Baked Boneless Chicken Thighs
Directions
- 1Preheat the oven to 400°F.
- 2Place the chicken thighs in a large bowl.
- 3Add the olive oil and spices to the chicken.
- 4Use your hands to coat the chicken with the olive oil and spice mixture.
- 5Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish.
- 6If there is any residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- 7Bake uncovered until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF (approximately 30 minutes).
- 8Serve immediately.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (not regular paprika)
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
Equipment
large bowlrimmed baking dish (9x13-inch)
Tips
- It's okay to bake chicken thighs of different sizes together until the biggest ones are cooked through; smaller ones will remain juicy.
- Trimming the fat is optional as most of it melts away and contributes to flavor and juiciness.
- Using smoked paprika is important for flavor and should not be skipped.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days, preferably shredded and added cold to salads.
- When reheating leftovers, do so gently in the microwave (covered, 50% power) or in a 350°F oven to prevent drying out.
- Cooled leftovers can be frozen in a freezer-safe container for up to three months; thaw overnight in the fridge before reheating.
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