Chili Crunch Chicken Thighs with Tomatoes, Olives, and Feta

I fell in love with a new Trader Joe’s condiment, Crunchy Chili Onion, so I just had to find a way to use it. I was not disappointed. This Mediterranean-inspired dish delivers a spicy, warming punch to chicken thighs.

The chicken thighs were dried through an overnight dry brining process in the refrigerator.

6 servings

INGREDIENTS:

6 bone-in, skin-on chicken thighs (about 3 pounds)

1 tablespoon kosher salt

1 ½ tablespoons crunchy chili onion (TJ’s)

2 tablespoons extra virgin olive oil

1 tablespoon fresh oregano leaves

¾ cup green olives with pits or ½ cup pitted green olives

1 cup shallots, peeled, sliced ¼ -inch thick

3 large tomatoes, cut into 6 wedges

Fresh ground black pepper to taste

½ cup crumbled feta cheese

¼ cup fresh mint leaves, torn

DIRECTIONS:

Season the chicken thighs with the kosher salt, place in a baking pan, skin side up, and refrigerate overnight, uncovered.

Preheat oven to 375°F. Line a sheet pan with parchment paper or a silpat mat.

Toss the crunchy chili onion, two tablespoons of olive oil, and oregano together.

Pat dry the chicken thighs. Brush a small amount of crunchy chili, oil, and oregano on the bottom and top of each thigh. Place the skin side up on the prepared sheet pan.

Toss the remaining oil mixture with the olives, shallots, and tomatoes. Then place around the chicken thighs. Roast until 165°F in the thickest part of the thighs, about forty-five to fifty-five minutes.

Transfer to a platter or individual plates. Top with the feta cheese and mint. Serve hot.

Chili Crunch Chicken Thighs with Tomatoes, Olives, and Feta

Chili Crunch Chicken Thighs with Tomatoes, Olives, and Feta
Yield: 6 servings
Author:
Prep time: 15 MinCook time: 50 MinInactive time: 24 HourTotal time: 25 H & 5 M

I fell in love with a new Trader Joe’s condiment, Crunchy Chili Onion, so I just had to find a way to use it. I was not disappointed. This Mediterranean-inspired dish delivers a spicy, warming punch to chicken thighs.



Ingredients

  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 tablespoon kosher salt
  • 1 ½ tablespoons crunchy chili onion (TJ’s)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano leaves
  • ¾ cup green olives with pits or ½ cup pitted green olives
  • 1 cup shallots, peeled, sliced ¼ -inch thick
  • 3 large tomatoes, cut into 6 wedges
  • Fresh ground black pepper to taste
  • ½ cup crumbled feta cheese
  • ¼ cup fresh mint leaves, torn

Instructions

  1. Season the chicken thighs with the kosher salt, place in a baking pan, skin side up, and refrigerate overnight, uncovered.
  2. Preheat oven to 375°F. Line a sheet pan with parchment paper or a silpat mat.
  3. Toss the crunchy chili onion, two tablespoons of olive oil, and oregano together.
  4. Pat dry the chicken thighs. Brush a small amount of crunchy chili, oil, and oregano on the bottom and top of each thigh. Place the skin side up on the prepared sheet pan.
  5. Toss the remaining oil mixture with the olives, shallots, and tomatoes. Then place around the chicken thighs. Roast until 165°F in the thickest part of the thighs, about forty-five to fifty-five minutes.
  6. Transfer to a platter or individual plates. Top with the feta cheese and mint. Serve hot.

Nutrition Facts

Calories

487

Fat (grams)

36 g

Sat. Fat (grams)

9 g

Carbs (grams)

13 g

Fiber (grams)

4 g

Net carbs

10 g

Sugar (grams)

6 g

Protein (grams)

28 g

Sodium (milligrams)

1128 mg

Cholesterol (grams)

153 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chicken thighs, tomato, olives, feta
entree, main dish
Mediterranean
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #chilichickenthighs
Linda HierholzerENTRÉESComment