Baked Chicken Thighs
Translated from Spanish, the language of the reel.
L.N. Ana María Guerrero Arias cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Boneless, skinless chicken thighs marinated in a mixture of tomato paste, lemon, garlic, and smoky spices. They are baked until juicy and lightly browned.
- Time
- 65 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 14 g
- 30 g
- 3 g
- 2 g
- 1 g
- 1 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 470 g before cooking, which is about 235 g per serving.
Steps
Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
Place the oil, lemon juice, chopped garlic, tomato paste, smoked paprika, cumin, oregano, salt, and pepper in a bowl.
Mix with a spoon or small whisk until the tomato paste is completely incorporated with the oil and a uniform marinade forms.
Add the chicken thighs and toss until they are coated with the marinade on all sides.
Cover the bowl and marinate the chicken in the refrigerator for 30 minutes.
Place the marinated thighs on the prepared baking sheet, leaving some space between each piece so they bake and brown evenly.
Bake at 200 °C (400 °F) for 25 to 30 minutes, until the chicken is fully cooked and lightly browned. If using a thermometer, the center should reach 74 °C (165 °F).
Remove the baking sheet from the oven, let the chicken rest for a few minutes, and serve hot.
Notes
The recipe specifies avocado or olive oil; the instructions mention olive oil. Do not overcrowd the baking sheet to encourage browning. Keep the chicken refrigerated during marination.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 382
- Protein
- 41 g
- Carbs
- 6 g
- Fat
- 21 g
- Fiber
- 2 g
Where the calories come from
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