Crispy Nigella Chicken Thighs

$To make crispy Nigella chicken thighs, you need simple, fresh ingredients. Here’s what you will need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons nigella seeds - 2 tablespoons olive oil - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays an important role. The chicken thighs offer juiciness and flavor. Nigella seeds give a unique taste that makes the dish special. Olive oil helps with browning and crispiness. Garlic and onion powder add depth. Smoked paprika brings a hint of smokiness. Salt and pepper enhance the overall flavor. If you can’t find nigella seeds, try using sesame seeds or poppy seeds. They won’t taste the same, but they add crunch. For olive oil, avocado oil works well too. If you don’t have garlic powder, use fresh minced garlic. You can use fresh onions instead of onion powder but remember to add them in smaller amounts. Choosing fresh ingredients will improve your dish. Look for chicken thighs that have bright skin and no off smell. The meat should feel firm and not slimy. When selecting spices, check the expiration date. Fresh spices lend better flavor. Fresh parsley should be vibrant green. Avoid wilting or yellowed leaves. These small choices make your crispy Nigella chicken thighs taste even better. {{ingredient_image_1}} First, heat your oven to 425°F (220°C). This high temperature helps get that crispy skin. While the oven heats, take your chicken thighs and pat them dry with paper towels. This step is key. Dry skin means crispier chicken. In a small bowl, mix the nigella seeds, garlic powder, onion powder, smoked paprika, olive oil, salt, and pepper. This blend makes a tasty paste. Use your hands to rub this mixture on the chicken thighs. Make sure to get under the skin. That’s where the flavor hides. Place the chicken thighs on a baking sheet lined with parchment paper. This helps with cleanup and cooking. Bake for 30 to 35 minutes. Look for golden brown skin. If you want extra crispiness, you can broil them for the last 3 to 5 minutes. Keep a close eye to avoid burning. Once done, let the chicken rest for 5 minutes. Sprinkle some fresh parsley on top for a bright finish. Enjoy your crispy Nigella chicken! To get that perfect crispy skin on your chicken thighs, start by drying them well. Use paper towels to pat the chicken completely dry. This step removes excess moisture, which helps the skin crisp up nicely. After drying, rub a mix of olive oil and spices under the skin. This method seals in flavor and boosts crispiness. For great flavor, let the chicken marinate for a bit. After seasoning, cover the thighs and refrigerate for at least 30 minutes. If you can, let them sit overnight. This time allows the spices to soak in deep. Use fresh garlic and onion powder for a stronger taste. And always taste your seasoning mix before applying it. Adjust salt and pepper to match your preference. One big mistake is skipping the drying step. Moisture leads to soggy skin. Another common error is not using enough seasoning. Make sure to coat the chicken all over, including under the skin. Avoid overcrowding your baking sheet as well. Give each thigh space to cook evenly and become crispy. Lastly, don’t forget to check the internal temperature. Use a meat thermometer to ensure it reaches 165°F (74°C). Pro Tips Tip for Drying Chicken: Pat the chicken thighs thoroughly dry before seasoning. This helps achieve a crispy skin by removing excess moisture. Tip for Flavor Infusion: For enhanced flavor, marinate the chicken thighs with the spice mixture for at least an hour or overnight in the refrigerator. Tip for Even Cooking: Make sure the chicken thighs are of similar size to ensure they cook evenly in the oven. Tip for Serving: Let the chicken rest after baking to allow the juices to redistribute, ensuring a moist and flavorful bite. {{image_2}} If you like spice, this version is for you. Add 1-2 teaspoons of cayenne pepper to the spice mix. This will give your chicken a nice kick. You can also toss in some chopped jalapeños for extra heat. Just remember, start small and taste as you go! Want to change up the flavor? Add fresh herbs! Mix in 1 tablespoon of chopped fresh rosemary or thyme into your spice blend. You can also use dried herbs if fresh ones aren’t available. This gives the chicken a nice, earthy taste that pairs well with the nigella seeds. You can make these thighs in an air fryer or on the grill too! For the air fryer, cook at 400°F for 25-30 minutes. Keep an eye on them to make sure they don’t burn. If grilling, set your grill to medium heat and cook for about 20-25 minutes, flipping occasionally. This will give a smoky flavor that’s hard to resist! To store leftover chicken thighs, let them cool first. Place them in an airtight container. You can also wrap them tightly in plastic wrap. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you reheat, aim to keep the skin crispy. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 15-20 minutes. This will help the skin regain its crunch. You can also use an air fryer for even better results. Set it to 350°F (175°C) and heat for 10 minutes. For freezing, wrap the chicken tightly in foil or freezer bags. Label the bags with the date. You can freeze for up to three months. When ready to use, transfer the chicken to the fridge to thaw overnight. Never thaw at room temperature. After thawing, reheat as mentioned above for that crispy goodness. Nigella seeds are small black seeds from the Nigella sativa plant. They have a unique flavor that is nutty and slightly peppery. You can find these seeds in many grocery stores, often in the spice aisle. Health food stores and Indian markets also carry them. If you can’t find them locally, you can buy them online easily. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Keep an eye on them to avoid overcooking. Adjust your baking time to about 25-30 minutes. The spice mix will still give you great flavor and crispiness! To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. This ensures your chicken is safe and delicious to eat. This post covers all you need for crispy nigella chicken thighs. We explored key ingredients, substitutes, and tips for freshness. You learned step-by-step instructions for prepping, seasoning, and baking. We also shared tricks to ensure crispiness and flavor. Plus, we presented tasty variations and stored leftover chicken properly. Enjoy your cooking adventure! With these tips, you can create delicious meals with ease. Happy cooking!$

Crispy Nigella Chicken Thighs

Deliciously seasoned chicken thighs with a crispy skin, perfect for a hearty meal.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons nigella seeds
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels. In a small bowl, mix together the nigella seeds, garlic powder, onion powder, smoked paprika, olive oil, salt, and pepper to form a paste.
Rub the spice mixture generously over each chicken thigh, ensuring to get under the skin for maximum flavor and crispiness.
Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
Roast in the preheated oven for 30-35 minutes or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
For even crispier skin, switch to broil for the last 3-5 minutes, keeping a close eye to avoid burning.
Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

For extra crispiness, broil for a few minutes at the end.

Keyword chicken, crispy, nigella seeds