Baked Boneless Chicken Thighs
This recipe for Baked Boneless Chicken Thighs is easy to prepare and full of flavor, making for a delicious meal.
Equipment
- oven
- baking dish
- mixing bowl
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
Oil
- 2 tablespoons olive oil
Spices
- 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
Preparation and Cooking
- Preheat the oven to 400°F. Place the chicken thighs in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If there's some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake 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. In my oven, this takes about 30 minutes.
- Serve immediately.
Notes
You can trim the fat, but I don't. Most of it melts away during baking, and what remains is delicious. The smoked paprika is an important ingredient that adds great flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition
Serving: 4ouncesCalories: 254kcalCarbohydrates: 1gProtein: 26gFat: 15gSaturated Fat: 3gSodium: 602mg
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