Chicken, Thighs, Boneless, Skinless, Baked

Ingredients

• 2 lb. boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt

¼ teaspoon black pepper

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper

Directions

Preheat your oven to 425 degrees F.

1. Remove the chicken from the fridge at least twenty minutes before baking.
2. Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a paper towel.
3. Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
4. 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.
5. Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF (about 20 minutes).