Nigerian · beginner
Nigerian Kuli Kuli Roasted Chicken Thighs
Bone-in chicken thighs coated in a savory roasted peanut and ground ginger crust, baked until golden and crispy.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
- 02
Pat chicken thighs thoroughly dry with paper towels to help the spice crust adhere and crisp up.
- 03
In a shallow bowl, mix roasted peanut flour, ground ginger, garlic powder, onion powder, cayenne pepper, and fine salt.
- 04
Rub chicken thighs evenly with vegetable oil, then press flesh and skin sides firmly into the peanut mixture to coat thoroughly.
- 05
Arrange coated chicken thighs skin-side up on the prepared baking sheet with space between pieces.
- 06
Bake for 35 to 40 minutes until peanut crust is deeply golden brown and chicken reaches 165F internal temperature.
A LITTLE KITCHEN KNOW-HOW
Dry Crusting
Pressing ground nut and spice mixtures onto oiled protein to form a crunchy, flavorful crust during high-heat roasting.
Notes from the kitchen
- Keep an eye on the oven during the last 10 minutes to prevent the peanut crust from scorching.
- Serve with fresh sliced cucumbers and onions to balance the nutty spice coating.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.