us on Instagram, you can see lots of fun “teasers” as we work on the book! We haven’t really officially announced the book, and what it’s about, but don’t worry… the announcement is coming, and I’ll just say that you will NOT be disappointed. We can’t wait to share all the details with you! Sometimes when working on a cookbook, it’s really easy to get sick of your own food, or cooking for that matter. In fact, for weeks I hated all food, everywhere. Wanted nothing to do with anything, just from cooking so much. I made the mistake of posting a goofy status about it on Facebook, which resulted in my SIL texting me to say “maybe post a picture of you drinking, so people stop thinking you are pregnant.” Oops. Well, I don’t drink, so that was no help. Sorry friends and family (mostly family). I’m not pregnant. Anyway, my point is that when working on a cookbook, it’s really hard to make daily meals, so I get really excited when I’m actually inspired to make a non-book-recipe meal! We really love chicken thighs. They are probably our favorite cut of chicken, but they have to be skin-on. Definitely skin-on. Crispy chicken skin is just the best. We usually bake them in the oven with just salt on the skin, because when you cook all your meals from scratch every single day, you really need simple. Since I was feeling fancy, I decided to test out a new spice blend for the thighs. It smelled amazing, and we were starving, so I was really excited to try it out.
- Mix all of the spices together in a small mixing bowl.
- Rinse the chicken thighs and pat dry so that the skin is still just slightly moist (it will help the spices adhere).
- Liberally dust the chicken thighs with the spice blend, just on the skin side.
- Prepare your grill to moderate heat with a cool spot (indirect heat). If you have propane, keep a burner on low flame or off completely.
- Cook the chicken bone side down for 25-30 minutes, until it is cooked completely. Do not flip to the skin side for more than a moment or two (and closely monitor if you do), because the spices will burn. The chicken should be 165 degrees F (74 C) in the thickest part.
Still Hungry? Good!
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Shop Cooking Tools
If you feel inspired by this post and want to set yourself up with the grill (or smoker) we recommend, visit the Primal Palate online store! You’ll find all the cooking gadgets we love, handpicked, just for you.
We have several cookout-themed menus on our site. Browse our entire collection of menus to see them all!
Contributor “Worth Every Chew” just uploaded these GORGEOUS Blueberry Scones, the perfect treat for this time of year, since blueberries are in full swing!
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