Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe

Introduction

Baked boneless chicken thighs are a flavorful and juicy option for an easy weeknight dinner. This recipe features a spicy, tangy seasoning blend that caramelizes beautifully under the broiler. Ready in under 30 minutes, it’s perfect for a quick meal that doesn’t sacrifice taste.

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
• 2½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 425°F. Line a large sheet pan with foil. Pat the chicken thighs completely dry with paper towels. There’s no need to trim excess fat as it will render during cooking.
2. Step 2: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season the mixture with about 2 teaspoons salt and 1½ teaspoons pepper, or to taste.
3. Step 3: Rub or brush the seasoning mixture evenly over the back and then the front of each chicken thigh, ensuring all thighs are well coated with the spice blend.
4. Step 4: Arrange the thighs flat on the prepared sheet pan, spacing them out so they are not touching. Place in the center of the oven and bake for 15 minutes.
5. Step 5: After baking, move the oven rack to about 8 inches from the heat source and switch the oven to broil. Broil the chicken thighs for 7 to 10 minutes, watching carefully, until the tops are blackened and caramelized.
6. Step 6: Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 to 10 minutes. Before serving, spoon the pan juices over the thighs. Slice or chop as desired and enjoy.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the spice mix.
• If you prefer milder heat, reduce the chili powder to 1 teaspoon.
• Use bone-in thighs for more flavor and slightly longer cooking time.
• Serve with a fresh salad or roasted vegetables for a complete meal.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through to maintain moisture. This chicken can also be frozen for up to 3 months; thaw overnight in the refrigerator 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 use boneless skinless chicken breasts, but reduce the baking time since breasts cook faster and can dry out more easily.

Do I need to marinate the chicken for a long time?

It’s not necessary to marinate for this recipe since the spice rub and broiling create great flavor quickly, but marinating for 30 minutes to 1 hour can deepen the taste.

Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe

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★★★★★

4.6 from 106 reviews

These Baked Boneless Chicken Thighs are flavorful, juicy, and easy to prepare. Coated in a smoky and tangy spice blend with olive oil and balsamic vinegar, the chicken is first baked and then broiled to achieve a beautifully caramelized, slightly charred top. Perfect for a quick weeknight dinner or meal prep, these thighs require minimal prep and deliver maximum taste.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

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
• Salt and pepper to taste (recommended 2 teaspoons salt & 1-1/2 teaspoons black pepper)

Instructions

1. Prep: 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. Season Chicken: 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. 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.
3. Bake: Arrange the coated chicken thighs flat on the prepared sheet pan, spacing them out well to ensure even cooking. Bake in the center of the preheated oven at 425°F for 15 minutes.
4. Broil: 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.
5. Rest and Serve: 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.

Notes

• Do not trim the chicken thighs; the fat helps keep them moist and flavorful as it renders during cooking.
• Adjust the salt and pepper to your preference.
• Resting the chicken after cooking is important to retain juiciness.
• This recipe works great for meal prep and can be served with rice, salads, or roasted vegetables.

Keywords: baked chicken thighs, boneless chicken recipe, easy chicken dinner, oven baked chicken, caramelized chicken, chicken meal prep