Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
