Too Easy Smoky & Spicy Chicken Thighs

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"These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!"

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Ingredients

  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1-2 tablespoon chili powder ( depending on how much spice you like)
  • Salt & pepper
  • 4 chicken thighs
  • 1 tablespoon soy sauce

Preparation

Step 1

Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.

Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.

Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).

When you're ready to cook, preheat oven to 350 degrees.

Place chicken thighs in single layer on a baking tray. Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.

Bake for about 30-45 minutes, or until chicken is completely cooked.
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REVIEWS:
Amazing! I marinated for 7 hours instead of 8. I only made 3 boneless, skinless chicken thighs, and used just slightly less than the spices called for. I used 1 1/2 tbsp chili powder. I loved eating this....the spices made the juicy inside pieces of chicken flavorful and fun to eat. I love heat and spice, so this was wonderful for me! Adjust the cayenne if you aren't into heat. I really enjoyed this different chicken recipe....thanks for sharing!!

Delish! I used 1T chili powder and about 3/4T cayenne and marinated these overnight. These were pretty spicy even for us, lol. Simple and delicious. Thanks Kona K for a great keeper.

Let me first say that I had to take a few liberties with the method behind this recipe since I completely forgot to coat the chicken with the rub 8-10 hours before dinnertime. I used 1/4 tbs of cayenne and used minced, fresh garlic instead of powder...put all the spices into a bowl and added 1 tbs soy and 1 tbs rice wine vinegar and made a paste. Massaged this onto each chicken thigh really well, then grilled. Really, really good! Glad I didn't use more cayenne...had just enough zip at the end. Will make again and again- really something special. Thanks!

OKAY - when I first tasted the coating after baking this, I thought "OMG - this is SO hot I will never be able to eat it" - I had even cut the cayenne to 1/2 tablespoon. Well, I was wrong. These chicken thighs are DELICIOUS ~ just like Kona said, tender and juicy on the inside, with a crispy, spicy coating that seals the moisture in. The heat mellows as you eat the chicken ~ just don't lick the coating :) HOT HOT HOT !! Loved them, sorry I only made 4 thighs - will definitely make again, so easy to prepare.






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