Baked Spicy Chicken Thighs
Calories: 17
Adjust Servings Here: 6 servings
Description
Crispy on the outside, juicy on the inside, and packed with bold spices—this baked spicy chicken thigh recipe is weeknight magic. The secret? A no-fuss, flavor-loaded spice rub and a good bake with a self-basting trick using pan juices.
Ingredients
- 6 Bone-in skin-on chicken thighs
- 1 tsp Garlic powder
- 1 tsp Paprika
- ½ tsp Cayenne pepper (adjust to taste)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- Salt and freshly ground black pepper to taste
- 1½ to 2 tbsp Olive oil
Instructions
- Preheat your oven: Set your oven to 220°C (425°F). Line a baking tray with foil or parchment paper for easy cleanup, and place a wire rack on top if you want extra-crispy skin.
- Mix the spices: In a small bowl, combine garlic powder, paprika, cayenne, cumin, coriander, salt, and pepper.1 tsp Garlic powder, 1 tsp Paprika, ½ tsp Cayenne pepper , 1 tsp Ground cumin, 1 tsp Ground coriander, Salt and freshly ground black pepper
- Season the chicken: Pat the chicken thighs dry with paper towels—moisture is the enemy of crisp skin. Generously sprinkle the spice mix all over the chicken, getting into all the nooks and crannies. Don’t be shy here—the skin will thank you later.6 Bone-in skin-on chicken thighs
- Drizzle and massage: Place the chicken thighs skin-side up on the prepared tray or rack. Drizzle olive oil over the top and gently rub it in to help those spices bloom in the oven.1½ to 2 tbsp Olive oil
- Bake – part 1: Bake for 25 minutes. By now, the chicken will have started to crisp up and release some delicious juices.
- Brush with pan juices: Carefully remove the tray and brush the chicken with the flavorful pan drippings. This step adds flavor and color and helps crisp up the skin even more.
- Bake – part 2: Return the tray to the oven and bake for another 15–20 minutes, or until the skin is golden and the internal temperature reaches 75°C (165°F).
- Optional broil for extra crispiness: If you want the skin even crispier (and let’s be honest, who doesn’t?), broil for the last 2–3 minutes. Keep a close eye so it doesn’t go from spicy to scorched.
- Rest and serve: Let the chicken rest for 5 minutes before serving. Just before digging in, spoon a little of those pan juices over the top. Serve with your favorite sides—roasted veggies, a fresh salad, or some cauliflower rice to keep things light.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen