Description
Four boneless skinless chicken thighs with a smoky paprika and brown sugar rub, baked at 425°F until juicy and browned.
Ingredients
- 1 pound boneless skinless chicken thighs (about 4)
- 1 tablespoon olive oil
- 1 teaspoon packed brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for serving (optional)
Instructions
- Heat the oven to 425°F with a rack in the center. Line a quarter sheet pan with foil or parchment.
- Pat the chicken dry and trim any large pieces of fat. Unfold each thigh so it lies flat.
- In a bowl, mix the brown sugar, garlic powder, onion powder, smoked paprika, salt, cumin and pepper. Add the chicken and oil and toss until evenly coated.
- Arrange the thighs smooth side up in a single layer with space between them.
- Bake for 20 to 25 minutes, until the edges are browned and the thickest thigh reads 165°F.
- Rest for 5 minutes, then serve whole or sliced, sprinkled with parsley.
Notes
Equipment: quarter sheet pan (9 x 13 inches), foil or parchment, mixing bowl, tongs, instant-read thermometer
- Spread the thighs flat and give them space; crowded thighs steam instead of browning.
- For a little heat, add a pinch of cayenne to the rub.
- Line the pan for easy cleanup; the brown sugar caramelizes on the pan.
- Refrigerate leftover chicken in a covered container for up to 4 days.
- Reheat in a 350°F oven or a covered skillet with a splash of water until hot, or serve cold in salads and bowls.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American