Restaurants›sneakybird›Salt Pepper + Garlic Recipe

Salt Pepper + Garlic Recipe

Inspired by sneakybird

Time50m

Serves4

Make Salt Pepper + Garlic Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salt Pepper + Garlic Rub

1 1/2 tbs kosher salt1 tsp freshly ground black pepper1 tsp Watkins garlic powder1/2 tsp granulated onion (optional)1/2 tsp dried parsley (optional, for color)

For the Protein / Main (example: 4 chicken thighs)

4 pieces bone-in, skin-on chicken thighs2 tbs olive oil1 piece lemon (optional, for serving)

Method

Salt Pepper + Garlic Rub

Mix rub

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, granulated onion (if using) and dried parsley. Whisk or stir thoroughly so the powders are evenly distributed.

For the Protein / Main (example: 4 chicken thighs)

Prepare chicken

Pat the chicken thighs dry with paper towels. Dry skin helps the rub adhere and promotes crisping.

Oil and season

Drizzle the olive oil over both sides of the chicken thighs and rub it in with your hands. Sprinkle the Salt Pepper + Garlic rub evenly over the skin side and the underside so all surfaces have a thin, even coating. Use all or most of the rub; reserve a pinch for finishing if desired.

Rest (optional)

If time allows, place the seasoned chicken on a rack set over a sheet pan, cover loosely, and refrigerate 30 minutes to 2 hours to let flavors penetrate and skin dry slightly. If short on time, proceed directly to cooking.

Roast (oven method)

Preheat oven to 425°F (220°C). Place the chicken thighs skin-side up on a rack or baking sheet lined with foil. Roast for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.

Pan-sear then oven finish (alternate method)

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil and place chicken thighs skin-side down. Sear 4–6 minutes without moving until skin is deeply browned. Flip and sear the other side 2 minutes. Transfer skillet to a preheated 400°F (200°C) oven and roast 12–18 minutes until internal temperature reaches 165°F (74°C).

Rest and serve

Remove chicken from the oven and let rest 5 minutes. Squeeze lemon over the chicken if using. Serve hot with extra pinch of the rub if desired.