Baked Boneless Chicken Thighs
Vered DeLeeuw published this recipe on healthyrecipesblogs.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Cassie Conway on SeeMeCook
Boneless, skinless chicken thighs are coated in olive oil and a smoky, savory spice rub, then oven-baked until juicy and tender. A simple weeknight main with an optional quick broil for extra color.
- Time
- 40 minutes
- Cuisine
- American
Ingredients
- 25 g
- 3 g
- 1 g
- 3 g
- 2 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 945 g before cooking, which is about 160 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Pat the chicken thighs dry with paper towels and place them in a large bowl.
Add the olive oil, sea salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper to the bowl. Use your hands to coat the chicken evenly with the oil and spices.
Arrange the seasoned thighs in a single layer in a rimmed baking dish, such as a 9-by-13-inch dish. If any oil-and-spice mixture remains in the bowl, brush it over the chicken.
Bake uncovered without turning for about 30 minutes, until the chicken is cooked through and the juices run clear. Check the center of the largest thigh with an instant-read thermometer; it should reach at least 165°F (74 °C) (74°C (165 °F)). Smaller thighs or a hot-running oven may finish sooner.
For deeper color, optionally broil the chicken for 1–2 minutes if the baking dish is broiler-safe. Watch it closely to prevent burning.
Turn the thighs in the pan juices to coat. Transfer them to a plate, cover loosely with foil, and let rest for 5 minutes before serving.
Notes
For especially tender, juicy thighs, the body excerpt suggests cooking to 175°F, though the recipe-card minimum is 165°F. Leftovers keep in an airtight container in the refrigerator for 3–4 days; the author prefers them cold, or recommends gentle reheating covered in a microwave at 50% power or in a 350°F oven until heated through. For more browning, pat the chicken very dry, leave space between pieces, and optionally double the paprika. The excerpt also gives alternative air-fryer directions, but those are not included in the structured recipe method.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 264
- Protein
- 29 g
- Carbs
- 1 g
- Fat
- 16 g
- Fiber
- 0 g
Where the calories come from
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