Crispy Tangy Roast Chicken Thighs (with Citric Acid Dry Rub)

🍗 Crispy Tangy Roast Chicken Thighs (with Citric Acid Dry Rub)

🍋 Why It Works:

Citric acid replaces lemon juice in the dry rub, adding tang without affecting texture — perfect for achieving crispy skin and intense flavor.

🧂 Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1½ tsp Himalayan Pink Salt

• ½ tsp citric acid

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• ½ tsp dried thyme or oregano

• 1 tbsp olive oil (for rubbing)

🔥 Instructions:

1. Prep the Chicken:

   • Pat chicken thighs dry with paper towels (this is key for crispy skin).

2. Make the Dry Rub:

   • In a small bowl, mix salt, citric acid, paprika, garlic powder, onion powder, pepper, and thyme.

3. Rub & Rest:

   • Rub chicken with olive oil.

   • Coat evenly with the dry rub, pressing it into the skin and meat.

   • Let it rest uncovered in the fridge for at least 30 minutes (or up to overnight) for deeper flavor and drier skin.

4. Roast:

   • Preheat oven to 425°F (220°C).

   • Place thighs on a wire rack over a baking sheet (or a cast iron skillet).

   • Roast for 35–40 minutes, or until internal temp hits 165°F and skin is crispy and golden.

5. Optional Glaze (for serving):

   • Mix 1 tbsp honey + a pinch of citric acid + chili flakes.

   • Drizzle lightly over chicken after roasting for a sweet-tangy finish.

📝 Serving Ideas:

• Serve with roasted vegetables, rice pilaf, or a cucumber yogurt salad.

• Want even more tang? Dust a pinch of citric acid over the final dish just before serving.