Famous Baked Chicken Thighs
Famous Baked Chicken Thighs
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, about 6-8 thighs
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- 1
In a medium mixing bowl, combine the olive oil, soy sauce, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, cayenne pepper (if using), and salt. Whisk until all ingredients are well combined and form a smooth, thick marinade.
⏱️ 5 min
- 2
Pat the chicken thighs dry with paper towels. Place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400
- 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overlapping. Discard any remaining marinade.
⏱️ 2 min
- 5
Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F and the tops are caramelized and slightly crispy. If desired, you can broil for the last 2-3 minutes to enhance crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender.
⏱️ 5 min
- 7
Garnish with fresh chopped parsley, sliced green onions, and lime wedges. Serve whole or sliced into strips.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Famous Baked Chicken Thighs
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, about 6-8 thighs
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- 1
In a medium mixing bowl, combine the olive oil, soy sauce, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, cayenne pepper (if using), and salt. Whisk until all ingredients are well combined and form a smooth, thick marinade.
⏱️ 5 min - 2
Pat the chicken thighs dry with paper towels. Place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 3
Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400 - 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overlapping. Discard any remaining marinade.
⏱️ 2 min - 5
Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F and the tops are caramelized and slightly crispy. If desired, you can broil for the last 2-3 minutes to enhance crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender.
⏱️ 5 min - 7
Garnish with fresh chopped parsley, sliced green onions, and lime wedges. Serve whole or sliced into strips.
⏱️ 3 min