Chicken Thighs Recipes – Spiced and Baked

Spiced Chicken Thighs

We have many chicken thighs recipes on this site. This particular one is rubbed withe a great combination of spices and them baked.

This rub will work perfectly well for cooking chicken thighs in the oven or for grilling them. If you have left over rub, simply store it in a covered container in a cool place. It should last you for a couple of months.

If you are not into spicy food you might want to reduce or omit the amount of cayenne that you use in these. Some people find them to be too spicy. Some love it.

These chicken thigh are tender, juicy and very, very flavorful.

Here is what you will need for this delicious spiced chicken thighs recipe:

Serves six

12 chicken thighs
1 TBS salt
1 tsp. black pepper
1 TBS ground cumin
1 tsp. cinnamon
½ tsp. ground cloves
1 tsp. allspice
1 tsp. cayenne

Preheat oven to 400 degrees. Oil a roasting rack inside a roasting pan.

Add all the spices into a bowl and mix well.

Place the thighs on the rack. Sprinkle them generously on both sides, leaving them skin side down.

Place the roasting pan in the oven and cook – skin side down – for about 20 minutes. Remove the pan from the oven and reduce the heat to 375 degrees. Flip the chicken and cook for an extra 25 minutes, or until a meat thermometer registers 175 degrees when inserted close to the bone. Make sure the chicken is cooked through but are not dried. Serve and enjoy.

CALORIES 526.79.; FAT 38.32 grs (sat 10.86; mono 16.23; poly 8.41); PROTEIN 42.27 grs ; FIBER 0.44 grs; CARBS 1.15 grs; CHOLESEROL 212.00 mg; IRON 3.02 mg; SODIUM 1785.27 mg; CALCIUM 16.39 mg

Print the Spiced Roasted Chicken Thighs Recipe Here

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

6 Comments

  • August 15, 2012

    ParisGrrl

    These are awesome–tried them tonight (with about half the listed cayenne) and they were a hit. We’ll definitely be making these again. Thanks so much for all your wonderful recipes and videos.

  • August 19, 2012

    theFrugalChef

    You are very welcome! I am happy these worked for you. Thank you for trying them out!
    Mary Ann

  • September 23, 2012

    Martin

    Can you cook these chicken thighs without the skin?
    thanks, Marty

  • September 27, 2012

    theFrugalChef

    Hi Martin!
    Yes, you can. I like keeping the skin on in order to keep the meat tender. I remove them before serving. However, if you prefer not to have them at all – go right ahead! Thanks for stopping by!
    Mary Ann

  • May 21, 2014

    Laura

    Currently making these for the second time! Love this recipe, very easy to make and very tasty. My family loved them the first time now lets see their reaction the second time around. However this time I’m using chicken drumsticks instead. Same spices and oven time and temperature. Very glad I came across your website I’ll be trying a few of your recipes. Thanks for sharing!

  • May 22, 2014

    theFrugalChef

    Hi Laura!
    Thank you so much for the message! I am so happy that your family liked these. I am sure the drumsticks were delish! I really appreciate you taking the time to leave a comment and I am also very glad you found the website! Take care.
    Mary Ann

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