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–+ servings
Four perfectly baked, crispy chicken thighs with a golden-brown, seasoned skin, ready to be served.

How to Make Chicken Thigh Recipes (Foolproof)

Learn three simple and delicious ways to cook chicken thighs: pan-roasted, boneless, and oven-baked. These foolproof methods are perfect for busy home cooks looking for easy weeknight meals.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 1 thigh
Course: Dinner
Calories: 279
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pan Roasted Chicken Thigh
  • 2-4 chicken thighs bone-in & skin on
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 2 tablespoons Avocado or grapeseed oil
Boneless Chicken Thigh
  • 4 boneless & skinless chicken thighs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/3 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • Kosher salt
  • 1 tablespoon Avocado or grapeseed oil
Oven Baked Chicken Thigh
  • 2-4 chicken thighs bone-in & skin on
  • 1 teaspoon sweet paprika
  • Kosher salt
  • fresh black pepper
  • Avocado or grapeseed oil

Equipment

  • Oven
  • cast iron pan
  • Small bowl
  • Paper towel
  • splatter guard
  • sheet tray
  • Knife

Method
 

  1. For the pan roasted chicken thighs, pre-heat oven to 475 F. Combine the smoked paprika and cayenne in a small bowl and mix well. Pat the chicken skin dry with a paper towel and season with a generous pinch of spice rub on the skin side only and allow to sit at room temperature for 20 minutes. Pre-heat a large cast iron pan over medium-high heat with 2 tablespoons of oil for 2 minutes and season the chicken with a generous pinch of salt on both sides. Once the pan is hot, add the chicken thighs, skin side down, and allow them to cook undisturbed for 8 minutes. Transfer the pan to the oven and allow to continue cooking skin side down for 9 minutes, flip chicken thighs and allow to cook 3 minutes more. Remove from oven and transfer to a clean tray, allow chicken to rest 5 minutes before eating. You will want to use a splatter guard the entire cooking time to avoid oil from splattering everywhere.
  2. For the boneless and skinless chicken thighs, make the spice rub by combining the smoked paprika, cumin, coriander, cayenne, and dried thyme in a small bowl. Mix well and first season the chicken thighs with a generous pinch of salt and then spice rub on both sides. Drizzle a shot of oil over the chicken and rub the spices into the meat. Allow the chicken to sit at room temperature for 20 minutes. Pre-heat a pan, preferably cast iron but non-stick will work, over medium-high heat for 2 minutes. Add 1 tablespoon of oil, allow it to heat for 30 seconds, then add the chicken thighs. Cook for 4 minutes undisturbed, this will allow the crust to form. Flip and cook another 3-4 minutes until done. Remove chicken from pan and allow to rest 3-5 minutes before enjoying.
  3. For the oven baked chicken thighs, pre-heat oven to 400 F and allow the chicken to sit at room temperature for 20 minutes. Pat the chicken skin dry with a paper towel and season with salt and pepper on both sides and paprika on the skin side only. Place the chicken thighs on a sheet tray and bake in the oven for 50 minutes, or until the internal temperature is 155 F. Pull the chicken thighs from the oven and allow to rest for 5 minutes before enjoying. If you are not sure the chicken is done, you can poke it with a knife and if the juices run clear it is ready.

Nutrition

Calories: 279kcalProtein: 28.3gFat: 17.5g

Notes

Macros per chicken thigh: 279 calories, 0 carbs, 17.5 grams of fat, 28.3 grams of protein, 0 fiber.

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