Ingredients
Scale
- 2.5-3 pounds chicken thighs, bone-in, skin on
- 4 tbsp garlic, minced
- 1 tsp cayenne pepper
- 1 tsp thyme
- 1 tbsp brown sugar
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- Combine all marinade ingredients in a large bowl or gallon freezer bag and mix well.
- Blot chicken skin dry with paper towels. Combine chicken with marinade, ensuring each piece is coated evenly.
- Seal the gallon bag, removing excess air, or cover the bowl with plastic wrap, and refrigerate for 4 hours to overnight.
- Preheat the oven to 400°F. Prepare a sheet pan by spraying it with non-stick spray or lining it with parchment paper.
- Lift each chicken thigh and let the excess marinade drip off. Place the thighs on the sheet pan in a single layer without overlapping.
- Bake for 45 minutes or until the thickest part reaches 165°F. Allow to rest on the pan for 5-10 minutes before serving.
Notes
For spicier chicken, adjust cayenne pepper to your preference.
Marinating overnight enhances the flavors even more.
Ensure chicken is patted dry for crispy skin.
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.