The zippy, flavorful dry rub for these crispy, moist baked chicken thighs will have you licking your fingers after every bite. They're sweet, savory, spicy and absolutely delectable. Ready to eat in about 40 minutes and perfect for a busy weeknight dinner.
1 ½ teaspoonsDiamond kosher saltor 1 teaspoon Morton's kosher salt
1teaspoon dried oregano
1 teaspoondried mustard
¾teaspoonsmoked paprika
½teaspoononion powder
½teaspoongarlic powder
½teaspoonblack pepperpreferably fresh ground
¼teaspoon crushed red pepper flakes
FOR THE BAKED CHICKEN THIGHS:
8bone-in, skin-on chicken thighs
4teaspoonsolive oil
Instructions
HEAT THE OVEN AND PREPARE THE BAKING SHEET:
Position the baking rack to the center of the oven. Preheat the oven to 400°F.
Line a rimmed baking sheet with tin foil and rest a large wire rack over the top of the sheet pan. Spray the rack with non-stick vegetable spray (to make clean up easier). Set aside.
MAKE THE SPICE RUB:
In a small bowl combine the brown sugar, kosher salt, oregano, mustard, smoked paprika, onion powder, garlic powder, black pepper, crushed red pepper flakes and whisk to combine.
If there are clumps of brown sugar or other spice, rub them between your fingers to separate the clumps. Set aside.
PREPARE THE CHICKEN THIGHS:
Trim the chicken thighs of any excess fat or skin. Pat the chicken dry with paper towels.
Divide the olive oil between the chicken thighs and rub to coat.
Sprinkle the dry rub over the chicken thighs on both sides and gently pat so the rub adheres to the chicken.
Transfer the thighs to the wire rack and bake for 28 to 35 minutes or until an instant read thermometer registers 165°F when stuck into the center of the flesh (without touching the bone).
Let the chicken rest for about 5 minutes for the juices to redistribute throughout the meat and enjoy.
Notes
Note: Cooking times will vary depending on the size of your chicken pieces. Use an instant read thermometer to make sure you reach the food-safe temperature for chicken (165° F).