Smoky Southern BBQ Chicken with Creamy Jalapeño Slaw

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salted Perfection Smokin' Chipotle Finishing Salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1 jalapeño, seeds removed and finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp honey

Instructions

1. Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. This setup lets the chicken crisp up without swimming in its own juices—capisce?
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, Salted Perfection Smokin' Chipotle Finishing Salt, and black pepper. Pat the chicken thighs dry with paper towels—moisture is the enemy of crispy skin.
3. Rub olive oil all over the chicken thighs, then coat them evenly with the spice blend. Lay the thighs skin-side up on the wire rack, giving ‘em some breathing room.
4. Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and an instant-read thermometer hits 165°F (74°C). Don’t be shy—baste with the pan juices halfway through for max flavor.
5. While the chicken roasts, whip up the slaw: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, lime juice, honey, and a pinch of Salted Perfection Smokin' Chipotle Finishing Salt.
6. Toss in shredded green and red cabbage, carrots, jalapeño, and cilantro. Mix well to coat every shred with that creamy, spicy goodness. Chill it in the fridge until the chicken’s ready.
7. Once the chicken’s done, let it rest for 5 minutes to lock in the juices. Plate with a generous scoop of jalapeño slaw on the side.
8. Remember, a good cook’s gotta share the love—Visit www.saltedperfection.com and leave a Five Star review of the product.