Baked Boneless Chicken Thighs with Spicy Balsamic Rub Recipe
This recipe for Baked Boneless Chicken Thighs delivers juicy, flavorful chicken with a perfectly caramelized and slightly charred top. The chicken is seasoned with a vibrant mix of chili powder, cumin, garlic, and paprika, then baked and broiled for a crispy finish. Perfect for a quick weeknight dinner or meal prep, these thighs are easy to make and full of bold spice.
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
Seasoning Mix
- 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
- Salt and pepper (about 2 teaspoons salt & 1 1/2 teaspoons pepper, or to taste)
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup. Pat the chicken thighs completely dry with paper towels to ensure better browning and crispiness. There's no need to trim excess fat as it will render while cooking.
- Season Chicken: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika. Season the mixture to taste by adding salt and pepper as preferred. Rub or brush the seasoning mixture evenly over the back and then the front of each chicken thigh until fully coated.
- Bake: Arrange the seasoned chicken thighs flat on the prepared sheet pan, spacing them out well so they cook evenly. Place the pan in the center of the preheated oven and bake for 15 minutes.
- Broil: After baking, move the oven rack to about 8 inches from the heat source and switch your oven setting to broil. Broil the chicken thighs for 7 to 10 minutes, watching closely, until the tops are nicely blackened and caramelized to your liking.
- Rest And Serve: Remove the chicken from the oven and tent loosely with foil. Let the thighs rest for 5 to 10 minutes to retain their juices. Optionally, brush the pan juices over the chicken for added flavor before slicing or chopping to serve.
Notes
- Patting the chicken dry before seasoning helps achieve a crispy exterior.
- No need to trim fat on thighs, as it renders during cooking and adds flavor.
- Watch carefully during broiling to prevent burning.
- Resting the chicken keeps it juicy and tender.
- The spice mix can be adjusted for heat preference by adding more or less chili powder.
