Spicy Roasted Chicken Thighs Recipes

BAKED BONELESS SKINLESS CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees F.
• Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
• Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish. If there's some residual oil and spice mixture in the bowl, brush it on top of the chicken pieces, as shown in the video below.
• Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

SPICY MARINATED CHICKEN THIGHS

Steps:

• Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
• Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
• Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
• Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
• Garnish with slices of lemon and lime.

EASY ROASTED CHICKEN THIGHS

Steps:

• In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
• Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
• Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

OVEN-ROASTED CHICKEN THIGHS

Steps:

• Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
• Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
• Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
• Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
• Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
• Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and let rest for 5 minutes before serving.

SPICY-SWEET CHICKEN THIGHS

Steps:

• Combine first five ingredients in a plastic zip-locked bag.
• Marinate for 1 hour, turning occasionally.
• Preheat oven to 425.
• Remove chicken from bag and reserve marinade.
• Arrange chicken in a shallow baking dish coated with cooking spray.
• Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes, baste chicken with marinade.
• Bake an additional 20 minutes or until chicken is done.
• Serve with lemon wedges.