Ingredients:
- 4 bone-in, skin-on chicken thighs (about 6 oz/170g each)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon kosher salt (5g)
- ½ teaspoon black pepper (3g)
- 1 teaspoon smoked paprika (5g)
- ½ teaspoon garlic powder (3g)
- ½ teaspoon onion powder (3g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely chopped (about 1 cup/150g)
- 2 cloves garlic, minced
- 1 cup chicken broth (240 ml)
- ¼ cup soy sauce (60 ml)
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon brown sugar, packed (15g)
- 1 teaspoon Dijon mustard (5g)
- ½ teaspoon red pepper flakes (optional, for a bit of kick)
Instructions:
- Pat chicken thighs dry with paper towels. Mix together salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Season chicken thighs evenly with the spice mixture.
- Heat olive oil in the oven-safe skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip chicken thighs and sear for 2-3 minutes on the other side.
- Remove chicken thighs from the skillet and set aside. Add the remaining tablespoon of olive oil to the skillet. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Pour in chicken broth, soy sauce, apple cider vinegar, brown sugar, Dijon mustard, and red pepper flakes (if using). Stir to combine and bring to a simmer.
- Place the seared chicken thighs back into the skillet, skin-side up, nestled in the sauce. Transfer the skillet to a preheated oven at 325°F (160°C). Cook for 45-50 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C).
- For extra crispy skin, broil the chicken thighs for the last 2-3 minutes, keeping a close eye on them to prevent burning. Ensure the thighs are around 6 inches/15cm from the broiler.
- Remove skillet from the oven. Let the chicken thighs rest for 5-10 minutes before serving.