Hey there, my friend 
. If you want chicken thighs that are crispy on the outside and juicy on the inside, you’re in the right place. I will show you my best way to cook them, with simple ingredients and no stress.
And oh, by the way, you won’t need to marinate for hours. This method gives you flavorful chicken in no time.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowl
- Measuring spoons
- Tongs
- Baking sheet or skillet
- Knife
- Cutting board
Important Info
- Servings
4 pieces of chicken thighs - Estimated Cost to make this recipe
This recipe will cost about $8 to make. - Prep time
10 minutes - Cook time
35 minutes - Total time
45 minutes - Additional time
No additional time needed - Calories per serving
280 calories per chicken thigh - Cook method
Baking or pan-frying - Season
Any season - Courses
Main Course - Cuisine
International - Diets
Halal Diet, LowCarb Diet, GlutenFreeDiet
Ingredients You Need
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Vegetable oil, melted butter |
| Paprika | Chili powder, cayenne pepper (for heat) |
| Dried thyme | Oregano, rosemary |
| Garlic powder | Fresh minced garlic |
| Onion powder | Fresh minced onion |
Instructions
- Preheat your oven to 400°F (200°C) or heat a skillet over medium heat if pan-frying.
- Pat the chicken thighs dry with a paper towel. This helps them crisp up better.
- In a mixing bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
- Rub the chicken thighs with olive oil, then coat them evenly with the seasoning mix.
- For baking: Place the chicken thighs skin-side up on a baking sheet. Bake for 35 minutes or until the skin is crispy and golden brown.
- For pan-frying: Heat oil in a skillet. Place the chicken thighs skin-side down and cook for 5–7 minutes until crispy. Flip and cook for another 5 minutes, then lower the heat and cover for 20 minutes until fully cooked.
- Remove from heat and let the chicken rest for 5 minutes before serving.
Notes
- If baking, use a wire rack on the baking sheet for extra crispiness.
- For pan-frying, don’t overcrowd the pan to get a good sear.
- If you prefer boneless thighs, reduce the cooking time by 5–7 minutes.
- Always let the chicken rest after cooking so the juices stay inside.
- If using an air fryer, cook at 375°F (190°C) for 25 minutes, flipping halfway.
What to Serve with Chicken Thighs
- Roasted potatoes
- Steamed rice
- Sauteed vegetables
- Coleslaw
- Garlic bread
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. They cook faster, so reduce the baking time to about 25 minutes or the pan-frying time by 5 minutes.
Should I remove the skin before cooking?
No, keeping the skin on gives you a crispy texture and locks in the juices. If you prefer skinless, rub some extra oil on the chicken before seasoning.
Can I make this in an air fryer?
Yes, you can air fry the chicken at 375°F (190°C) for 25 minutes, flipping halfway. The result will be crispy and juicy.
How do I store leftover chicken thighs?
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat in an oven at 350°F (175°C) for 10 minutes to keep it crispy.
What can I use instead of olive oil?
You can use vegetable oil, melted butter, or even coconut oil. Just avoid oils with strong flavors like sesame oil.
