Chicken thighs from the tray

Ingredients for 4 servings:

• 4 chicken thighs with back part
• 2 tbsp, heaped paprika powder
• 2 tbsp, heaped curry powder
• 4 tbsp, heaped spice mix (grill seasoning for poultry)
• n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple but delicious

Rinse the chicken thighs thoroughly with cold water and pat dry with kitchen paper. Place the barbecue seasoning (the one I use, for example, consists of iodized salt, curry, paprika, pepper, sugar, dextrose, and smoked salt), paprika powder, and curry powder into a screw-top jar. Then add enough oil to create a marinade that isn’t too runny, stirring frequently. Brush the chicken thighs thickly with the marinade on both sides. Let the marinated chicken thighs sit for about an hour. Use a screw-top jar for the marinade so you can easily store any leftovers; if stored properly, it will keep for several weeks. Then place the thighs on a deep baking tray lined with baking paper, place them on the middle rack of an oven preheated to 180°C (fan oven), and cook for about 45 minutes. Tip: When you remove the cooked chicken thighs from the tray, immediately wipe off any excess fat with a paper towel and fill the tray with enough water to cover the bottom. This makes cleaning the tray incredibly easy afterward.