Description
This Baked Boneless Chicken Thighs recipe offers a simple and flavorful way to prepare juicy, tender chicken thighs with a smoky and mildly spicy seasoning blend. Perfect for an easy weeknight dinner, the chicken is seasoned with a mix of smoked paprika, garlic, onion powder, cumin, and cayenne, then baked to perfection for a delicious meal that pairs well with a variety of sides.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt, including Morton kosher salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (not regular paprika)
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for perfectly baked chicken thighs with a crispy exterior.
- Prepare the Chicken: Pat the boneless skinless chicken thighs dry with paper towels to remove excess moisture, helping the seasoning stick better and the chicken to brown nicely during baking.
- Mix the Seasoning: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, and cayenne pepper. Stir to create a uniform seasoning blend.
- Season the Chicken: Place the chicken thighs in a large mixing bowl. Drizzle the olive oil over the chicken and toss to coat evenly. Sprinkle the seasoning mixture over the chicken, gently tossing to ensure every piece is well coated with the spices and oil.
- Arrange on Baking Sheet: Arrange the seasoned chicken thighs evenly on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Space the thighs apart to allow air and heat circulation for even cooking.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken thighs for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the outside is lightly browned and crisp.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
- Serve: Serve the baked chicken thighs hot with your choice of sides such as roasted vegetables, rice, or a fresh salad.
Notes
- For best results, use a meat thermometer to check the internal temperature to avoid under or overcooking.
- You can swap out olive oil for avocado oil for a different flavor profile and higher smoke point.
- If you prefer extra crispy edges, broil the chicken for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- This recipe can be doubled or halved easily depending on your serving needs.
- Leftover chicken stores well in the refrigerator for up to 3 days and can be reheated in a skillet or oven.
