Amount Per Serving
calories 455
% Daily Value *
Total Fat 32 g 49 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 189 mg 63 %
Sodium 1140 mg 48 %
Potassium 14 mg 0 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 0 g 2 %
Sugars 1 g
Protein 32 g 63 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 7 %
Combine all the spices to make the dry rub. There is enough dry rub to make 12 chicken thighs, so you can either save half of the dry rub for another time, or double the amount of chicken used.
Rinse the chicken and pat dry with a paper towel. Use half of the dry rub for 6 chicken thighs, ensuring you get an even coating of spices all over the chicken. Cover with plastic wrap and marinate in the refrigerator overnight (or at least 6 hours).
After the chicken is done marinating, preheat the oven to 400 degrees F. Transfer the chicken to a cast iron skillet or baking dish and roast for 15 minutes. Use a spoon or brush to baste the chicken with any drippings at the bottom of the skillet/baking dish. Feel free to remove the chicken from the oven to baste. When you're done, return the chicken to the oven for another 10 to 15 minutes.
After 10-15 minutes, use a meat thermometer to check that the internal temperature near the bone is 165 degrees Fahrenheit. When the chicken is done, baste it one more time with the drippings, and garnish with scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 291.3mg | 10 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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