Baked Chicken Thighs (Extra Juicy!)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
American
Baked Chicken Thighs (Extra Juicy!)
Description
Baked Chicken Thighs (Extra Juicy!) starts with bone-in thigh pieces that are scored at the bottom to allow flavors to penetrate deeply. Rubbing minced garlic on both the bottom and skin adds a robust aromatic quality throughout the meat. The seasoning mix of brown sugar, salt, and cayenne pepper balances sweetness, saltiness, and mild heat. Baking at 425°F ensures the skin crisps to a golden brown, providing texture contrast to the tender, juicy chicken underneath. A sprinkle of chopped parsley at the end brightens the presentation.
The result is juicy meat that benefits from the rendered fat under the skin, keeping it moist without added butter or oil. The method concentrates flavor inside the thigh pieces through slits and a dry rub. This dish can be served as a main course accompanied by sides that complement its savory and spicy notes.
Choosing bone-in thighs enhances moisture retention during high-heat baking. Scoring the meat enhances marinade absorption and helps the spices flavor the chicken more thoroughly. The recipe minimizes added fats by relying on chicken skin fat rendered in the oven.
Ingredients
- 1 1/2 lbs. (750g) chicken thigh 5 small thighs or 4 big thighs, bone-in
- 4 cloves garlic minced
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 3 dashes cayenne pepper
- 1/2 tablespoon parsley chopped leaves
Instructions
- Preheat the oven to 425°F (218°C). Score a few slits in the bottom part of the chicken thighs. Rub the garlic onto both the bottom and skin of the chicken, ensuring the garlic gets inside the slits to flavor the meat. Add brown sugar, salt, and cayenne pepper, and stir to mix well.
- Bake in the oven for 35 minutes, or until the skin is crispy and browned. Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Bone-in chicken thighs are preferable for juiciness and flavor, but skinless or boneless thighs can also be used.
- Scoring the bottom part of the thighs helps the garlic and seasonings penetrate the meat for better flavor.
- The skin crisps nicely during high-heat baking and adds natural grease, eliminating the need for extra oil or butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 402kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 167mg | 56% |
| Sodium | 570mg | 24% |
| Potassium | 387mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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