Chicken thighs have quickly become a favorite in my house. I have found that the extra fattiness ensures a juicy and delicious outcome. They do not dry out as quickly as chicken breasts or tenders – whether it’s pan frying, grilling or baking. My kids tend to eat any combo of spices I add as long as there isn’t “too much green stuff.” This simple recipe is savory and a little bit sweet. It is sure to be a family favorite in your house, too!
Baked Chicken Thighs
Course: MainDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
6-8 boneless, skinless chicken thighs
2 tbsp brown sugar
2 tbsp paprika
1 tsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup oil (avocado, olive)
Directions
- Preheat oven to 425 degrees.
- Whisk spices together (without the oil) and rub over chicken thighs until fully coated.
- Use either a cast iron skillet or a baking sheet covered with foil. Lay out chicken thighs in a single layer.
- Pour your avocado or olive oil over the chicken thighs.
- Bake thighs for about 25 minutes, turning once halfway through. Thighs will be finished when the internal temperature reaches 165 degrees. Serve immediately.
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