Spicy Baked Chicken Thighs

These spicy baked chicken thighs are amazing. They are so full of flavor!

I usually buy bone-in chicken thighs, but today the boneless skinless chicken thighs were on sale, so that’s what I bought.

At home, I decided on a simple rub of olive oil and seasonings. 45 minutes later, we sat down to a super tasty dinner! And it was so EASY!

It’s a truly easy recipe, ideal for weeknight dinners – simply rub the boneless skinless chicken thighs with a simple rub, then bake for 45 minutes at 400F.

As much as I like baked chicken breast, I do find that chicken thighs are fattier, juicier, and better tasting, so I make them quite often these days.

This easy recipe for spicy baked chicken thighs is definitely a keeper.
4 boneless skinless chicken thighs (1 lb. total weight)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F.
Wipe the chicken thighs with paper towels. Place them in a baking dish.
Prepare the rub: In a small bowl, combine the spices and olive oil to create a thick paste. Pour the paste over the chicken thighs and, using your hands, rub it well into the chicken pieces, on all sides.
Bake the chicken thighs until cooked through and juices run clear, about 45 minutes. Place for a moment on paper towels to drain, then serve.

Feta & Mushroom Stuffed Bacon Wrapped Chicken Thighs

Ingredients :
4 boneless skinless chicken thighs
1/2 tablespoon butter
1 cup sliced mushrooms
12 fresh sage leaves
3 cloves garlic, diced
1/4 cup crumbled feta cheese (omit for strict paleo and AIP)
8 pieces of bacon

Instructions :
Preheat your oven to 400 degrees F.
Melt the butter in a large saucepan. When the butter is melted and hot, add the mushrooms and garlic to the pan. Sauté until the mushrooms are soft and the garlic is browning. Add the sage leaves and cook until wilted.
Meanwhile, put each chicken thigh between two layers of plastic wrap or parchment paper. With a mallet (or your fist), pound the chicken thighs until they are about half of an inch thin.
Place a chicken thigh on a cutting board, add a ribbon of sautéed mushrooms and herbs and a ribbon of feta cheese down the middle of the thigh.

Chicken With moroccan East African Flavors

Ingredients :
3 -3 ½ pound chicken drumsticks
1 Tablespoon parsley or basil herbs
1 Tablespoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 1/2 tablespoon ginger powder
1-2 teaspoon smoked paprika
½- 1 teaspoon cumin spice
½ teaspoon cardamom spice
½ teaspoon chilli pepper pepper or more
1/2 cayenne pepper optional
2-3 tablespoon or more coconut oil use any cooking oil

Instructions :
Wash chicken and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 375°.
Place the chicken in a large bowl or bowl, rub with all the spicies, and then drizzle with coconut oil.
Line a baking pan with foil; top with a wire rack. Place chicken on the rack. While the chicken is roasting oil will slowly drip to the
Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.

Recipe Notes :
Though it is advisable to let the chicken dry out in the fridge you do not have too. I rarely do it.
You may place some rub under chicken. If you prefer salt chicken first and then combine all spices and use.
 Coconut oil adds another dimension to this Chicken, you may sub with any oil or butter.


Lorsque je vais dans des salons dédiés à la gastronomie, à la nourriture et aux vins, je sais que je prends des risques. Mon banquier devrait me ficher pour que je ne puisse pas y rentrer ... Vraiment, il faudrait que je bipe à l'entrée !
Et puis dans ces lieux, tu passes ton temps à goûter ... Fromages et cie. Que du bon, que du lourd. Tu sors, tu as l'impression d'avoir dîner (facile pour une fille équipée d'un bypass, vous me direz).

Sur le dernier salon où j'ai été, je suis sortie avec des épices, des trucs d'apéros à gogo et de la crème de la Gruyère. J'en voulais à tout prix (c'est le cas de le dire) mais à mon retour, éternelle question, j'en fais quoi ? Je peux vous dire que ça a été vite vu ... et vite mangé.

Il vous faut :

6 pommes de terre de taille moyenne type Charlotte
Un œuf
Baies roses
Aneth fraîche
Huile neutre
1 oignon nouveau
4 tranches de saumon fumé ou non
20 cl de crème de la Gruyère
Poivre noir

Fried Chicken Sandwiches with Pickle Coleslaw


For the Bread-and-Butter Pickles:

1-1/2 cups cold water

1-1/2 tablespoons kosher salt

4 kirby cucumbers, sliced 1/8-inch thick

1 jalapeno, sliced 1/4-inch thick

1/2 cup plus 2 tablespoons apple cider vinegar

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon yellow mustard seeds

For the Spicy Mayo:

1 small garlic clove, crushed with press or grated on microplane

3 tablespoons olive oil mayonnaise

2 teaspoons hot sauce (I used Frank’s Red Hot)

For the Pickle Coleslaw:

3/4 small jalapeno, thinly sliced

1/4 small head green cabbage, thinly sliced

1/4 small head red cabbage, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup Bread-and-Butter Pickles, plus 3 tablespoons pickle juice

For the Fried Chicken:

3/4 cup all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup buttermilk

1 large boneless, skinless chicken breast, cut in half crosswise

Canola oil, for frying

2 hamburger buns

Nonstick cooking spray