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Crispy Curry Rub Chicken Thighs

By Jason Fung, MD

Crispy Curry Rub Chicken Thighs

A very hands off, but extremely tasty recipe – this combines the crispiness of the chicken skin with the tender, almost falling apart, meat. Though it does take nearly an hour in the oven, it will only take you about 5 minutes of prep work to have everything ready. Recipe from ruled.me
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American, Asian
Servings 8
Calories 382 kcal

Ingredients
  

  • 8 chicken thighs bone-in, skin-on
  • 1/4 cup olive oil
  • 2 tsp yellow curry
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp allspice
  • 1/2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ginger

Instructions
 

  • Preheat oven to 425F.
  • Mix together all spices into a bowl.
  • Wrap a baking sheet in foil and lay all 8 chicken thighs onto the foil.
  • Rub olive oil evenly into all chicken thighs.
  • Rub spice mixture on both sides of the chicken, coating liberally.
  • Bake for 50 minutes.
  • Let cool for 5 minutes before serving.

Nutrition

Nutrition Facts
Crispy Curry Rub Chicken Thighs
Amount per Serving
Calories
382
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
142
mg
47
%
Sodium
 
551
mg
24
%
Potassium
 
305
mg
9
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
24
g
48
%
Vitamin A
 
426
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Asian, Break-Fast Meal, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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