Zesty Baked Chicken Thighs

3.75 from 12 votes

Zesty Baked Chicken Thighs

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.

Course Main Course

Cuisine American

Keyword baked chicken, chicken thighs

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 343.83kcal

Author Lisa Lotts

Ingredients

FOR THE SPICE RUB:

1 tablespoon brown sugar
1½ teaspoons Diamond kosher salt or 1 teaspoon Morton's kosher salt
1 teaspoon dried oregano
1 teaspoon dried mustard
¾ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper preferably fresh ground
¼ teaspoon crushed red pepper flakes

FOR THE BAKED CHICKEN THIGHS:

8 bone-in, skin-on chicken thighs
4 teaspoons olive 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 on top. Spray the rack with non-stick vegetable spray (to make cleanup easier). Set aside.

MAKE THE SPICE RUB:

In a small bowl, combine 1 tablespoon brown sugar, 1½ teaspoons Diamond kosher salt, 1 teaspoon dried oregano, 1 teaspoon dried mustard, ¾ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon 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 excess fat and skin from 8 bone-in, skin-on chicken thighs. Pat the chicken dry with paper towels.
Divide 4 teaspoons 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).

Nutrition