Baked Boneless Chicken Thighs

• servings: 4 servings
• active time: 10 minutes
• total time: 32 minutes

Ingredients

2 pounds boneless skinless chicken thighs (about 6 thighs, see note 1)

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

Directions

Prep

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.

Season Chicken

In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season to taste (I add 2 teaspoon salt & 1-1/2 teaspoon 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.

Bake

Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.

Broil

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).

Rest And Serve

Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop as desired.

Nutrition

• Calories: 449 kcal
• Total Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.1 g
• Cholesterol: 197 mg
• Sodium: 163 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.7 g
• Total Sugars: 0.7 g
• Protein: 47 g