Beer Pairing Recipe - Cold IPA
Spicy Cayenne Chicken Thighs
Try this recipe out from our Prep/Line cook, Aiden, from our Flagstaff Barrel + Bottle House location! This recipe pairs well with any of our Cold IPAs!
Prep time - 10min
Cook time - 20 min
8 servings
EQUIPMENT
Dutch oven or other heavy-bottomed oven-safe pot
Small mixing bowl
INGREDIENTS
8 bone-in skin-on chicken thighs
salt and black pepper to taste
2 tablespoons of olive oil
2 tablespoons unsalted butter
1/4 cup honey
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
INSTRUCTIONS
Preheat your oven to 400 degrees (204 degrees celsius)
Season the chicken thighs generously with salt and black pepper.
Heat the olive oil and butter in a dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
Once butter has melted and starts to foam, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes.
Remove chicken thighs from the pot and set aside on a plate.
In a small bowl, whisk together the honey, apple cider vinegar, soy sauce, minced garlic, cayenne pepper, smoked paprika, dried thyme leaves and ground cinnamon.
Pour the honey mixture into the dutch oven and stir well.
Return the chicken thighs to the pot, skin side up. Spoon the honey mixture over the chicken.
Transfer the pot to the preheated oven and bake for 20 minutes or until the chicken is cooked throughout to 165 degrees and the sauce is bubbly and thickened.
Serve hot with your desired sides.
TIPS AND TRICKS
Make sure chicken thighs are at room temperature before cooking to ensure even cooking.
You can marinate the chicken thighs in the spice mixture for up to 24 hours for extra flavor.
For a crispier skin, broil the chicken thighs for a few minutes after baking.
Serve the chicken thighs with a side of roasted vegetables or a fresh salad for a balanced meal.
