• 6 bone-in, skin-on chicken thighs
• 2 tsp Diamond Crystal kosher salt (use 1 tsp if using table salt or another brand of kosher salt)
• 1 tbsp olive oil
• 1 tbsp chipotle pepper
• 1 tbsp ground Boulangerie dark roast coffee
• 1 tbsp brown sugar
• 1 tsp red pepper
• 1 tsp garlic powder
• ½ tbsp smoked paprika
• ½  tsp ground cinnamon
• 1 tsp fresh ground black pepper

1. Remove the chicken thighs from the fridge and allow them to come to room temperature. Add the chicken to a baking dish or sheet pan and thoroughly pat dry with a paper towel to remove as much moisture as possible. Set aside.

2. Sprinkle the chicken evenly with salt and return to the fridge to let brine, uncovered, for at least 30 minutes and up to 2 hours. This will help the chicken get thoroughly seasoned throughout.

3. Meanwhile, preheat the oven to 425°F and prepare the dry rub. In a small bowl, mix together all of the spices and the brown sugar. Set aside. 

4. After the chicken has brined, remove from the refrigerator and rub both sides of the chicken with olive oil.

5. Sprinkle the dry rub mixture evenly over the chicken, rubbing it on both sides of the chicken thighs and underneath the skin if possible, to get the most flavourful chicken.

6. Place the chicken on a rack on top of a baking sheet, skin side up, and bake for 25-30 minutes or until the chicken registers at 165°F on a meat thermometer and the juices run clear.