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Poultry | |
| 1 tablespoon cumin 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste 8 bone-in, skin-on chicken thighs 2 tablespoons unsalted butter 1 cup buttermilk 2 tablespoons chopped fresh cilantro leaves | |
| Preheat oven to 400 degrees F. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder; season with salt and pepper, to taste. Season chicken thighs with spice mixture, rubbing in thoroughly on all sides. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove from heat and stir in buttermilk. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve chicken immediately, garnished with cilantro, if desired. | |
| I soaked the chicken in buttermilk (with some hot sauce) the night before to make the chicken extra tender. | |
Excellent | |
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