Cast Iron Mardi Gras Seasoned Chicken Thighs

An ej original recipe!

For you have delivered my soul from death, yes, my feet from falling, that I may walk before God in the light of life.  - Psalm 56:13

4 bone in skin on chicken thighs

I brine mine in 1-1/2 c Apple Cider, 1/8 c salt and 1/8 c sugar for 24 hours.

Dry off chicken, season and set aside.

Mardi Gras seasoning ( Like on Publix wings)

This is enough for a whole chicken so reserve leftover seasoning.

2 T dried rosemary 

2 T chili powder

1 T kosher salt

1 T garlic granules 

1 T dried ground oregano 

1 T creole seasoning

1-1/2 t cumin

1 t dry mustard

1 t smoked paprika 

1 t black pepper

Place half of the seasoning in a bowl.

Heat cast iron skillet beginning in a cold oven and heat to 450 degrees.

Take hot skillet out and add 2 T butter.

Place well seasoned, both sides, chicken with skin side down and return to oven for 15 minutes.

Flip and return to oven for another 15 minutes.

Rest for 10.

Delicious!!