Ingredients
3 lbs bone in, skin on chicken thighs
2 tbsp ish olive oil
2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 bunch cilantro (about 2 to 3 oz)
⅓ cup plain yogurt
8 oz feta
Salt for seasoning the cilantro sauce
Directions
Step 1
Preheat oven to 400F.
Step 2
If you want the crispiest chicken skin you can get, pat the chicken dry. If you want still crispy chicken skin and want to be a little less fussy, don’t even bother.
Step 3
Smother the chicken in the olive oil and spices until evenly coated.
3 lbs bone in, skin on chicken thighs
2 tbsp ish olive oil
2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
Step 4
Place on a rimmed baking sheet and bake at 400F for 30-40 minutes. Chicken is fully cooked when the internal temp reaches 165F, but you want to take chicken thighs a little farther to help them get tender. I try to shoot for somewhere around 185-190F. *if you don't have an instant read thermometer just go until the chicken is deeply browned and crispy!*
Step 5
While the chicken is baking throw together your cilantro sauce. IT’S SO EASY.
Step 6
If you don't have a blender: Super finely chop the cilantro, mash the feta, and mix in the yogurt. 1. This will take extra time and 2. It’ll be chunkier, which honestly may not be a bad thing. *taste and adjust for salt*
2 - 3 cilantro (about 2 to 3 oz)
⅓ cup plain yogurt
8 oz feta
Salt for seasoning the cilantro sauce
Step 7
If you do have a blender: Just pop the cilantro, yogurt, feta, and a little salt in a blender and blitz dat up. *taste and adjust for salt*
2 - 3 cilantro (about 2 to 3 oz)
⅓ cup plain yogurt
8 oz feta
Salt for seasoning the cilantro sauce
Step 8
I like to be a total animal and just dip and eat the chicken with my hands, but I mean you could be civilized and use a fork and knife. However you decide to eat it,
Step 9
ENJOY!
