Spicy Chicken Thigh Fat Bombs
Spicy Chicken Thigh Fat Bombs
Ingredients
For the Chicken Fat Bombs
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds total
- 4 ounces cream cheese, softened
- 1 jalapeño, finely minced, seeds removed for less heat
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons avocado oil, or ghee, for searing
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 400°F. Pat chicken thighs very dry with paper towels. Lay each thigh skin-side down on a cutting board. If the thigh is very thick in one area, carefully butterfly it open slightly to create a more even thickness, being careful not to cut through the skin.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the softened cream cheese, minced jalapeño, and minced garlic. Mix well until thoroughly combined.
⏱️ 3 min
- 3
Evenly spread about 1 tablespoon of the cream cheese mixture over the flesh side of each chicken thigh. Carefully roll each thigh tightly from one end to the other, ensuring the skin is on the outside of the roll. Secure each roll with 1-2 toothpicks if needed to hold its shape.
⏱️ 7 min
- 4
In another small bowl, combine the smoked paprika, cayenne pepper, onion powder, dried oregano, sea salt, and black pepper. Mix well. Generously rub this spice mixture all over the outside of each rolled chicken thigh, ensuring the skin is well coated.
⏱️ 3 min
- 5
Heat the avocado oil (or ghee) in a large oven-safe skillet (cast iron works great) over medium-high heat. Once shimmering, carefully place the chicken thigh rolls, skin-side down, into the hot skillet. Sear for 4 to 5 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 5 min
- 6
Flip the chicken rolls to the other side and sear for another 2 to 3 minutes. Then, transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F using a meat thermometer.
⏱️ 15 min•🌡️ 400
- 7
Remove the skillet from the oven and transfer the chicken fat bombs to a cutting board. Let them rest for 5 minutes before slicing. Remove any toothpicks before serving. Garnish with fresh chopped cilantro, if desired.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Thigh Fat Bombs
Ingredients
For the Chicken Fat Bombs
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds total
- 4 ounces cream cheese, softened
- 1 jalapeño, finely minced, seeds removed for less heat
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons avocado oil, or ghee, for searing
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 400°F. Pat chicken thighs very dry with paper towels. Lay each thigh skin-side down on a cutting board. If the thigh is very thick in one area, carefully butterfly it open slightly to create a more even thickness, being careful not to cut through the skin.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the softened cream cheese, minced jalapeño, and minced garlic. Mix well until thoroughly combined.
⏱️ 3 min - 3
Evenly spread about 1 tablespoon of the cream cheese mixture over the flesh side of each chicken thigh. Carefully roll each thigh tightly from one end to the other, ensuring the skin is on the outside of the roll. Secure each roll with 1-2 toothpicks if needed to hold its shape.
⏱️ 7 min - 4
In another small bowl, combine the smoked paprika, cayenne pepper, onion powder, dried oregano, sea salt, and black pepper. Mix well. Generously rub this spice mixture all over the outside of each rolled chicken thigh, ensuring the skin is well coated.
⏱️ 3 min - 5
Heat the avocado oil (or ghee) in a large oven-safe skillet (cast iron works great) over medium-high heat. Once shimmering, carefully place the chicken thigh rolls, skin-side down, into the hot skillet. Sear for 4 to 5 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 5 min - 6
Flip the chicken rolls to the other side and sear for another 2 to 3 minutes. Then, transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F using a meat thermometer.
⏱️ 15 min•🌡️ 400 - 7
Remove the skillet from the oven and transfer the chicken fat bombs to a cutting board. Let them rest for 5 minutes before slicing. Remove any toothpicks before serving. Garnish with fresh chopped cilantro, if desired.
⏱️ 7 min