Blackened Chicken Thighs

The secret to this crispy intense chicken is the slow cooking.

Serves 3

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon sour salt (powdered citrus acid)

2 teaspoons ground pepper

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 bone-in, skin-on chicken thighs

In a small bowl, combine paprika, sour salt, ground pepper, salt, garlic powder and cayenne; rub in oregano, thyme, and oil; mix well then sprinkle on all sides of chicken.

Add oil to skillet and sauté the chicken skin side down on low for 25 minutes. Flip chicken; and sauté other side for another 25 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.