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Oven-Baked Spiced Chicken Thighs with Balsamic and Chili Recipe

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This recipe features juicy, flavorful boneless skinless chicken thighs seasoned with a zesty blend of chili powder, cumin, garlic, and paprika, then baked and broiled to perfection for a crispy, caramelized finish. Perfect for an easy weeknight dinner or meal prep.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs (about 6 thighs, see note 1)

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
  • Salt (about 2 teaspoons, adjust to taste)
  • Pepper (about 1-1/2 teaspoons, adjust to taste)

Instructions

  1. Prep: Preheat your oven to 425°F (220°C) and line a large sheet pan with foil for easy cleanup. Pat the chicken thighs completely dry using paper towels to ensure they crisp nicely during cooking. There’s no need to trim excess fat as it will render off during baking.
  2. Season Chicken: In a small bowl, whisk together the olive oil, balsamic vinegar, chili powder, ground cumin, garlic powder, and paprika. Season the mixture with salt and pepper to taste (typically 2 teaspoons salt and 1-1/2 teaspoons pepper). Rub or brush this seasoning evenly over both sides of each chicken thigh until fully coated, using the entire mix.
  3. Bake: Arrange the seasoned chicken thighs flat on the prepared sheet pan, spacing them out to allow heat circulation. Place the pan in the center rack of the preheated oven and bake for 15 minutes to cook through.
  4. Broil: After baking, move the oven rack to approximately 8 inches from the broiler element. Switch the oven setting to broil and cook the thighs for 7 to 10 minutes, watching closely, until the tops become nicely blackened and caramelized. This step adds a delicious crispy texture and deep flavor.
  5. Rest And Serve: Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Before serving, brush the pan juices over the chicken for extra moistness and flavor. Slice or chop the thighs as desired and enjoy.

Notes

  • For best results, use boneless skinless chicken thighs that are uniform in size for even cooking.
  • Patting the chicken dry before seasoning helps achieve a crispy exterior.
  • Keep a close eye during the broiling step to prevent burning.
  • The resting period helps the chicken remain juicy and tender.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and is excellent for salads or sandwiches.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/oven-baked-spiced-chicken-thighs-with-balsamic-and-chili-recipe/