Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 2 tbsp olive oil
  • 1 tsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Pat each chicken thigh aggressively with paper towels until the surface feels tacky, not wet.
  2. Drizzle olive oil over the thighs and toss to ensure a thin, even film.
  3. In a small bowl, whisk together cornstarch, smoked paprika, garlic powder, salt, and black pepper.
  4. Sprinkle the rub over both sides of the chicken, pressing the spices into the meat with your fingers.
  5. Place the thighs on a wire rack set over a baking sheet, ensuring they are not touching to allow for 360-degree airflow.
  6. Bake at 425°F (218°C) for 35–40 minutes until the exterior is a deep mahogany color.
  7. Use an instant-read meat thermometer to confirm an internal temperature of 165°F (74°C) at the thickest part.