Cooking Instructions
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Step 1
Lightly crush the
Red Peppercorns (3 g)
and
Fennel Seeds (2 g)
with a mortar with pestle. Chop
Fresh Rosemary (2 g)
and
Fresh Thyme (2 g)
. Mince the
Garlic (2 cloves)
.
Step 2
In a small bowl combine herb rub ingredients:
Freshly Ground Black Pepper (2 g)
,
Kosher Salt (6 g)
,
Brown Sugar (20 g)
, chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.
Step 3
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.
Step 4
Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.
Step 5
Take chicken out of the fridge 15 minutes before cooking, and preheat the grill to 375 degrees F (190 degrees C).
Step 6
To grill: Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin.
Step 7
After 6 minutes, turn chicken and continue cooking for approximately 12 minutes.
Step 8
For roasting, preheat the oven to 450 degrees F (230 degrees C). Set a rack over a rimmed baking sheet. Place chicken on rack. Roast for 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.
Step 9
Let rest a bit before serving and enjoy!
