These roasted chicken thighs have some fusion kick to them! Adding Poblano peppers along with gluten-free soy sauce make this a go-to recipe on taco Tuesday.
Remember when fusion recipes were really popular? Like really popular? So, let’s bring them back with this chicken dish, shall we?
All you really need are some basic vegetables to sear up in a cast iron skillet, along with some succulent chicken thighs. Leave the skin on, as you can create a crusty layer. The skin also adds flavor to the dish overall. Natural fats from meat aid with cooking.
Are you ready for Halloween? We are. We carved the craziest pumpkins last night. Each has it’s own character for sure this year. One Jack-o’-Lantern looks like a cross between Elmo and the Scream scary movie ghost face. My son made it. He is 7. It literally scares the crap out of me. He explained the nose part is actually a mustache and the mouth is the pumpkin smiling happy. I don’t know what to think of it all. But when I walked back to the front door after going to the bus stop with him this morning, I almost peed myself when I looked at it. Not from laughter. But from horror.
Now that you have that visual, let’s move onto chicken thighs! Seriously though, chicken thighs are very interesting to cook. There are several awesome ways to cook thighs. Chicken breasts are great too! But thighs with the skin on really add flavor to a dish. You can stuff the skin with different herbs and cheeses, then bake thighs. Hmm, I’m actually thinking of a great recipe for this for the holidays. I’ll get back to you on that!
One thing I love about roasted chicken thighs are the flexibility you have with them. You can create soooo many types of chicken dishes after searing them, skin side down, on a cast iron skillet. This chicken marsala recipe is literally my favorite gluten-free Marsala chicken thigh recipe ever! I love it so so much. And it’s become quite popular on the blog here so be sure to pin it when you get a chance! Another amazing recipe had me at hello awhile back. This fantastic Garlic Butter Roasted Chicken Thigh recipe from Half Baked Harvest. I mean, how you can you go wrong with it? You can’t. Literally. So simple and fabulous.
In this roasted chicken thighs recipe here, I use a Mexican-Asian fusion flavor touch. It’s fantastic. I used Anaheim hot peppers and Poblano peppers, along with yellow onions and garlic. After searing your chicken thighs and setting aside the poultry, simply skillet your vegetables in the cast iron. When you’re done, you’ll be replacing the chicken thighs back into the skillet. Then you’ll be roasting the rest of the time. Sooo easy! What really brings the flavor to life is using these peppers with an addition of gluten-free soy sauce in the mix. Pure perfection! Once you’re finished, serve with sides and dig in.
Just don’t scare your guests with really strange looking Jack-o’-Lanterns. That whole Elmo Scream movie fusion isn’t really workin’ for me 👀
Roasted Chicken Thighs
These roasted chicken thighs are gluten-free and pack a fusion flavored punch.
- 4 chicken thighs skin on
- salt and pepper for chicken to season
- 2 large poblano peppers sliced length wise, stems & seeds removed
- 2 large Anaheim hot peppers sliced length wise, stems & seeds removed
- 1 large yellow onion or 2-3 medium sized, sliced
- 1/3 cup gluten-free soy sauce San-J makes gluten-free
- 2/3 cup water
- 3 large garlic cloves chopped
- taco seasoning optional
- Jalapenos optional
- cilantro and avocado to top
- olive oil good California olive oil
Heat a thinly oiled cast iron skillet to medium high or high heat.
Preheat oven to roast at 350 degrees.
Pat dry chicken thighs, leaving skin on. Season both sides of thighs with kosher salt and ground black peppercorn. Once skillet is hot, place thighs in skillet, skin side down. Let skin sear for approximately 3-4 minutes, or until golden brown and crispy. Turn thighs over and cook for another 2 minutes. Remove thighs from skillet onto a clean plate when finished, and set aside.
Lower skillet heat to medium or medium low. A minute later, add a tablespoon of olive oil, then throw on the sliced onions. Let onions cook for approximately 7 minutes. Stir occasionally. It's okay to have a bit of a char to them! Also, the sweat from the onions should bring up the scrapings from the chicken on the bottom of the skillet.
Once onions are softened and darkened a bit, add the sliced peppers. Be sure to stir around so the peppers can reach the bottom of the pan. Let cook for approximately 7-10 more minutes, stirring occasionally.
Up your heat to medium if you haven't already. Add garlic, water and gluten-free soy sauce and mix thoroughly. Let sautee for approximately 2 minutes.
Take the chicken thighs that were set aside, and place in skillet with vegetable mixture. Place thighs around skillet so they are laid out evenly, preferably not touching. And push the vegetables to the side a bit so they are not completely under chicken. Sprinkle koshers salt and pepper over everything to taste, then place cast iron skillet in heated oven. Turn off stovetop range.
Cook for approximately 40-45 minutes, or until chicken juices run clear and thighs reach an internal temperature of about 165 degrees. You can baste the chicken with the sauce if desired halfway through cooking time. If things look like they are drying out, add a small amount of water to the sauce. Once cooked, remove from oven then plate and serve immediately. Offer cilantro, avocado, jalapeno peppers and sour cream on the side for anyone who wants it.
Note: Oven temps and times all vary.
Note: Chicken thighs, when finished, will still look dark pink at times so go buy the clear juices or internal temperature for doneness.
My profile picture on the blog? Yes. It’s wishing you a Happy Halloween 🎃