Mexican Chicken Thighs
ā±ļø Prep: 10 minš³ Cook: 16 min
Ingredients
| 1 1/2 teaspoons | 7.5 ml | kosher salt |
| 3/4 teaspoon | 3.8 ml | chili powder |
| 3/4 teaspoon | 3.8 ml | garlic powder |
| 3/4 teaspoon | 3.8 ml | smoked paprika |
| 3/4 teaspoon | 3.8 ml | ground cumin |
| 1 pinch | cayenne pepper | |
| 6 | boneless, skinless chicken thighs | |
| ā | cooking spray |
Instructions
- Stir salt, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper together in a small bowl. Season chicken thighs generously with spice mixture. Spray chicken thighs lightly with cooking spray.
- Place chicken thighs in a single layer, working in batches as needed, in CrispLid fryer basket.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 425Ā°F (220Ā°C) cook for 8 minutes. Flip chicken and cook until lightly charred and a thermometer inserted near the center reads at least 165Ā°F (75Ā°C), about 8 minutes more. Lift the lid using the handle and set it on the silicone mat.
Appliances: For best results, we recommend using the Mealthy CrispLid.
Mealthy Tip: Make a batch of this chicken, slice it into strips, and freeze for a later use!