Green Chile Chicken Enchiladas

Step 1: Prep & dry brine the chicken

  • Garlic cumin chicken

    • chicken thighs
      , skin on
      4-61.5 lbs / 600 g
    • salt

Using a knife, debone the chicken thighs, but leave the skin on.

Place the chicken on a baking sheet. Sprinkle salt on both sides and place uncovered in the fridge for about 1 hour or up to overnight to dry out the skin and let the chicken dry .

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