Description
This recipe for Baked Boneless Chicken Thighs offers a flavorful, easy-to-make dish featuring tender chicken thighs seasoned with a bold spice blend and finished under the broiler for a deliciously caramelized crust. Perfect for a quick weeknight dinner, it balances the smoky, tangy flavors of chili powder and balsamic vinegar, resulting in juicy, richly flavored chicken with minimal prep time.
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
Seasoning Mixture
- 2 tablespoons plus 2 teaspoons olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, about 2 teaspoons
- Black pepper, about 1-1/2 teaspoons
Instructions
- Prep: Preheat your oven to 425°F (220°C) and line a large sheet pan with foil for easy cleanup. Pat the chicken thighs completely dry using paper towels to ensure crisp skin and better seasoning adherence. There’s no need to trim excess fat as it will render during cooking.
- Season Chicken: In a small bowl, whisk together the olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika along with salt and pepper. Use this aromatic mixture to rub evenly over both the back and front of each chicken thigh, ensuring every piece is well coated with the spice blend.
- Bake: Arrange the chicken thighs flat and spaced out on the prepared sheet pan. Place the pan in the center rack of the oven and bake the chicken for 15 minutes to start the cooking process and let the flavors meld.
- Broil: After baking, move the oven rack approximately 8 inches from the heat source and switch your oven setting to broil. Broil the chicken thighs for 7 to 10 minutes, watching closely to achieve a nicely blackened, caramelized top without burning.
- Rest And Serve: Remove the chicken from the oven, tent loosely with foil, and let it rest for 5 to 10 minutes. This helps redistribute the juices for moist, tender chicken. Before serving, brush the pan juices over the thighs for extra flavor. Slice or chop as desired and enjoy.
Notes
- Patting the chicken dry before seasoning is essential for achieving a crispy exterior.
- Do not trim the fat from the chicken thighs; it adds flavor and moisture during baking.
- Keep an eye on the chicken when broiling as it can burn quickly due to high heat.
- Letting the chicken rest after cooking allows juices to redistribute, making the meat more tender and juicy.
- This recipe is easily doubled or halved depending on servings needed.
