Baked Chicken Thighs
This easy recipe for Baked Chicken Thighs recipe is crispy, yet juicy. It's the perfect budget-friendly dinner for any day of the week!
Ingredients
- 8-10 chicken thighs bone-in, skin on (about 2 lbs)
Chicken Marinade:
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 1 teaspoon Old Bay seasoning*
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
- Prepare the marinade. Add all of the ingredients to a zip-top freezer bag (or large bowl) and stir well to combine.
- Add the chicken thighs. Place the chicken thighs in the marinade and massage them together using your hands, or a stir with a silicone spatula.
- Marinate. Allow the chicken thighs to marinate for up to 90 minutes at room temperature. If desired, you can marinate them for longer in the refrigerator (up to 24 hours), but you will need to adjust the cooking time to account for using chilled meat.
- Preheat the oven. Line a baking sheet with foil and place an oven-safe wire baking rack (if available) inside. Preheat the oven to 425ºF (218ºC).
- Bake. Remove the chicken thighs from the marinade and place them (skin-side up) on the prepared baking rack (if using). Bake for 35 minutes, or until a digital thermometer reaches a minimum internal temperature of 165-170ºF (74-77ºC) in the thickest portion of each piece.
- Broil (optional). If you like a bit of a charred or crispy appearance to the skin, you can turn on the broiler and watch closely. Broil for 1-3 minutes, or until the chicken skin is crisp enough to your liking.
- Rest. Allow the chicken thighs to rest for 5 minutes, then serve and enjoy!
Notes
Other cuts of chicken: This recipe (and chicken marinade) can easily work with other cuts of chicken such as breasts, boneless (and skinless) cuts, wings, tenders, etc. The important thing is to watch the internal temperature and adjust the baking time as necessary.
Storing: Leftovers should be allowed to cool slightly, then transferred to an airtight container and kept in the refrigerator for up to 3 days. Reheat in a microwave until steamy and hot throughout.
Internal temperature: The safe internal temperature for chicken thighs is 165ºF (74ºC), but because of the texture it often tastes better when cooked to 170-175ºF (77-79ºC). If you remove the chicken thighs at 165ºF, they should easily reach 170ºF by the end of the 5 minute resting period.
*Old bay substitute: If you don’t have Old Bay seasoning on hand, you can make homemade Old Bay seasoning, or you could use a combination of the key ingredients, including: crushed bay leaves, celery seed, paprika, ground dry mustard, ginger, white pepper, and salt.
Freezing: You can freeze the raw chicken with marinade, OR you can freeze the fully baked chicken thighs. In both cases, it will be good in the freezer for up to 3 months. For cooked chicken, ensure you allow it to cool completely before placing it in the freezer bag (I even recommend a chilling session in the refrigerator). Do not defrost frozen chicken on the counter - instead thaw it over 1-2 days in the refrigerator.