This dish takes your taste buds to the place where the deer and the antelope play alright, and you might just be in an equally playful mood after you take your first bite! Home-on-the-Range Chicken Thighs are marinated in a stunning selection of zesty spices and rich, tangy buttermilk before being seared and roasted until golden-brown and juicy. The succulence and depth of flavor within make this a meal worth savoring. The sky’s not cloudy all day with these Home-on-the-Range Chicken Thighs!

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Ingredients

  • 3/4 cup buttermilk
  • 1/4 cup plain Greek yogurt
  • 3/4 teaspoon kosher salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons turbinado sugar
  • 1 large clove garlic, minced
  • 2 teaspoons sweet yellow onion, minced
  • 1/2 teaspoon black pepper
  • 1 small lemon, zested
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons canola oil
  • 5 chicken thighs, boneless and skinless
  • 1 tablespoon olive oil
  • fresh cilantro, optional, to taste, chopped, for garnish

Directions

Step 1 –Combine the buttermilk, the Greek yogurt, the salt, the seasoned salt, the turbinado sugar, the minced garlic, the minced onion, the black pepper, the lemon zest, and the red pepper flakes together in a bowl.

Step 2 –Slowly add the canola oil to the seasoning mixture, while whisking constantly, until well-incorporated.

Step 3 –Place the chicken thighs into the marinade and seal the bowl with plastic wrap. Make sure the chicken is coated on all sides.

Step 4 –Place the bowl into the refrigerator for at least 6 hours and up to 8 hours.

Step 5 –Transfer the bowl from the refrigerator 20 minutes prior to cooking.

Step 6 –Preheat the oven to 375 degrees F.

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Step 7 –In an ovenproof cast-iron skillet or pan over medium-high heat, heat the olive oil.

Step 8 –Add the marinated chicken thighs to the hot oil and cook until golden-brown on the outside, about 4-5 minutes.

Step 9 –Flip the chicken thighs over and place the skillet in the oven to bake until the chicken reaches an internal temperature of 165 degrees F, about 25 minutes.

Step 10 –Transfer the chicken thighs from the oven and let them rest for 5 minutes.

Step 11 –Place the chicken thighs onto a serving plate, drizzle them with the sauce from the pan, and sprinkle them with the fresh cilantro.

Step 12 –Serve.