If you’re in the mood for crispy baked chicken thighs, you’re in for a treat. This easy-to-make dish is packed with flavor and gives you that satisfying crunch without frying.
This recipe addresses the frequent issues of dry chicken and lack of flavor, ensuring crispy, juicy chicken thighs perfect for quick meals.
I’ve struggled with dry chicken before, and it’s the worst. This recipe tackles that problem head-on, ensuring tender, juicy meat beneath a crispy surface, making it a quick go-to for busy weeknights or unexpected guests.
What I love most is how simple it is. You can prep these in just a few minutes, let them marinate, and then pop them in the oven for about 30 minutes. If you’re looking for something to pair it with, check out my homemade garlic bread; it’s fantastic!
Table of contents
Dietary Considerations
- This recipe is gluten-free due to the use of chicken thighs, but all ingredients listed are gluten-free.
- This recipe does meet keto and low-carb diets since none of the ingredients used is restricted in the mentioned diets.
- The recipe is dairy-free since no dairy products are included, making it suitable for those avoiding dairy.
- This recipe is nut-free since it does not contain any nuts or nut-derived ingredients in the preparation.
Why You Will Love This Recipe
- Crispy Satisfaction The skin on these crispy baked chicken thighs has a remarkable crunch that adds an enjoyable texture to every bite. Broiling at the end gives a golden finish that’s super satisfying without the mess of frying.
- Flavorful Impact Marinated for at least an hour, these thighs soak up a blend of seasoning that really boosts their taste. You can even let them sit overnight for an even richer flavor profile that everyone will appreciate.
- Healthier Choice Baking instead of frying means you can enjoy crispy chicken thighs without the added calories and fat that come from deep frying. It’s a guilt-free way to savor chicken that still satisfies your cravings.
- Easy Storage Leftovers can be stored in the fridge for up to three days and can even be reheated in the oven to retain their crispiness. This makes it a great option for meal prep or a delicious next-day lunch.
Crispy Baked Chicken Thighs
- Prep Time: 10 minutes
- Cool Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
Crispy baked chicken thighs that are easy to make and packed with flavor, ensuring tender, juicy meat beneath a crispy surface.
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Fresh herbs (parsley or dill) for garnish
Instructions
- Start by combining the olive oil, apple cider vinegar, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and cayenne pepper in a large bowl. Whisk until well mixed. This step is crucial as it ensures that every flavor integrates, enhancing the overall taste of your chicken.
- Add the chicken thighs into the marinade, coating them thoroughly. It’s essential that each piece is uniformly covered to allow the flavors to penetrate the meat effectively. This lays the groundwork for the flavor profile of your crispy baked chicken thighs.
- Cover the marinated chicken and refrigerate. Aim for at least 1 hour to let the flavors develop. If time allows, marinating overnight yields even better results. The extended time enhances the overall taste and tenderness of the chicken.
- Preheat your oven to 425°F. For optimal results, place a baking rack over a lined baking sheet. The rack supports air circulation, which is vital for cooking the chicken evenly and achieving that lovely crispy skin.
- Arrange the marinated chicken thighs skin-side up on the baking rack. Bake them without disturbance for 30 minutes. Keeping the skin dry during this time promotes maximum crispiness while preserving the chicken’s moisture for a juicy bite.
- After 30 minutes of baking, switch your oven to broil. Broil the chicken for an additional 5 to 7 minutes. Keep a close eye on them—once they turn a beautiful golden brown, it’s time to take them out!
- Remove the chicken from the oven and let it rest for about 5 minutes. This rest allows the juices to redistribute, keeping each bite juicy while maintaining the delightful crunch of the skin. Garnish with freshly chopped parsley or dill for an added touch of color and flavor.
Notes
- The longer you marinate the chicken, the richer the flavor. If you’re in a hurry, even an hour is beneficial, but overnight is ideal.
- Using a baking rack is crucial for preventing the chicken from sitting in its own juices, which can lead to sogginess. It promotes even baking and helps the skin crisp up nicely.
- Adjust the amount of cayenne pepper based on your spice tolerance. A little can go a long way, so start small if you’re unsure about the heat level.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat and retain that crispy texture, briefly bake them in the oven.
- Feel free to experiment with different seasoning blends, such as lemon pepper or BBQ, to mix things up and cater to various tastes.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Ingredient Notes
- Chicken thighs: Go for bone-in, skin-on thighs. They stay tender while baking and give that crispy finish we all love.
- Salt: Regular table salt is fine. It highlights the chicken’s flavor, ensuring your thighs taste great, even without brining.
- Black pepper: Freshly ground pepper adds robust flavor. It’s a must for that subtle kick in your baked chicken thighs.
- Paprika: Use a mild or smoked paprika for extra depth. It gives a nice color and adds to the dish’s overall taste.
- Garlic powder: This brings a rich, savory note. Opt for high-quality to avoid that artificial flavor. It’s an easy way to boost taste.
- Onion powder: A good addition for sweetness and depth. Select a brand that doesn’t have additives to keep things simple.
- Olive oil: Go for a fruity extra-virgin olive oil. It helps the skin crisp up nicely while adding healthy fats to the chicken.
- Apple cider vinegar: This gives a wonderful acidity that balances richness. Choose raw, organic for better flavor.
- Dried thyme: Adds an earthy, aromatic taste. Look for bright green, fragrant leaves for optimal flavor.
- Cayenne pepper: Add some heat with this spice. Start with a pinch and adjust according to how spicy you like your chicken.
- Fresh herbs: Parsley or dill work well for garnish. They provide freshness and a pop of color to your dish before serving.
Recipe Baking Tips
- If chicken skin isn’t crisping, broil for an extra 5-7 minutes towards the end, checking every minute for a golden finish. This keeps skin crunchy without drying out the meat.
- If your marinade isn’t penetrating the chicken, consider marinating for 4-6 hours instead of 1. This allows the flavors to thoroughly infuse the meat for improved taste.
- For uneven cooking, place the rack in the upper third of the oven while baking. Adjusting the position helps ensure even heat distribution for all thighs.
- If skin appears soggy after baking, increase oven temperature to 450°F (232°C) when broiling. A higher temperature helps achieve that crispy texture desired.
- For leftover chicken, store in an airtight container and refrigerate within 2 hours. This keeps it fresh for up to 3 days, ready for quick reheating.
Serving Suggestions
Serve with roasted sweet potatoes and steamed green beans. A side salad with arugula and cherry tomatoes complements the dish well.
Use to make chicken tacos or chicken salads. Add to a grain bowl with quinoa and avocado for a hearty meal.
Top with chimichurri sauce or a squeeze of fresh lemon juice. A dollop of Greek yogurt or tzatziki enhances the flavors.
Recipe variations
- You can use lemon zest and juice for a fresh twist on these crispy baked chicken thighs. The citrus adds a bright flavor that complements the chicken beautifully.
- Add 1 teaspoon of dried oregano and 1 teaspoon of cumin to the marinade for an aromatic touch that elevates the dish. These spices pair well with chicken thighs.
- Either fresh rosemary or thyme works wonderfully to replace the dried thyme in the marinade. Each option provides a distinct yet savory flavor profile for your baked chicken.
- If you’re cooking for a larger group, consider using up to 12 chicken thighs. Just double the marinade ingredients to maintain the flavor in your baked chicken recipe.
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How to Store?
To keep your crispy baked chicken thighs fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours after cooking.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat in the oven for crispiness.
Freezing: Wrap each thigh in plastic wrap, then place in a freezer bag up to 3 months. Thaw in the refrigerator before reheating.
Other Recipes You’ll Love
- Balsamic Chicken Thighs
- Honey Mustard Chicken Thighs
- Garlic Parmesan Chicken Thighs
- Lemon Herb Chicken Thighs
Yes, place chicken thighs on the rack, skin side up, and bake uncovered for 35-40 minutes or until they reach 165°F.
Yes, ensure no moisture on the chicken skin by patting it dry before cooking.
Bake chicken thighs for about 1 hour until the skin is crispy and juices run clear.
Chicken skin crisps when it is dry and fat under the skin renders properly during cooking.
Baking chicken thighs can produce crispier skin without the added fat of frying.
Chicken skin may not crisp if it’s wet; ensure it is dry before cooking.
If you enjoyed this Crispy Baked Chicken Thighs or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
