Baked Boneless Chicken Thighs

40 mins
Serves 6
https://healthyrecipesblogs.com/spicy-baked-chicken-thighs/

Directions

  1. 1Preheat the oven to 400°F.
  2. 2Preheat the oven to 400°F.
  3. 3Preheat the oven to 400°F.
  4. 4Place the chicken thighs in a large bowl.
  5. 5Place the chicken thighs in a large bowl.
  6. 6Place the chicken thighs in a large bowl.
  7. 7Add the olive oil and spices to the chicken.
  8. 8Add the olive oil and spices to the chicken.
  9. 9Add the olive oil and spices to the chicken.
  10. 10Use your hands to coat the chicken with the olive oil and spice mixture.
  11. 11Use your hands to coat the chicken with the olive oil and spice mixture.
  12. 12Use your hands to coat the chicken with the olive oil and spice mixture.
  13. 13Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish.
  14. 14Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish.
  15. 15Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish.
  16. 16If there is any residual oil and spice mixture in the bowl, brush it on the chicken pieces.
  17. 17If there is any residual oil and spice mixture in the bowl, brush it on the chicken pieces.
  18. 18If there is any residual oil and spice mixture in the bowl, brush it on the chicken pieces.
  19. 19Bake 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).
  20. 20Bake 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).
  21. 21Bake 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).
  22. 22Serve immediately.
  23. 23Serve immediately.
  24. 24Serve immediately.

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon Diamond Crystal kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (not regular paprika)
  • 1 teaspoon smoked paprika (not regular paprika)
  • 1 teaspoon smoked paprika (not regular paprika)
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon cayenne pepper
  • 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.