These crispy roasted salt and pepper chicken thighs are slathered in copious amount of butter, salt and garlic, and 2 different kinds of pepper and roasted until crispy!
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Salt and pepper chicken wings is a popular dish served in many Chinese restaurants. And I must say, one of my favorite (it’s probably the MSG…). The wings are typically deep fried then tossed in chili, pepper and MSG.
I mean, how can you go wrong with that???
How We Created these crispy roasted salt and pepper chicken thighs
I love these crispy roasted salt and pepper chicken thighs, not only because they are delicious (I mean seriously lip smacking delicious guys), but it’s one of the easiest meals you can make.
It takes less than 5 minutes to prepare, then half an hour to roast while you do whatever else it is you need/want to do.
Sometimes I do a quick workout.
Sometimes I watch Netflix.
Sometimes I eat jelly beans (dessert before dinner? YES please).
But usually, I plan my food photography…
And the ingredients? Well, they are easy enough to find. You’ll probably have most in your cabinet already. But in case you’ve been living under a rock, you can purchase the ingredients through the Amazon affiliate links below. Note I make a small commission if you purchase through these links, but it helps me to run the site!
I like to use MSG. And while it certainly adds flavor to the chicken, I understand many people do not enjoy the side effects.
Personally, I don’t love the side effects either, but I love the flavor it adds more so I just deal with the consequences. Like so many of my life choices….
It’s optional in this recipe. If you don’t like, don’t use it. Your thighs will still be delicious.
Lining your baking sheet with baking foil will help immensely during the cleanup stage. The boyfriend prefers when I do this because he does the cleaning (yes, I know how lucky I am).
Sometimes I forget.
And sometimes I just want to get my baking sheet all used looking for food photos.
Adding the rack to your baking sheet is a MUST, as it keeps your chicken crispy while baking. If it sits in its own juices while baking, it will never get that crispy skin we are looking for, which, by the way, is the best part of the dish.
There you have it, crispy roasted salt and pepper chicken thighs. If chicken thighs are not your thing (which seems impossible to me), this recipe can be used on any cut of chicken or can even be used on pork.
Check out some of these other delicious chicken recipes:
Vietnamese Crispy Baked Chicken
Crispy Cajun Style Chicken Wings
Roasted Miso Butter Chicken Thighs
Slow Cooker Chicken Teriyaki Thighs
- 6 chicken thighs
- 2 tbsp. sea salt
- 1 tbsp. white pepper
- 1 tbsp. black pepper
- 4 tbsp. butter melted
- 5 cloves garlic finely chopped
- 1 tsp. MSG optional
- 1-1 Thai chilies (diced for garnish)
- Line a baking sheet with foil and place a rack on top.
- Preheat the oven to 350 degrees.
- Pat thighs dry with paper towels.
- Mix the melted butter, black and white pepper, garlic cloves and sea salt in a bowl.
- Coat the chicken with the mixture.
- Sprinkle with MSG (optional).
- Place in the oven and cook for 30 minutes on each side. If necessary, place under broiler to crisp skin.
Garnish with green onion and diced Thai chilies.
I’m afraid to use MSG, but man, it makes things taste good! These thighs look awesome! I’ve got my eyes on the crispy skin!!
I know, MSG always makes me feel bad, but I LOVE the way it makes some food taste. I find if I drink a lot of water, it flushes out pretty quickly. The crispy skin on these is the best!
Loving the great flavors here! I get wings like this at a local chinese restaurant.
The recipe says “cook time 30 minutes”, but then it says “cook for 30 minutes on each side”. I’m guessing it’s supposed to be 15 minutes on each side, but I’ve burned plenty of food before, so I’m nervous about this one.
Thanks.
Oh shoot. The cook time should be 30 minutes per side. Sometimes the recipe card I use plugs in the wrong time. I should have check that. I’ve updated the recipe!