Crispy Mediterranean Chili Pepp Chicken
Preheat the oven to 400°F.
Pat 4 bone-in or boneless, skin-on chicken thighs dry, then season generously on both sides with salt and black pepper.
In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Place the chicken skin-side down and sear until the skin is golden and crisp, about 5–8 minutes.
Flip the chicken. Add ¾ cup chicken broth, 1 tablespoon Chili Pepp Crunch, 1½ teaspoons Mediterranean seasoning, and 2 tablespoons lemon juice to the skillet.
Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F, about 20 minutes.
Remove from the oven and transfer the chicken to a plate to rest.
Stir 2 tablespoons chopped parsley into the skillet sauce. Taste and adjust seasoning with more salt, pepper, lemon juice or Chili Pepp Crunch, if needed.
Spoon the sauce over the chicken and serve immediately.
CHILI PEPP CRUNCH
Chili Pepp Crunch is a bold, savory condiment made with crispy garlic, toasted chilis, and umami-rich spices. It adds instant heat and texture to any dish.
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