This recipe uses a super simple dry brine and a method to get crispy skin chicken thighs.
That’s then topped with a homemade chili crisp for TONs of flavor.
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 thai chili flakes
- 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 Thai chili flakes
- 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!
Crispy Skin Chili Crisp Chicken Thighs
Crispy skinned chicken thighs with homemade chili crisp
Prep Time30 minutes mins
Active Time1 hour hr 30 minutes mins
Dry Brine1 day d
Total Time1 day d 2 hours hrs
A Day in Advance, Dry Brine the Thighs
Take chicken thighs out of packaging and pat dry.
Take 1/2 tbsp of diamond crystal kosher salt and apply to the skin side and meat side of each chicken thigh.
Put the salted thighs into your refrigerator, skin-side up and allow these to dry brine for at least 2 hours – ideally overnight OR a max of 2 days.
Make Chili Crisp
Take your veg – peel and fine mince.
2 large shallots, 4 cloves garlic, 4 whole scallions, greens and whites, 1 large piece of ginger
Heat 2 cups of neutral cooking oil and fry sliced veg individually. Meaning, fry shallots, strain, and then reheat oil. Repeat with all veg and set aside. 2 cups avacado oil
To a large pot, add your dry ingredients.
1/4 cup thai chili flakes, 3 tbsp sesame seeds, 1 tbsp diamond crystal kosher salt, 1.5 tsp white pepper, 1 tsp MSG, 2 tbsp soy sauce
To the oil add your cracked sichuan peppercorns, star anise and cinnamon stick. Allow to fry for 1 minute and then remove star anise and cinnamon stick. 2 star anise, 1 stick Cinnamon, 3.5 tsp Sichuan peppercorns
Then pour hot oil into large pot with your dry ingredients.Mix well. Allow to cool before transferring to a storage container or mason jar.
The Next Day, Get Your Grill to 300-325F
After 1 Hour, Flip the Thighs
When you flip, spray the skin with some cooking oil – like avocado oil, olive oil, duck fat, beef fat, etc.
Allow the thighs to grill skin side up for 30 minutes.
Take the Thighs Off the Grill When ALL of them are 200F+ Internal
Top with Homemade Chili Crisp
I find 1 tbsp per thigh works best. Enjoy!
