This dig Inn’s roasted chicken thigh recipe is outstanding. Dig Inn, a fast-casual chain, serves seasonal, local, and nutritious food. Charred chicken thighs are boneless, skinless chicken thighs marinated in herbs and spices and then grilled till cooked through.
Served with roasted vegetables, greens, and grains, the dish can be modified to individual tastes. Dig Inn’s roasted chicken thigh is tasty and healthy.
Best Dig inn charred chicken thigh
I love making Dig Inn’s charred chicken thighs at home! My family’s weeknight meal is this delicious, easy-to-make dish. Smoky and spicy chicken thighs are marinated in herbs and spices. We can add roasted vegetables or grains to make this dish a complete meal.
I like making this dish because it’s versatile. I can use the ingredients I have and modify the recipe to suit my diet. and used avocado oil instead of olive oil and fresh herbs instead of dried ones.
I like making this dish because it’s nutritious. Herbs and spices provide antioxidants and anti-inflammatory compounds, while chicken thighs provide protein. It feels good serving my family this dish because it’s delicious and healthy.
Dig inn charred chicken thigh Ingredients
To make Dig Inn’s charred chicken thigh, you’ll need the following ingredients:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
How To Make Dig inn charred chicken thigh
Prepare the chicken thighs: Start by removing any excess fat from the chicken thighs and patting them dry with paper towels. Place the chicken thighs in a shallow dish or a resealable plastic bag.
Make the marinade: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, and dried thyme until well combined.
Marinate the chicken: Pour the marinade over the chicken thighs and toss to coat evenly. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
Preheat the grill: Preheat your grill to medium-high heat. If you don’t have a grill, you can also use a grill pan or a cast-iron skillet.
Season the chicken: Season the marinated chicken thighs with salt and pepper on both sides.
Grill the chicken: Place the chicken thighs on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure the chicken is fully cooked.
Rest and serve: Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes before slicing and serving. Serve with your favorite sides, such as roasted vegetables, greens, or grains.
Dig inn charred chicken thigh FAQ
Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts instead of chicken thighs. However, keep in mind that chicken breasts tend to be leaner and can dry out more easily, so be sure to marinate them for at least 2 hours and watch them closely while grilling.
Can I bake the chicken thighs instead of grilling them?
Sure, you can bake the chicken thighs in the oven at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F. Be careful to arrange the chicken thighs on a baking sheet lined with parchment paper and brush them with the marinade before baking.
What sides can I serve with the charred chicken thigh?
You can serve the charred chicken thigh with a variety of sides, such as roasted vegetables, sweet potatoes, quinoa, brown rice, or a mixed greens salad.
How To Serve Homemade Dig inn charred chicken thigh
Dig Inn’s grilled chicken thigh goes nicely with many sides. Serve this tasty chicken with these options.
Roasted veggies are my favorite accompaniment to blackened chicken thighs. I love roasting sweet potatoes, carrots, broccoli, and brussels sprouts with olive oil and salt and pepper. Smoky, somewhat spicy chicken with sweet, soft roasted veggies is excellent.
Mixed Greens Salad: A lighter side dish is a mixed greens salad. I blend baby spinach, arugula, and kale with simple olive oil, lemon juice, and Dijon mustard vinaigrette. Add flavor with avocado, cherry tomatoes, and feta cheese.
Serve charred chicken thighs with quinoa, brown rice pasta, or farro to make them more filling. Fiber- and protein-rich grains give the dish a chewy texture. I cook my grains with chicken stock and garlic and onion powder for taste.
Sweet potatoes go well with grilled chicken thighs. For a sweet-savory variation, I roast sweet potatoes with cinnamon and brown sugar. They match the chicken’s smokey and somewhat spicy flavors.
How To Store and Reheat Dig Inn’s charred chicken thigh
Store the chicken in an airtight container in the fridge after it cools to room temperature. Refrigerated chicken lasts 3-4 days.
There are several methods. Microwaving it for 1-2 minutes is easiest. Reheating it in the oven or stovetop keeps the skin crispy and the meat moist.
Preheat to 350°F (175°C) to reheat. To prevent drying, put the chicken in a baking dish with foil. Bake chicken for 10-15 minutes.
Heat a nonstick skillet with oil or butter over medium heat to reheat. Once hot, add the chicken to the skillet and cook for 3-4 minutes per side until heated through.
Variations of Dig Inn’s charred chicken thigh
Marinating chicken thighs in spices, herbs, and acids like lemon juice, vinegar, yogurt, or buttermilk tenderize and flavor them.
Dry rubs with herbs, spices, and salt season charred chicken. Paprika, chile, cumin, garlic, and onion powder are common chicken rubs.
Chicken tastes better with a sauce after grilling. Use barbecue, chimichurri, or honey mustard sauce.
Char and tenderness can be modified by cooking time and temperature. For a crispy outside and juicy inside, grill the chicken quickly, or slow and low for a tender outcome.
Grilled veggies, rice, quinoa, or salad can accompany the chicken. These sides can match the chicken flavor.
Dig inn charred chicken thigh recipe
Ingredients
- 4 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Start by removing any excess fat from the chicken thighs and patting them dry with paper towels. Place the chicken thighs in a shallow dish or a resealable plastic bag.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, and dried thyme until well combined.
- Pour the marinade over the chicken thighs and toss to coat evenly. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Preheat your grill to medium-high heat. If you don’t have a grill, you can also use a grill pan or a cast-iron skillet.
- Season the marinated chicken thighs with salt and pepper on both sides.
- Place the chicken thighs on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure the chicken is fully cooked.
