Crackling chicken |

I am slightly melting here behind the computer at the moment, but we’ll just pretend that I do not have sweat beads on my upperlip at the moment, right? Day 3 is safely behind us and we’re still going strong… 🙂 Yesterday I spend almost the entire day in the kitchen trying out various recipes and some where delicious. Other were not so successful but it’s fun trying out different things. Not the ideal temperature to do that by the way, but who cares… The sun is shining!

This photo is really not doing the chicken all the justice it deserves, because this is GOOOODDDD… I got the tip from Ellen from In my Red Kitchen and it turned out to be a golden tip. The recipe is from the website of  Nom Nom Paleo and if you’re looking for step by step instructions on how to debone a chicken thigh you might want to check it out. That was the one thing I didn’t like about the recipe and that was the deboning… It’s a shitty job but the result was more than worth the trouble. You do need either a really sharp knife or really good kitchen shears (which I didn’t have so I used a knife) You need obviously chicken thighs with the skin on. Don’t use chicken filets as the meat will be dry and chicken thigh in general has much more flavor.

The recipe we ate with it, the beetroot cauliflower couscous is – all on it’s own – a delicious recipe but doesn’t really go together with the chicken. You see, I seasoned the chicken with the Mexican Spicerub and that doesn’t really work with the flavor of the beetroot and cauliflower couscous. I will be splitting the recipes into two posts. Why bother, you might wonder, but I do use the recipe index a lot myself and I like to keep it logical… 😉

But anyway; over to the recipe for the crackling chicken!

Recipe for crackling chicken |

O wait… what did we eat on day 3?


Omelet with bacon, mushrooms and spinach


Tomato soup plus leftovers beef with broccoli


Nachos made from sweet potato with guacamole and tomato salsa (and a little bit of spicy beef )

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Crackling chicken


  • Chicken thighs with skins on bones removed with either knife or kitchen shears
  • seasalt
  • Spicerub of your choice I used my Mexican spicerub
  • coconut oil or ghee for baking


  • Remove the bone from the chicken, lay them on a flat surface and pound them to be equally flat all over. Pat dry with kitchen paper
  • Skin side up season with seasalt
  • Heat the oil in a non stick fryin pan and once hot, put the chicken in with the skin side down and leave to cook undisturbed for about 7-10 minutes. Check in between if they are already golden.
  • In the meantime season the meatside with your spices of choice
  • Once the skin side is nice and golden, turn around and bake the other side until the chicken is cooked through. Take out of the pan and leave to rest for about five minutes before cutting.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!


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