Baked Boneless Chicken Thighs with Spicy Balsamic Rub Recipe
This recipe for Baked Boneless Chicken Thighs features tender, juicy chicken thighs coated in a flavorful blend of spices and balsamic vinegar, baked to perfection and finished with a broil for a caramelized, slightly charred top. Easy to prepare and perfect for a quick dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs (about 6 thighs)
Seasoning Mix
- 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
- 2 teaspoons salt
- 1–1/2 teaspoons black pepper
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup and pat the chicken thighs completely dry with paper towels to ensure crispiness during cooking. There’s no need to trim any excess fat as it will render out while baking.
- Season Chicken: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, paprika, salt, and black pepper until well combined. Rub or brush this seasoning mixture evenly over the back side of each chicken thigh first, then flip and coat the front side thoroughly. Use all the prepared spice mixture to ensure full flavor coverage.
- Bake: Arrange the seasoned chicken thighs flat on the prepared sheet pan, spacing them apart to allow hot air circulation. Place the pan in the center of the preheated oven and bake for 15 minutes, which will cook the chicken through and start rendering the fat.
- Broil: After baking, move the oven rack to about 8 inches from the heat source and switch your oven setting to broil. Broil the chicken for 7 to 10 minutes, carefully watching it to avoid burning, until the tops become nicely blackened, caramelized, and slightly crispy.
- Rest and Serve: Remove the pan from the oven and tent the chicken with foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Brush any pan juices over the chicken thighs for extra moisture and flavor, then slice or chop as desired for serving.
Notes
- You do not need to trim fat from the chicken thighs as it will render and keep the meat moist and flavorful.
- Adjust seasoning salt and pepper amounts to taste if preparing for low-sodium diets.
- Serve with a side of roasted vegetables or a fresh salad for a balanced meal.
- The broiling step is essential for achieving the caramelized crust, so watch closely to prevent burning.
- Chicken thighs can be marinated in the seasoning mixture for a few hours or overnight for even deeper flavor.
Keywords: baked chicken thighs, boneless chicken recipe, sheet pan chicken, easy chicken dinner, broiled chicken thighs, quick chicken recipe
