Time: 20 minutes plus marinating time
Complexity: easily
Servings: 4

A dry marinade of brown sugar, paprika, garlic powder, salt, and black pepper, combined with a long roasting process in the oven, produces stunning results: chicken thighs are incredibly juicy and tender, literally falling off the bone. A few minutes before the end of the cooking time, switch the oven to broil and sear the chicken until it's crispy and golden brown. Sprinkle the chicken with green onions and serve with the delicious pan juices for dipping.

Ingredients:

• 8 chicken thighs with skin and bones (about 3 pounds), thoroughly dried with paper towels
• 1.5 tsp. brown sugar
• 1 teaspoon paprika
• 0.5 tsp garlic powder
• 2 tbsp chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, brown sugar, garlic powder, paprika

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Preparation:

Step 1
• In a large bowl, combine sugar, paprika, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Add the chicken to the spice mixture and toss until coated.
Step 2
• Place the chicken in a single layer in a 22x32cm ovenproof baking dish. Cover with foil and refrigerate for at least 4 hours or overnight.
Step 3
• Preheat oven to 150°C.
Step 4
• Roast the chicken until very moist and falling off the bones, about 2 hours. Remove the pan from the oven and remove the foil. Using a spoon or ladle, drain as much of the liquid as possible from the pan into a separate bowl. Turn the oven to broil.
Step 5
• Grill the chicken until the skin is browned and crispy, about 5 minutes. Sprinkle the chicken with chives and serve with the pan juices.

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