Roasted Chicken & Spicy Shred Sauce
Roasted Chicken & Spicy Shred Sauce
Ingredients
For the Roasted Chicken
- 1 1/2 pounds chicken thighs, skin-on, bone-in
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 tablespoons garlic powder, or onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1 tablespoon baking powder
For the Spicy Shred Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise, to 3 tablespoons
- 2 scallions, roughly chopped
- 2 large handfuls fresh cilantro
- 1/2 jalapeño, seeds removed if preferred, roughly chopped
- 1 1/2 tablespoons lime juice, from 1 1/2 limes
- 1/4 teaspoon paprika, or chipotle powder, to taste
- 2 pinches salt, to taste
Instructions
- 1
Place the skin-on, bone-in chicken thighs into a large mixing bowl. Drizzle with olive oil.
⏱️ 2 min
- 2
Season the chicken with salt, black pepper, garlic powder (or onion powder), smoked paprika, oregano, and cayenne pepper. Add the baking powder.
⏱️ 3 min
- 3
Mix all the ingredients thoroughly, ensuring the chicken is evenly coated with the spices and baking powder. For best results, let the chicken sit at room temperature for at least 20 minutes before cooking to allow the flavors to meld and the baking powder to work its magic for crispier skin.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil, then place a wire rack on top. Arrange the seasoned chicken thighs on the wire rack, ensuring there is space between each piece for air circulation.
⏱️ 5 min•🌡️ 400
- 5
Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Alternatively, if using an air fryer, air fry at 400°F (200°C) for 23-25 minutes on the first side, then flip and cook for an additional 5 minutes.
⏱️ 30 min•🌡️ 400
- 6
While the chicken is roasting, prepare the Spicy Shred Sauce. In a small food processor, combine the Greek yogurt, mayonnaise, chopped scallions, fresh cilantro, jalapeño (with or without seeds, as preferred), lime juice, paprika (or chipotle powder), and a couple pinches of salt.
⏱️ 5 min
- 7
Process the sauce until smooth, scraping down the sides as needed. Taste the sauce and adjust seasonings (more salt, lime juice, or spice) as desired.
⏱️ 5 min
- 8
Once the chicken is cooked, remove it from the oven or air fryer and let it rest for a few minutes before serving. Serve the roasted chicken hot, with a generous dollop of the Spicy Shred Sauce on the side. This dish pairs well with rice, vegetables, quinoa, or couscous.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken & Spicy Shred Sauce
For the Roasted Chicken
- 1 1/2 pounds chicken thighs, skin-on, bone-in
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 tablespoons garlic powder, or onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1 tablespoon baking powder
For the Spicy Shred Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise, to 3 tablespoons
- 2 scallions, roughly chopped
- 2 large handfuls fresh cilantro
- 1/2 jalapeño, seeds removed if preferred, roughly chopped
- 1 1/2 tablespoons lime juice, from 1 1/2 limes
- 1/4 teaspoon paprika, or chipotle powder, to taste
- 2 pinches salt, to taste
Instructions
- 1
Place the skin-on, bone-in chicken thighs into a large mixing bowl. Drizzle with olive oil.
⏱️ 2 min - 2
Season the chicken with salt, black pepper, garlic powder (or onion powder), smoked paprika, oregano, and cayenne pepper. Add the baking powder.
⏱️ 3 min - 3
Mix all the ingredients thoroughly, ensuring the chicken is evenly coated with the spices and baking powder. For best results, let the chicken sit at room temperature for at least 20 minutes before cooking to allow the flavors to meld and the baking powder to work its magic for crispier skin.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil, then place a wire rack on top. Arrange the seasoned chicken thighs on the wire rack, ensuring there is space between each piece for air circulation.
⏱️ 5 min•🌡️ 400 - 5
Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Alternatively, if using an air fryer, air fry at 400°F (200°C) for 23-25 minutes on the first side, then flip and cook for an additional 5 minutes.
⏱️ 30 min•🌡️ 400 - 6
While the chicken is roasting, prepare the Spicy Shred Sauce. In a small food processor, combine the Greek yogurt, mayonnaise, chopped scallions, fresh cilantro, jalapeño (with or without seeds, as preferred), lime juice, paprika (or chipotle powder), and a couple pinches of salt.
⏱️ 5 min - 7
Process the sauce until smooth, scraping down the sides as needed. Taste the sauce and adjust seasonings (more salt, lime juice, or spice) as desired.
⏱️ 5 min - 8
Once the chicken is cooked, remove it from the oven or air fryer and let it rest for a few minutes before serving. Serve the roasted chicken hot, with a generous dollop of the Spicy Shred Sauce on the side. This dish pairs well with rice, vegetables, quinoa, or couscous.
⏱️ 5 min