Baked Boneless Chicken Thighs with Spicy Balsamic Seasoning Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
