Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Preheat your oven. Set it to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven is critical for the initial sear.
  2. Dry the meat. Use paper towels to pat each chicken thigh completely dry. Until the surface feels matte and tacky.
  3. Coat with oil. In a large mixing bowl, toss the chicken thighs with 2 tbsp olive oil until evenly coated. Note: This acts as the glue for your spices.
  4. Mix the rub. Combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp cracked black pepper, and ¼ tsp cayenne pepper.
  5. Apply flavor. Sprinkle the rub over the chicken and massage it into the meat with your hands. Until every nook and cranny is red.
  6. Arrange on pan. Place the thighs in a single layer on the prepared baking sheet, leaving at least an inch of space between them.
  7. Bake the chicken. Bake for 18–22 minutes until the edges are mahogany colored and the internal temperature reaches 175°F (80°C).
  8. Rest the meat. Remove from the oven and let the meat rest for 5 minutes. Note: This allows the juices to redistribute so they don't run out on the plate.