Baked Boneless Chicken Thighs with Spicy Seasoning Recipe
This Baked Boneless Chicken Thighs recipe features juicy, flavorful chicken thighs seasoned with a blend of chili powder, cumin, garlic powder, paprika, and balsamic vinegar, then baked and broiled to achieve a delicious caramelized crust. Quick to prepare and perfect for an easy weeknight dinner, these thighs come out tender and full of smoky, robust flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 2 teaspoons fine salt
- 1–1/2 teaspoons black pepper
Instructions
- Prepare the oven and chicken: Preheat your oven to 425°F (220°C) and line a large sheet pan with foil. Pat the chicken thighs completely dry with paper towels to ensure crisp skin and better caramelization. There’s no need to trim excess fat as it will render during cooking.
- Make the seasoning mixture: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, paprika, salt, and pepper. This mixture will form a flavorful marinade for your chicken.
- Coat the chicken: Rub or brush the seasoning mixture evenly over each chicken thigh, starting with the back side and then the front, making sure all pieces are thoroughly coated with the spice blend.
- Bake the chicken: Arrange the seasoned chicken thighs spaced evenly on the prepared sheet pan. Place the pan in the center of the oven and bake for 15 minutes to cook the chicken through.
- Broil for caramelization: After baking, move the oven rack so it’s about 8 inches from the broiler. Switch the oven to broil and cook the chicken for 7 to 10 minutes or until the tops are nicely blackened and caramelized. Keep a close eye to prevent burning.
- Rest and serve: Remove chicken from the oven and tent loosely with foil. Let rest for 5 to 10 minutes to allow the juices to redistribute. Brush any pan juices over the chicken before slicing or chopping as desired for serving.
Notes
- Choose chicken thighs that are similar in size to ensure even cooking. Use a kitchen scale to aim for about 2 pounds total or approximately 6 thighs.
- If your thighs are larger, you may need to increase the baking time slightly to ensure they are cooked through.
- Store leftover chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Patting the chicken dry before seasoning helps achieve better caramelization and crispness.
- Watch the chicken carefully during the broil step to avoid burning due to the high heat.
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