Description
Baked boneless chicken thighs might sound simple, but this combo of pantry spices, olive oil, and balsamic vinegar gives big flavor with barely any effort. These have a slight kick, but the spice is really mild once added to a dish or paired with a sauce.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 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
- Step: Preheat oven to 425°F. Line a large sheet pan with foil.
- Step: Pat chicken thighs completely dry with paper towels.
- Step: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Step: Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated.
- Step: Arrange chicken thighs flat on the prepared sheet pan, spaced out well.
- Step: Bake in the center of the oven for 15 minutes.
- Step: Move the oven rack to 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized.
- Step: Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top before serving.
Notes
Choose chicken thighs that are similar in size for the most even cooking. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 449 kcal
- Sugar: 0.7 g
- Sodium: 163 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.7 g
- Protein: 47 g
- Cholesterol: 197 mg