Baked Boneless Chicken Thighs
5 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg boneless skinless chicken thighs
- 1 lime
- 2 tsp honey
- 2 tsp Spicy Italian seasoning
- 2 tsp smoked paprika
- 1 tbsp hot sauce, (I used Frank’s Buffalo)
- 1 tsp sea salt
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tbsp olive oil
- ½ tsp ground black pepper
- 1 tbsp smoked paprika
Method
- Add your marinade ingredients to a large mixing bowl and whisk to combine. Place the chicken thighs into the bowl and stir with tongs to coat everything evenly.
- If possible, leave to marinate in the fridge for 1-6 hours. If you’re in a hurry, though and have to skip the marinade time, it’ll still be really delicious!
- Preheat your oven to 205°C/ 400°F.
- Place the chicken thighs in a foil-lined baking tray. Pop in the oven for 15 minutes.
- After 15 minutes, carefully pour the released juices from the tray into a small mixing bowl. Combine with 1 tbsp of smoked paprika, then brush the chicken thighs.
- Pop back in the oven for a further 10 minutes, or until the internal temperature reaches 165°F/74 °C.
- Top with lime zest, an extra crack of black pepper and any juices from the tray. Allow the chicken to rest for 5 minutes before digging in!