My Crispy Baked Chicken Thighs are the BOMB! It’s time to go back to the basics and super simple recipes. Sometimes I’m so busy trying to create something new and different that I forget that everyone needs to know how to cook the more simple recipes as well.
These Crispy Baked Chicken Thighs taste just like pan-fried or even deep-fried, but without all the greasy mess, the boatload of extra calories, and added cholesterol. And there is no breading involved either. Is that even possible? Yes! Are you interested? No doubt, you are. Keep reading. I am certain that once you try them you will be making them again and again. I know I am.
These Crispy Baked Chicken Thighs are delicious and very simple to make. Chicken thighs have so much flavor and of course dark meat is so incredibly tender! I always cook up a large batch so we can have them for leftovers but my family eats all these tasty treats up in no time. The best part is that oven baked chicken thighs can stay frozen for up to four months. Just thaw and then wrap in foil for reheating.Chicken thighs are sold with bone in and skin on, or boneless and skinless. They are dark meat making them extra flavorful, they contain more fat which ensures they bake up succulent and tasty. Thighs are more forgiving than chicken breast which can be overcooked easily.
In this video, I do one version with skin on (because it tastes amazing and makes the chicken extremely juicy) and another with skin off (because it’s healthier and less fat without the skin). As with any meat cooked on the bone, this has tons of flavor. I use my essence seasoning but you could always use Italian seasoning in this recipe, feel free to change it up to suit your taste buds!
The skin on these chicken thighs is superb – it’s thin, crackly and exceptionally crispy. I can’t imagine thighs getting much crispier than this, even if you deep-fry them. Seriously, it can’t get any better than this.
I use this spice blend for almost everything, like my crispy buffalo wings, baby back ribs and my seafood gumbo recipes. This is the best seasoning for chicken as it has a good kick of spiciness from the cayenne pepper and a ton of flavor. If you’re not into spicy, feel free to cut the amount of cayenne and black pepper to make this recipe YOUR own baked chicken seasoning.
The paprika in this blend gives the chicken a beautiful caramelized color. This is especially important if you’re using skinless chicken thighs or chicken breast. The chicken seasoning replaces the caramelized look with its paprika color, which otherwise would only be possible if you had the skin on. Not having the skin though, makes these paprika Baked Chicken Thighs perfect for your clean eating meal prep. Can I use this Paprika Spice Blend with Bone-in, Skin-on chicken thighs? Yes! Just increase the baking time by about 10 minutes or until the internal temperature registers at 165F. With this chicken thigh seasoning, you can use as much or as little as you wish, without having to worry about over-salting the meat. That’s the most favorite thing I enjoy about homemade seasoning blends!
How to Bake Chicken in the Oven? For easy baked chicken thighs, just follow these steps (and watch my video). Preheat your oven to 425F. A higher temperature makes the skin extra crispy. Use a paper towel to pat the chicken dry and remove any condensation from the fridge. In a large bowl mix the chicken, avocado oil and 2/3 of the herb seasoning. Place the chicken on a rack. A rack on top of a baking sheet allows the air to circulate around the chicken making it crispier. Sprinkle the remaining seasoning on top. Bake the chicken thighs for 35-40 minutes or until the chicken is cooked through. If the chicken juices run clear when pierced, the chicken is cooked.
Can I grill the chicken instead of baking? Sure, can! This recipe makes BOMB grilled Chicken Thighs. For grilling, after tossing the chicken with spices, grill at 300 until the internal temperature of the chicken thighs registers 160F degrees.
You’re welcome 🥰
Ali in the Valley
