(These measurements are for serving 6. Modify as needed, but this recipe is excellent for to use in different meals throughout the week...leftovers would be great to have on hand.)
Ingredients:
3 pounds boneless, skinless chicken thighs, trimmed of fat. Don't sub these for chicken breasts.
3 tablespoons + 2 teaspoons olive oil
2 tablespoons balsamic vinegar (I used lemon-infused white balsamic.)
2 teaspoons chili powder
1.5 teaspoons cumin
1.5 teaspoons garlic powder
1.5 teaspoons paprika
1 lime, juiced
Directions:
- 1. Preheat oven to 425°F. Line a large sheet pan well with foil. Pat trimmed chicken thighs completely dry with paper towels.
- 2. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, and lime juice.
- 3. Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Season well with salt and pepper. Rub or brush the prepared seasoning mixture over the back first, and then the front of each thigh until evenly coated. (You should use all the spice mixture.) Bake in the center of the oven for 15 minutes.
- 4. Move the oven rack to 8 inches from the heat source. Switch to broil (Level 1=400/450ish degrees) and cook for 7–10 minutes (check at 7), or until the tops are nicely blackened and caramelized; set a timer/watch closely!
- 5. Remove from oven, tent with foil, and let rest for 5–10 minutes. If desired, brush pan juices on top. Slice or chop and serve paired with your favorite sides.
*Modified from www.chelseasmessyapron.com
