Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs completely dry with paper towels. Removing surface moisture ensures a flavorful crust instead of steaming.
- In a large bowl, whisk together olive oil, salt, smoked paprika, garlic powder, onion powder, cumin, black pepper, and cayenne until a thick paste forms.
- Add chicken thighs to the bowl and toss until every piece is thoroughly coated with the spice rub.
- Place chicken in a single layer in a 9×13-inch baking dish or rimmed baking sheet. Do not overcrowd.
- Bake uncovered for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to lock in the juices. Serve warm with your favorite sides.
Notes
Pro Tips:
• Always pat chicken completely dry before seasoning for the best browning.
• Use smoked paprika for a deep, smoky flavor.
• Don’t skip the rest period — it keeps the chicken juicy. Spice Variations:
• Extra Spicy: Double the cayenne or add red pepper flakes.
• Smoky & Sweet: Add 1 tablespoon brown sugar.
• Lemony Herb: Replace cumin and cayenne with oregano and lemon zest. Storage:
Refrigerate leftovers up to 4 days or freeze for 3 months. Delicious hot or cold for meal prep!
• Always pat chicken completely dry before seasoning for the best browning.
• Use smoked paprika for a deep, smoky flavor.
• Don’t skip the rest period — it keeps the chicken juicy. Spice Variations:
• Extra Spicy: Double the cayenne or add red pepper flakes.
• Smoky & Sweet: Add 1 tablespoon brown sugar.
• Lemony Herb: Replace cumin and cayenne with oregano and lemon zest. Storage:
Refrigerate leftovers up to 4 days or freeze for 3 months. Delicious hot or cold for meal prep!
