Ingredients:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tablespoons olive oil
- 2 tablespoons Willy Nilly Dry Rub spice mix
Instructions:
- Season the Chicken:
- Pat dry chicken thighs with paper towel. Brush with olive oil.
- Sprinkle 1/2 tablespoon of the dry rub per thigh, coating both sides evenly. Let it sit for 10 minutes to soak in the flavor.
- Cook the Chicken:
- Preheat oven to 200°C (400°F) or set grill to medium-high.
- Bake on a parchment-lined tray for 25–30 minutes, or until internal temp reaches 75°C (165°F), and skin is crispy and caramelized.
- Alternatively, you can Grill skin-side down first for 5–6 minutes per side.
- Serve:
- Rest 5 minutes before serving.
- Enjoy your Dry Rub chicken with Serve with grilled veggies, coleslaw, or corn on the cob.