Login
Create Account
Baked Boneless Chicken Thighs
Tell a FriendRate this recipe:
Rating : 5
-
Brief Description
With a combination of pantry spices, olive oil and balsamic vinegar, these baked boneless chicken thighs are full of big flavor.
-
Main Ingredient
chicken thighs
-
Category: Main Dish
-
Cuisine: Southwestern
-
Prep Time: 10 min(s)
-
Cook Time: 22 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 2 pounds as you can. If yours are larger, the bake time may need to be slightly longer. Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
-
Posted By: jkandsf2d
-
Posted On: Jun 23, 2026
Number of Servings:
Ingredients:
- 2 pounds - boneless skinless chicken thighs (about 6 thighs)
- 2 tablespoons - plus 2 tsp. olive oil
- 1 tablespoons - plus 1 teaspoon balsamic vinegar
- 2 1/2 teaspoons - chili powder
- 1 teaspoons - ground cumin
- 1 teaspoons - garlic powder
- 1 teaspoons - paprika
- 2 teaspoons - fine salt
- 1 1/2 teaspoons - pepper
Directions:
Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika, salt and pepper.
Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
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 (watch closely).
Remove from oven, tent with foil, and let rest for 5–10 minutes.
Brush pan juices on top. Slice or chop as desired.
Comments