Greek Chicken Thighs
This is the chicken dish that convinced my wife to love dark meat. It's a very simple and favorable dish, and the pepper jack salsa really balances out the dish.
Ingredients
- 4 bone-in organic chicken thighs
- 2 tablespoons Greek seasoning (see my recipe)
- 3 tablespoons avocado oil
- 4 oz pepper jack cheese, cut into small cubes
- 1 tablespoon capers, minced
- 1 tablespoon Texas Pete peppers, minced
- 1/2 cup tomatos, diced
- 6 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- Salt & pepper
Instructions
Preheat oven to 400°F.
On a baking sheet lightly coated with avocado oil, roast the chopped tomatoes and chopped garlic for 10-15 minutes until garlic is golden brown.
Pat 6 bone-in, skin-on chicken thighs dry. Massage with 1 tbsp avocado oil, 3 tbsp Greek spice blend and a pinch or two of salt.
Grab an oven safe pan, sear chicken in 1-2 tbsp avocado oil, about 2-3 mins per side.
Put it in the oven in the same dish, or move to a rack over a baking sheet. Pour pan drippings over.
Bake 30-40 min until skin's crispy and internal temp is greater than 165 degrees. Rest a few min to lock in juices.
While the chicken is baking, make the salsa by mixing pepper jack cheese (cubed or crumbled), chopped capers, Texas Pete peppers, roasted tomatoes, roasted garlic cloves, 2 teaspoons Greek seasoning, 2 tbsp extra-virgin olive oil, and salt and pepper to taste. Refrigerate until serving.
Serve chicken with 2 tablespoons of the salsa on top.
