Cooking Instructions
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Step 1
In a small bowl, combine the whole
Red Peppercorns (3 g)
,
Fennel Seeds (2 g)
,
Ground Black Pepper (2 g)
,
Kosher Salt (6 g)
,
Fresh Rosemary (2 g)
,
Fresh Thyme (2 g)
,
Garlic (2 cloves)
, and
Brown Sugar (20 g)
.
Step 2
Using a sharp knife, trim any excess fat from the
Bone-in, Skin-on Chicken Thighs (455 g)
. Pat chicken dry with a paper towel. Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.
Step 3
Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.
Step 4
Place chicken on a platter, and transfer to fridge to marinate for at least 2 hours and up to 8. Take chicken out of the fridge 15 minutes before cooking.
Step 5
To grill, place thighs skin side down on the 375 degrees F (190 degrees C) grill for 6 minutes. Turn chicken, and continue cooking for approximately 12 minutes. For roasting, set a rack over a rimmed baking sheet. Place chicken on rack in the oven at 450 degrees F (230 degrees C). Roast 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.
Step 6
Tent the chicken and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.
