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November 01, 2021
"I would be lying if I said the best part of roasted chicken isn’t the crispy skin! I also wouldn’t be lying if I said chicken is so easy to dry out. In this recipe, I will be showing you one of my tricks for achieving crispy on the outside, juicy on the inside chicken using Savor Spice Co.’s Kréyol Cajun Blend. The herb, garlic, and citrus-infused brine paired with Savor Spice’s Kréyol seasoning make this chicken some of the best you will ever cook! Please note, this recipe will not create crispy goodness if you don’t use a cast-iron or stainless steel pan. Happy cooking!"
— Written by Nzali Scales of Zaza’s Kitchen
4 chicken thighs
Black Pepper, tt
Himalayan Pink Salt, tt
Garlic Powder, tt
4 garlic cloves
½ bunch of fresh sage
½ bunch of thyme
1 lemon, sliced
1 tablespoon peppercorns
¼ c kosher salt- (Morton’s preferred)
2 tablespoons white granulated sugar
2 bay leaves
1. Prepare Brine-Place a saucepan on medium heat and fill with 2 cups of water, next add salt and sugar to water. Once it comes to a boil, remove it from heat and let it cool. Place chicken in a bowl with herbs, garlic, lemon slices, and peppercorns. Once the salt and sugar mixture cools, add to the bowl. Fill the bowl with the remaining room temperature water, ensuring all chicken is submerged. Cover and brine chicken for up to 12 hours.
2. Season the Chicken- Remove chicken from the brine and pat dry with paper towels. Next, season with Kreyol seasoning, Himalayan salt, and pepper to taste.
3. Sear and Bake Chicken- Preheat oven to 375°. Place an oven-safe cast iron on stainless steel pan on medium-high and coat with oil. Once the pan is heated, place chicken skin side down. Sear for about 5 minutes or until skin is browned and crispy. Next, flip the chicken and transfer to oven. Bake for 25 minutes or until the chicken has reached an internal temperature of 165°.
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November 30, 2021