Introduction

This baked boneless chicken thighs recipe features a spicy balsamic seasoning that creates a perfect balance of tangy and smoky flavors. It’s quick to prepare and perfect for a weeknight dinner or meal prep. Tender, juicy, and full of bold spices, these chicken thighs are sure to become a household favorite.

The image shows six pieces of grilled or roasted chicken with a dark, crispy, charred skin layered evenly on a square black slate board. The chicken pieces are arranged in two unequal rows, surrounded by fresh green parsley leaves scattered around as garnish. There are three lime halves placed around the slate, with two whole limes visible in the top left corner, and a bowl of finely chopped green herbs or vegetables at the top right corner. The background is a white marbled surface, creating a clean and bright contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs (about 6 thighs)
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 (about 2 teaspoons salt and 1½ teaspoons black pepper)

Instructions

Step 1: Preheat the 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 and add flavor and moisture.
Step 2: In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, paprika, salt, and pepper. Rub or brush the seasoning mixture evenly over the back and then the front of each chicken thigh until fully coated.
Step 3: Arrange the coated chicken thighs flat on the prepared sheet pan, spacing them out to ensure even cooking. Bake in the center of the oven for 15 minutes.
Step 4: After baking, move the oven rack about 8 inches from the heat source and switch the oven to broil. Broil the chicken thighs for 7 to 10 minutes or until the tops are nicely blackened and caramelized. Watch closely to avoid burning.
Step 5: Remove the chicken from the oven and tent 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 to serve warm.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
Use bone-in thighs if preferred, but increase baking time by 5 to 10 minutes.
Serve with roasted vegetables or a fresh green salad to balance the spicy flavors.
If you like heat, add a pinch of cayenne pepper or red pepper flakes to the spice blend.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven at 350°F (175°C) or in a skillet over medium heat to retain moisture. Avoid microwaving if possible, as it can dry the chicken out.

How to Serve

The image shows six grilled chicken thighs with a dark brown and charred crust, lying on a square black slate board. Around the chicken pieces, there are fresh green parsley leaves scattered, along with two green limes and two lime wedges placed on the corners of the slate. In the background, a white bowl with chopped green onions is partially visible, all placed on a white marbled surface. The scene looks bright and fresh, with the contrast of the dark chicken and green garnishes creating a strong visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to cook faster and may dry out. Adjust baking time accordingly and watch closely to avoid overcooking.

Is it necessary to broil the chicken at the end?

Broiling at the end caramelizes the seasoning and creates a flavorful crust, but you can skip this step if you prefer. The chicken will still be tasty and cooked through after baking.