In this easy recipe for spicy baked chicken thighs, a simple rub of olive oil and spices takes boneless skinless chicken thighs to a whole new level.
Chicken is easy and affordable, but it can get boring, especially when you make it often, as I do. That’s why I’m always trying to come up with new ways to make it more interesting for my family and for myself.
This boneless skinless chicken thighs recipe is amazing. It’s so full of flavor! I make this recipe often because it has this winning combination of a truly easy recipe that’s also delicious. Even the leftovers are good!
The ingredients needed for this recipe
You’ll only need a few ingredients to make spicy baked chicken thighs. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fresh chicken: I use boneless skinless chicken thighs in this recipe. I haven’t experimented with other chicken parts.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Just keep in mind it won’t be as flavorful as olive oil.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.
Spices: Garlic and onion powders, smoked paprika, cumin, and cayenne pepper. Make sure the spices are fresh! A stale spice can easily ruin a dish. Speaking from experience…
How to make spicy baked chicken thighs
Scroll down to the recipe card for the detailed instructions. The basic steps are so easy:
Season the chicken. Your first step is to rub the chicken pieces with a tasty mixture of olive oil and spices.
Bake. Then bake them in a 400F oven until cooked through. This should take about 45 minutes. As you can see, this is a truly easy recipe, making it ideal for weeknight dinners.
What to serve with this dish?
Anything, really. As you can imagine, it’s a very versatile main dish. But since I bake the chicken in a 400°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with any of the following sides:
What about leftovers?
Leftovers should keep well in the fridge, in an airtight container, for 3-4 days. I usually shred them and add them, cold, to a salad (such as this arugula salad) for my lunch.
If you’d like to reheat them, it’s best to do so very gently, in the microwave (covered) on 50% power. If you reheat the leftovers too aggressively, especially in the microwave, the chicken will dry out.
More tasty chicken recipes
Another excellent boneless skinless chicken thigh recipe is oven-baked tandoori chicken. It is wonderfully flavorful! And these baked chicken meatballs are juicy and tasty. My kids absolutely love them.
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Spicy Baked Chicken Thighs
- 8 boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Preheat oven to 400 degrees F.
- Wipe the chicken thighs with paper towels. Place them in a baking dish.
- Prepare the rub: In a small bowl, combine the olive oil and spices to create a thick paste. Pour the paste over the chicken thighs and, using your hands, rub it well into the chicken pieces, on all sides.
- Bake the chicken thighs until cooked through and juices run clear, about 45 minutes. Serve immediately.