WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS
These chicken thighs are coated in a delicious coffee rub then roasted to perfection. This is a simple and inexpensive dish that impresses every time. You don’t have to spend a lot of money to eat well and this is a great example to back up that statement.
Remove excess skin from the underside of the chicken thigh. There’s usually skin folded under and it won’t crisp up so it’s better to just remove it. Do not remove the skin on sides or top.
Pat the chicken thighs with a paper towel to dry them a bit.
Place the chicken thighs on baking sheet skin side down and drizzle with a little olive oil. I just eyeball it. The oil combined with the juices released from the chicken after roasting makes a delicious sauce. Sprinkle with some of the coffee rub. Don't be shy and coat it well.
Flip over chicken thighs drizzle them with more oil and sprinkle liberally with more seasoning. Depending on the size of the thighs, I will use up the seasoning but you may have a little left over.
Roast in the oven for 40 - 50 minutes until nice and brown and internal temp reaches 165. I usually roast closer to 50 minutes because I like them dark and crisp. Dark meat is pretty forgiving.
When you remove them from the oven, they will look very dark. Don't worry about the color, they will be delicious. Baste them with the juices from the pan.
Notes
I buy thighs that are smaller in size. Four thighs weigh about 1 ½ pounds. I typically buy Bell & Evans. If you buy larger thighs, you may need to cook them a little longer.