Bourbon Baked Chicken Thighs

I’ve said it once and I’ll say it again: Thighs > Boobs. Chicken thighs, come on you guys! Okay, okay… I love some crispy chicken skin and these bourbon baked chicken thighs are delish! You’ll need a few hours of marinade time, so plan ahead and make sure you have everything you’ll need. You may even want to throw these bad boys in the marinade before you leave for work, so when you get home, you’ll have a killer dinner on the table in about 30 minutes!

Crispy chicken skin is so flipping good? How good? SO GOOD. I seriously loooooove it. Love Love Love. I’m guessing you can hear it in my voice how much I love it. Leave me a comment if you love it like I do. I actually think someone should make crispy chicken skin and sell it. You know, kind of like chicharrones?! Weird? Nah!

As far as what you’ll need for this recipe, the only real “equipment” I’d recommend is a cast iron skillet. If you don’t have one, get one now. They’re the best thing ever and will last a million years. Otherwise, a non-stick or stainless skillet will work too. I like to brown the chicken in a skillet before transferring to oven to crisp up that skin, so just make sure your skillet can handle the heat! If you don’t have one that can go in the oven at 400F degrees, just brown the chicken in a skillet, then transfer to a baking dish/sheet pan before you put it in the oven. Problem solved.