Baked Boneless Chicken Thighs Recipe

Followed the recipe exactly. Absolutely delicious! Although, I'll reduce the amount of cayenne by half next time - it was a bit too spicy for my taste.

I avoided using a plastic bag by placing the seasoning and oil in a shallow dish and rubbing it onto the chicken. This method worked perfectly without the need for single-use plastic. The chicken turned out delicious, and I also appreciated the versatility of being able to use different spices and herbs.

I omitted the sugar, but the dish turned out fantastic with just the perfect amount of spice. I will definitely be making this again. Instead of using the bag, I lightly coated one side with olive oil on a plate, sprinkled the mixture, then flipped it over and repeated. The end result? Absolutely delicious!

Absolutely scrumptious! This recipe was a breeze to whip up, and the final dish turned out exactly like the picture. Instead of cayenne, I used 1/2 tsp of Tony Cachere's (make sure to adjust the salt to taste). The only downside was that the flavors didn't fully soak into the chicken. Next round, I'll allow it to marinate in the seasoning mix for around 15 minutes. This dish is a champion; I'll definitely be making it again!

I allowed it to marinate in the refrigerator for a couple of hours before cooking to let the flavors develop. I found that I needed to add a bit more salt after cooking to suit my personal taste preferences, but that's just me. I decided to reduce the amount of cayenne in half, and I'm happy I did - it provided a gentle heat without being too intense. The cooking time and temperature worked perfectly for me.

Absolutely scrumptious! I replaced the cayenne pepper with smoked paprika and incorporated dried parsley, dried rosemary, and ground thyme into the seasoning. Marinating the chicken in the flavors for a couple of hours made all the difference. Served alongside black beans and rice with fried plantains, this dish was a hit! It will definitely be a repeat in our household!

Revised review: "Absolutely delicious! I made a significant change to the cooking process by combining all the spices and oil in a medium bowl before adding the chicken thighs. Mixing them together with a spatula ensured an even coating. Using a plastic bag turned out to be a disaster as the oil clumped at the bottom and made it challenging to coat the chicken evenly. Transferring everything to a bowl and using a spatula worked much better. My friends couldn't stop praising the taste of the chicken, and I agreed. However, the adjustment in procedure was definitely needed. Another tweak I made was sprinkling garlic powder and smoked chipotle paprika on the chicken before baking, replacing the smoked paprika and cayenne pepper with the combined measurements. It added a fantastic flavor!"

This recipe was delicious! I substituted brown sugar for white and will double the amount next time for an extra flavor kick. I'm planning to add a bit more cayenne too. This dish is definitely a keeper. I might experiment with adding some soy sauce and green onions in the future. Overall, a fantastic recipe! I also broiled it for 3-4 minutes to get a nice browning on top, which added a great touch. The baking dish kept everything moist, and the broiling step gave it a tasty finish. Yummy!

Came out amazingly! I didn't use sugar and had no Ziploc bags, so I dried the chicken with a paper towel and mixed the spices and oil in a big glass bowl, and it turned out fantastic. Definitely adding this recipe to my regular weeknight dinner rotation!

I initially thought it was excellent. Looking back, I should have let it marinate in the mixture for a bit longer before cooking. I didn't have smoked paprika, so I opted for chili powder instead. It was Lawry's brand and had a smoky flavor, so I decided to go with it. I also reduced the amount of cayenne by half. Overall, it lived up to my expectations. It was incredibly juicy. Oh, and I also basted it throughout the cooking process.

I absolutely love this recipe more than any other, hands down. I prepare it at least once a week or every two weeks, depending on if I'm cooking for my family or just for myself. The cooked chicken I get from this recipe is so versatile and can be added to almost any dish. I use it to make chicken for all kinds of recipes that require cooked chicken - from salads and burritos to tacos, soups, stews, and more. It's a fail-safe and delicious recipe that never disappoints. Simply the best.

Extremely easy to prepare and ready to serve in just 30 minutes, perfect when paired with a fresh salad.

I substituted Frank's hot sauce for cayenne and let it marinate for a couple of hours. The result was delicious. I paired it with Alfredo pasta and served it with yellow beans sautéed in olive oil and minced garlic.

I would reduce the amount of cayenne a bit, but I would definitely make it again!

When baking at 425 degrees Fahrenheit, I recommend setting a timer for 10 minutes and checking on the progress. If cooking multiple items, like 20 pieces, consider rotating them if necessary. I found that the ideal temperature range for my dish was between 76-80 degrees Celsius.

Absolutely delicious!

It was fantastic! A little on the spicy side, but very delicious!

Tender and wonderfully flavorful. It's so easy to make. I never considered marinating chicken in buttermilk before, but I will definitely be making it again.

I absolutely adore this recipe! I like using drumsticks instead of thighs with this one. It has become a must-have in my kitchen!