Spice Rubbed Charred Chicken Thighs Recipe

Make the spice rub

In a small bowl combine smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper. Stir to blend evenly.

Prep and rub chicken

Pat the chicken thighs dry with paper towels. Drizzle 2 tablespoons olive oil over the thighs and rub to coat. Sprinkle the spice rub over both sides of each thigh, pressing gently so it adheres. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours; bring back to room temp 20 minutes before cooking).

Char the chicken

Heat a heavy skillet (cast iron preferred) or grill over medium-high heat. Add a thin film of neutral oil or just place thighs skin-side down (if skin-on). When very hot and shimmering, add thighs in a single layer without crowding. Cook 4–6 minutes without moving to develop a deep char; flip and cook 4–6 minutes more until internal temperature reaches 165°F (74°C). For thicker thighs, reduce heat to medium and cook an additional 3–5 minutes as needed. Remove to a resting rack or plate and tent loosely with foil for 5 minutes.

Cook the potatoes

Place halved potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly (5–7 minutes) so they are warm but not hot.

Make the dressing

In a small bowl whisk together Dijon mustard, white wine vinegar, 3 tablespoons olive oil, 1/2 teaspoon black pepper, and a pinch of salt to taste. Taste and adjust acidity or oil as desired — dressing should be bright and slightly tangy.

Assemble potato salad

Place warm potatoes in a large mixing bowl. Add sliced celery, thinly sliced red onion, and chopped parsley. Pour dressing over the potatoes and gently fold to combine, taking care not to break the potatoes. Adjust seasoning with additional salt and pepper to taste. Let sit 10 minutes to allow flavors to meld; serve warm or at room temperature.

Preheat and prepare broccoli

Preheat oven to 450°F (230°C). Toss broccoli florets with 2 tablespoons of the olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl so they are evenly coated.

Roast broccoli

Spread broccoli in a single layer on a rimmed baking sheet. Roast on the top rack for 12–16 minutes, turning once halfway, until tips are deeply browned and florets are tender-crisp.

Make garlic oil & finish

While broccoli roasts, warm 2 tablespoons olive oil in a small skillet over low heat. Add minced garlic and cook gently for 30–60 seconds until fragrant but not browned. Remove from heat and stir in optional lemon juice. When broccoli is done, drizzle the garlic oil over the hot florets and toss to coat. Taste and adjust salt if needed.

Plate 2–3 spice-rubbed charred chicken thighs per person alongside a generous scoop of new potato salad and a portion of roasted broccoli. Scatter extra chopped parsley over the potatoes and chicken, and serve with lemon wedges for squeezing over the chicken and broccoli.

Leftovers: refrigerate chicken and sides separately in airtight containers for up to 3–4 days. Reheat chicken in a 350°F oven until warmed through to preserve texture; re-crisp broccoli briefly under a broiler or hot skillet if desired.