Discover the secret to incredibly flavorful and crispy baked chicken thighs that will become your new go-to meal. This recipe is incredibly straightforward, delivering a restaurant-quality dish with minimal effort, making it a lifesaver for busy weeknights or casual entertaining.
Key Ingredients for Crispy Baked Chicken Thighs
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cornstarch (for extra crispiness)
How to Make Crispy Baked Chicken Thighs
Get ready for a simple yet incredibly delicious and satisfying meal! This recipe for crispy baked chicken thighs boasts a wonderfully tender interior and an irresistibly brittle, golden-brown exterior, all wrapped up in a symphony of savory spices. The best part? It’s remarkably easy to make, with a prep time of just 10 minutes and a bake time of around 30-35 minutes.
Step-by-Step Instructions
Preheat Your Oven and Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the baking sheet with a little cooking spray or oil. This step is crucial for achieving even cooking and preventing sticking.
Pat the Chicken Thighs Dry: This is a critical step for achieving crispy skin (or a beautifully browned exterior on skinless thighs). Use paper towels to thoroughly pat each chicken thigh dry. The drier the surface, the crispier the final result will be. Don’t rush this; it makes a significant difference.
Prepare the Spice Rub: In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to create a paste-like rub. In a separate small bowl, whisk together the cornstarch with an additional pinch of salt and pepper.
Season the Chicken: Place the dried chicken thighs in a medium bowl. Drizzle the olive oil and spice mixture over the chicken. Toss gently with your hands or tongs until each chicken thigh is evenly coated with the seasoning. Make sure to get into all the nooks and crannies.
Coat with Cornstarch: Sprinkle the cornstarch mixture over the seasoned chicken thighs. Toss again until the cornstarch evenly coats the thighs. This extra layer of cornstarch is the secret to achieving that unparalleled crispiness.
Arrange on the Baking Sheet: Place the seasoned chicken thighs in a single layer on the prepared baking sheet. Ensure there is some space between each thigh. Overcrowding the baking sheet will cause the chicken to steam rather than bake, hindering the crisping process.
Bake the Chicken: Place the baking sheet in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the exteriors are golden brown and delightfully crispy. The internal temperature of the chicken should reach 165°F (74°C) when tested with a meat thermometer. For an even crispier finish, you can broil for the last 2-3 minutes, watching very carefully to prevent burning.
Rest and Serve: Once cooked, remove the chicken thighs from the oven and let them rest on the baking sheet for about 5 minutes before serving. This resting period allows the juices to redistribute, making the chicken extra moist and tender. Serve hot and enjoy your perfect crispy baked chicken thighs!
Why You’ll Love This Crispy Baked Chicken Thighs
You’ll fall head over heels for these crispy baked chicken thighs because they deliver an incredible textural contrast – a shatteringly crisp exterior that gives way to juicy, succulent meat, all infused with a smoky, savory spice blend that’s wonderfully aromatic. Making this dish at home is incredibly budget-friendly compared to ordering takeout, utilizing simple pantry staples to create a meal that feels truly special and satisfying.
The vibrant paprika and aromatic herbs elevate these simple chicken thighs beyond the ordinary, making them a flavorful star on any plate, so give these easy, delicious chicken thighs a try tonight and prepare to be amazed!
Storing and Reheating Tips
Properly storing and reheating your crispy baked chicken thighs will ensure they remain delicious for days to come.
- Refrigeration: Once the chicken has cooled to room temperature, transfer any leftovers to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cooked chicken thighs. Double-wrap each thigh tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last in the freezer for up to 2-3 months.
- Reheating: To reheat, the best method for maintaining crispiness is in the oven. Place the chicken thighs in a single layer on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also briefly crisp them under the broiler if desired, but watch them closely. Avoid reheating in the microwave if you want to preserve the crispy texture, as it tends to make chicken rubbery. If reheating from frozen, allow them to thaw in the refrigerator overnight first, or add a few extra minutes to the reheating time.
Final Thoughts
These crispy baked chicken thighs are a testament to how simple ingredients and straightforward techniques can produce truly outstanding results. Gather your ingredients and get them in the oven – you won’t regret making this delicious and remarkably easy chicken dish!
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Crispy Baked Chicken Thighs
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the baking sheet with a little cooking spray or oil. This step is crucial for achieving even cooking and preventing sticking.
- This is a critical step for achieving crispy skin (or a beautifully browned exterior on skinless thighs). Use paper towels to thoroughly pat each chicken thigh dry. The drier the surface, the crispier the final result will be. Don’t rush this; it makes a significant difference.
- In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to create a paste-like rub. In a separate small bowl, whisk together the cornstarch with an additional pinch of salt and pepper.2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, salt, black pepper, 1 tablespoon cornstarch
- Place the dried chicken thighs in a medium bowl. Drizzle the olive oil and spice mixture over the chicken. Toss gently with your hands or tongs until each chicken thigh is evenly coated with the seasoning. Make sure to get into all the nooks and crannies.2 pounds boneless, skinless chicken thighs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, salt, black pepper
- Sprinkle the cornstarch mixture over the seasoned chicken thighs. Toss again until the cornstarch evenly coats the thighs. This extra layer of cornstarch is the secret to achieving that unparalleled crispiness.2 pounds boneless, skinless chicken thighs, 1 tablespoon cornstarch
- Place the seasoned chicken thighs in a single layer on the prepared baking sheet. Ensure there is some space between each thigh. Overcrowding the baking sheet will cause the chicken to steam rather than bake, hindering the crisping process.2 pounds boneless, skinless chicken thighs
- Place the baking sheet in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the exteriors are golden brown and delightfully crispy. The internal temperature of the chicken should reach 165°F (74°C) when tested with a meat thermometer. For an even crispier finish, you can broil for the last 2-3 minutes, watching very carefully to prevent burning.2 pounds boneless, skinless chicken thighs
- Once cooked, remove the chicken thighs from the oven and let them rest on the baking sheet for about 5 minutes before serving. This resting period allows the juices to redistribute, making the chicken extra moist and tender. Serve hot and enjoy your perfect crispy baked chicken thighs!2 pounds boneless, skinless chicken thighs