Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe

Introduction

These baked boneless chicken thighs are packed with a spicy balsamic seasoning that delivers bold flavor and juicy tenderness. Ready in just 35 minutes, they make a perfect weeknight dinner for the whole family.

Ingredients

• 2 pounds boneless skinless chicken thighs (about 6 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
• Salt and pepper to taste (recommended 2 teaspoons salt & 1-1/2 teaspoons black pepper)

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with aluminum foil for easy cleanup. Pat the chicken thighs completely dry using paper towels. Do not trim excess fat as it will render during cooking, adding flavor and moisture.
2. Step 2: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika. Add salt and pepper to taste, approximately 2 teaspoons salt and 1-1/2 teaspoons pepper.
3. Step 3: Rub or brush the seasoning mixture evenly over the back and then the front of each chicken thigh until fully coated. Use all of the prepared spice mixture.
4. Step 4: Arrange the coated chicken thighs flat on the prepared sheet pan, spacing them out well to ensure even cooking.
5. Step 5: Bake in the center of the preheated oven at 425°F for 15 minutes.
6. Step 6: After baking, move the oven rack to about 8 inches from the heat source. Switch the oven setting to broil and cook the chicken for 7 to 10 minutes, or until the tops are nicely blackened and caramelized. Watch closely to avoid burning.
7. Step 7: Remove the chicken from the oven and tent it loosely with foil. Let the thighs rest for 5 to 10 minutes to allow the juices to redistribute. Brush any pan juices over the top before slicing or chopping as desired. Serve warm.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
• If you prefer less heat, reduce the chili powder to 1 teaspoon and add 1 teaspoon of brown sugar for a mild sweetness.
• Serve with a fresh side salad or roasted vegetables to balance the spices.
• Use bone-in thighs if preferred, but increase baking time by about 10 minutes and check for doneness.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the meat juicy and tender. This dish is also freezer-friendly for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. Reduce baking time and watch closely to avoid overcooking. Consider brining the breasts for extra moisture.

Is it necessary to broil the chicken at the end?

Broiling adds a lovely caramelized finish and enhances flavor, but you can skip it if you prefer. Just bake the chicken a few extra minutes until fully cooked and golden brown.

Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe

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★★★★★

4.6 from 140 reviews

This recipe features juicy, flavorful baked boneless chicken thighs seasoned with a spicy balsamic mixture, combining chili powder, cumin, garlic, and paprika to create a deliciously caramelized crust. The chicken is first baked and then broiled for a perfect balance of tender meat and crispy, blackened edges, making it an easy yet impressive dish for any meal.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless skinless chicken thighs (about 6 thighs)

Seasoning Mixture

• 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 salt
• 1–1/2 teaspoons black pepper

Instructions

1. Prep: Preheat the oven to 425°F (220°C). Line a large sheet pan with aluminum foil to make cleanup easier. Pat the chicken thighs completely dry with paper towels; do not trim any excess fat as it will render during cooking and keep the meat moist and flavorful.
2. Season Chicken: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika. Add salt and black pepper to taste (approximately 2 teaspoons salt and 1-1/2 teaspoons pepper). Rub or brush this seasoning mixture evenly over both sides of each chicken thigh until fully coated.
3. Bake: Arrange the seasoned chicken thighs flat on the prepared sheet pan, spacing them out to ensure even cooking. Bake in the center of the oven at 425°F for 15 minutes.
4. Broil: After baking, move the oven rack about 8 inches from the broiler element and switch the oven setting to broil. Broil the chicken for 7 to 10 minutes until the tops are nicely blackened and caramelized, watching closely to prevent burning.
5. Rest and Serve: Remove the chicken from the oven and tent loosely with foil. Let the thighs rest for 5 to 10 minutes to allow the juices to redistribute. Brush any pan juices over the top before slicing or chopping as desired. Serve warm.

Notes

• Do not trim the fat on the chicken thighs as it adds moisture and flavor during cooking.
• Watch closely during broiling to avoid burning the chicken.
• You can adjust the amount of chili powder according to your preferred spice level.
• For easier cleanup, line your baking sheet with aluminum foil or parchment paper.
• Resting the chicken after cooking helps keep it juicy and tender.

Keywords: baked chicken thighs, spicy chicken recipe, balsamic chicken, easy chicken dinner, boneless chicken thighs