Perfectly Baked Boneless Chicken Thighs with Charred Paprika Rub
Tender, juicy chicken thighs with a smoky paprika rub, perfect for weeknight meals or special occasions.
Ingredients
Chicken Thighs
- 1.5 lbs boneless skinless chicken thighs Patted completely dry.
Seasoning Rub
- 1 tbsp smoked paprika Provides a warm, smoky essence.
- 1 tsp garlic powder Gives powerful aroma and flavor.
- 1 tsp onion powder Adds sweet and savory notes.
- 1 tsp dried oregano Earthy, herbal flavor.
- 1 tsp brown sugar Helps create a slightly charred exterior.
- 0.5 tsp coarse salt Enhances natural flavors.
- 0.25 tsp black pepper Adds a subtle kick.
Cooking Ingredients
- 1 tbsp extra virgin olive oil For searing the chicken.
- 0.5 cup chicken broth Used to deglaze the pan.
- 1 whole yellow lemon Cut in half, charred in the pan.
- 2 tbsp fresh parsley Finely chopped, for garnish.
- 0.5 tsp coarse white sea salt flakes For finishing touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, brown sugar, coarse salt, and black pepper.
Cooking
- In a large oven-safe skillet, heat the extra virgin olive oil over medium-high heat.
- Carefully add the patted-dry chicken thighs to the skillet and sear for about 4-5 minutes on each side.
- Remove the chicken from the skillet and add the lemon halves cut-side down, charring for about 2 minutes.
- Add the chicken broth to deglaze the skillet, scraping the flavorful bits from the bottom.
- Return the seared chicken thighs to the skillet, spoon some broth over them, and transfer to the oven.
- Bake for an additional 15-20 minutes, or until internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for about 5 minutes before serving.
- Garnish with freshly chopped parsley and sprinkle with coarse white sea salt flakes.
Notes
For optimal success, ensure that your chicken thighs are patted completely dry before cooking. Keep an eye on the chicken as it cooks to prevent overcooking.