Juicy Chicken Thighs (Print Version)

Tender chicken thighs with a smoky spice marinade, seared then roasted until juicy and golden.

# What You'll Need:

→ Chicken

01 - 8 boneless skinless chicken thighs (approximately 2 lbs)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons soy sauce
04 - 1 tablespoon lemon juice
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges

# How to Cook:

01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, smoked paprika, garlic powder, onion powder, oregano, cumin, black pepper, and salt until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor penetration.
03 - Preheat oven to 425°F.
04 - Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and sear for 2 to 3 minutes per side until golden brown crust forms.
05 - Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes, or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
06 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The marinade does double duty creating a flavor packed crust and keeping the chicken juicy through the high heat cooking process
  • You can throw the marinade together in the morning and let it work all day so dinner practically makes itself
  • This recipe adapts beautifully to whatever spices you have on hand or whatever your family prefers
02 -
  • Pat the chicken dry before adding it to the marinade so the seasoning actually sticks instead of sliding right off
  • Letting the meat rest after cooking is not optional if you want juicy chicken instead of a pool of juice on your cutting board
  • A meat thermometer takes all the guesswork out and guarantees you never serve undercooked chicken again
03 -
  • Room temperature chicken sears more evenly so take it out of the fridge about 20 minutes before cooking
  • Do not move the chicken around in the pan once it hits the heat or you will disrupt the browning process

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