Crispy Skin Chili Crisp Chicken Thighs Recipe

Buy Bone-in, Skin on Thighs

Take thighs out of packaging and pat dry with paper towel.

Don’t do any trimming – the skin will shrink and the bones are going to be pulled out later (easily).

Dry Brining the Thighs a Day or 2 Ahead

Take some kosher salt (1/2 tbsp per thigh, ish) and apply to the meat and skin side of the thighs.

Allow these to dry brine in your refrigerator (skin side up) on the bottom shelf for 2 hours, ideally overnight or a max of 2 days.

This is after 2 days:

Make Chili Crisp OR Buy Some From the Store

I have a more in-depth recipe for this but a condensed version is below.

Stuff I used:

• 2 large shallots
• 4 garlic cloves
• 1 large piece of ginger
• 3.5 tsp Sichuan peppercorns, cracked
• 1/4 cup arbol chiles, crushed
• 3 tbsp sesame seeds
• 1 tbsp diamond crystal kosher salt
• 1.5 tsp white pepper
• 1 tsp MSG
• 2 tbsp soy sauce
• 2 star anise
• 1 Stick Cinnamon
• 2 cups avacado oil
• 4 scallions, greens and whites, sliced=

Heat the Oil to 300F and Fry Ingredients Individually

Peel and slice your shallots, ginger, garlic, and scallions.

You then want to heat your oil and fry each of these separately, straining the oil each time you do so.

So you’d fry your sliced shallot strips, strain the oil and then put the fried shallots to the side.

Then repeat with the rest.

To The Other Pot You’ve Been Using to Strain the Oil, Add the Following Ingredients

• 1/4 cup crushed, chile de árbol
• 3 tbsp sesame
• 1 tbsp diamond crystal kosher salt
• 1.5 tsp White pepper
• 1 tsp MSG
• 2 tbsp soy sauce

Then take your hot oil and pour into this mixture.

Be mindful when you do as it will rise as they fry.

Then add your fried veg and mix.

Allow to cool before transferring to a storage container.

The Next Day, Get Your Grill to 300-325F for Direct Heat BBQ

The idea here is to elevate the meat above the hot coals so that it doesn’t burn.

Any grill can work but I used my charcoal grill with an elevated grill grate.

Place chicken thighs skin side down for 1 hour.

After 1 Hour, Flip the Chicken Thighs

When you flip, take some spray cooking oil – like avocado oil, olive oil, duck fat, beef fat, etc. – and spray the skin with the oil.

Grill skin side up for 30 minutes.

Take Off the Grill When ALL Chicken thighs are 200F+ Internal and Rest for 5-10 Minutes

Don’t worry about drying the meat out – chicken thighs aren’t white meat and are filled with collagen.

Meaning they’ll taste better when cooked to this high of a temperature.

If any of the skin has “charred” you can use some scissors to snip it off OR leave it on.

Mix Your Chili Crisp up and Then Top Your Chicken

I find 1 tbsp works well for 1 chicken thigh but adjust to your taste.

Enjoy!