Spicy Crispy Baked Chicken Thighs
Chef Joudia's spicy crispy baked chicken thighs bring bold flavor, oven-crisped skin, and tender juiciness to your table — a comforting twist on a family favorite with the perfect cayenne kick.
Ingredients
- 6 chicken thighs bone-in, skin-on (or use boneless/skinless if preferred)
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 ½ teaspoons cayenne pepper adjust to taste
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme or oregano optional
- 1 teaspoon baking powder for extra crispiness
Instructions
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper or greased foil. Place a wire rack on top if available.
- Pat chicken thighs thoroughly with paper towels to remove moisture. Let sit at room temperature for 20–25 minutes.
- In a small bowl, mix together salt, garlic powder, cayenne, smoked paprika, onion powder, black pepper, thyme (if using), and baking powder.
- Place chicken in a large bowl. Drizzle with olive oil, then sprinkle with spice blend. Massage spices into chicken to coat evenly.
- Arrange chicken skin-side up on rack or tray. Bake for 35–40 minutes (bone-in) or 30–35 minutes (boneless) until golden and internal temp reaches 75°C (165°F).
- Optional: Broil for 3–5 minutes for extra crispy skin, watching closely to avoid burning.
- Remove from oven and let rest for 5–10 minutes before serving to retain juiciness.
Notes
For a milder flavor, reduce cayenne to 1 tsp. For a fiery version, increase to 2 tsp and balance with extra garlic. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven or air fryer for best texture. Avoid microwaving to preserve crispiness.