Ingredients for Voodoo Child Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon garlic powder
- Bay Leaf
- Dried Chili
- 1 teaspoon salt
- Tabasco Sauce
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
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How to Make Voodoo Child Chicken
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 tablespoon minced garlic and sauté until fragrant (about 30 seconds).
- Add 1.5 lbs of boneless, skinless chicken thighs to the skillet and cook until browned on all sides (about 5-7 minutes per side).
- While the chicken is cooking, preheat your oven to 350°F (175°C).
- In a small bowl, prepare the voodoo rub by combining: 2 teaspoons black pepper, 1 tablespoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, 1 tablespoon garlic powder, 1/2 teaspoon crushed bay leaf, 1/2 teaspoon crushed dried chili flakes, 1 teaspoon salt, 1/2 teaspoon Tabasco sauce, 2 tablespoons brown sugar, and 1 tablespoon tomato paste. Mix well.
- Remove the chicken from the skillet and generously coat it with the voodoo rub.
- **Option 1 (Baking):** Place the chicken in a baking dish, cover with foil, and bake for 45-60 minutes, or until the chicken is cooked through.
- **Option 2 (Grilling):** Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through, basting occasionally with any remaining voodoo rub.
- Serve immediately over plain white rice garnished with sliced scallions. Enjoy!
- **Caution:** Wear gloves when handling the chili flakes to avoid eye irritation.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
20g
Fat
36g
Carbs
2g
