Right off the bat, I have to tell you diehard chicken breast folks a hard truth: this will not work with chicken breasts. Thighs or drumsticks only, lovelies. This method – because it’s not a recipe, per se – only works by using the natural fat in the thigh meat, and breasts just don’t have enough of it. And frankly, I had enough dry chicken breasts in the 1990s when I was about the fat-free life to last me until the backend of eternity.
The second thing you need to know is that to get the results I promise you’ll get, just follow the instructions. Do not add a little broth. Do not get fancy here.
Ok, now that the disclaimers are out of the way, I can tell you about these chicken thighs. They are juicy, they have a delicious crust, and nobody will say no to seconds.
You’ll need:
Boneless, skinless chicken thighs – I usually get a couple of pounds so I have leftovers, but the amount doesn’t matter to the recipe. (However much your people will eat, or the amount you need for meal prep, make that much.)
Slap Ya Mama Seasoning – or if there’s another spice blend you love, by all means, give it a try, but this one has never failed me.
Method:
Spray a baking dish with the avocado oil spray, and arrange the thighs in the dish. Sprinkle the Slap Ya Mama seasoning over the thighs, enough to cover the surface of each chicken piece. Cover with loose foil or a lid, slightly askew, to let steam escape.
Cook covered at 325 degrees for about 45 minutes. Then, remove foil/lid, and turn the oven up to 400 degrees. Continue cooking for another 10-15 minutes or so. Check frequently at the end. You’ll know when it’s done when it has a nice golden brown crust on the top.
Make good use of the oven while your chicken is cooking, and throw in some potatoes (in foil for baked potatoes, or chopped for roasted, crispy bites) and some of your favorite veggies to roast. Easy enough for a weeknight, fancy enough for Sunday dinner with the in-laws.