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Oh this is soooo good! I have several types of fresh herbs I grow in pots on the back deck and this fit the bill!!!! The flavor of the combination of herbs were so delicious.. I didnt' change a thing with this recipe.. The only thing I might do is go a little less on the salt. I think its important to let the herbs sit on the chicken and between the skin and meat for an hour as stated. I made this with grilled corn on the cob with basil butter and a few grilled summer squash. caesar salad on the side.. I will make this again .. thanks L. Duch for the great post.. I'm always looking for new ways to use my fresh summer herbs...
Delicious! Oiled the thighs with a bit of olive oil before putting the rub on ... excellent! Thank You ...
I was making pasta Alfredo and wanted to put chicken in it but was unsure what to do with it. I dumped all the spices into a plastic bag and shook the chicken up in it. I let it sit in the fridge for about an hour then grilled it on the stove in a grill pan. Sliced it into thin strips and served on top of the pasta. It was the perfect compliment. Thanks for the great recipe.:)
This was great tasting and very moist! Some of my thighs must have been off of mutant chickens so I had to add an additional 15 minutes to the cooking time. I skipped the paprika as I don't care for it, but otherwise, made as written. Made for the "HOT, SPICY AND TASTY JUNE 2009 Event."
What a wonderful and flavorful chicken thigh recipe! I didn't have fresh thyme but used dry and it wasy nice. Instead of garlic powder I used 3 cloves fresh pressed garlic. I did not use onion powder as I didn't have any, but it tasted great anyway. Instead of chili powder I used ground cayanne pepper as that's what I had on hand. I let it marinate for about 2 1/2 hours. I planned to grill it but it started raining so I broiled them instead. I preheated a broiler pan (sprayed with Pam for Grilling) in the oven and set to broil for about 5 minutes. I then added the chicken thighs skin side down and broiled about 8 inches from the coil and left the door ajar. After 15 minutes I turned the chicken and broiled for 15 minutes more. The skin crisped up very nicely was a nice alternative when I couldn't grill. Nice job Duch!