In this post I want to show you how to bake chicken thighs. It really is not hard to do so as they tend to be fattier than chicken breast. It is hard to screw it up.
We are going to use skinned chicken thighs for this recipe in order to save ourselves some unwanted and unnecessary calories. However, you can go ahead and leave the skin on. Actually, I sometimes go ahead and cook my chicken thighs with the skin and remove it before I serve. That will definitely assure a moist and tender piece of chicken.
This is one of those recipes that can be made very quickly and easily. Go ahead and make more that you need so you can use the left overs for making soft chicken tacos or taking it to lunch the next day. I made 12 – 6 for lunch today and 6 for soft chicken tacos tomorrow.
Here is how to bake perfect, moist and tender chicken thighs:
12 chicken thighs – skinned
Salt/ Pepper/ Cumin
4 large garlic cloves – minced
4 scallions – chopped
3 TBS chopped cilantro
Juice of a small orange
Juice of a medium lime
Preheat your oven to 375 degrees.
Place the chicken thighs in a pan. Season with salt, pepper and cumin. Add the cilantro, garlic and scallions. Drizzle with the juices.
Place chicken into oven and bake for about 25 to 35 minutes – until completely cooked through (an inserted thermometer should read 170 degrees). If the chicken is not cooked through in this time, cook it for longer. Do not eat raw chicken. Remove from oven and roll in sauce.
Serve with Mexican rice and a salad. Enjoy!