Description

Crackling skin, juicy dark meat, and a punch of smoky spice make Bobby Flay’s chicken thighs a fast, flavorful dinner hero. This easy recipe delivers bold flavor and crispy skin with simple pantry ingredients and minimal fuss.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 2 lbs)
3 tablespoons olive oil
2 teaspoons smoked or sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large lemon, juiced and zested
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon honey (optional, for drizzling)
1/2 teaspoon chili flakes (optional, for extra heat)
1 tablespoon fresh thyme, chopped (optional)

Instructions

Preheat your oven to 425°F (220°C) if roasting, or preheat grill to medium-high.
Pat chicken thighs dry with paper towels and place in a large mixing bowl.
In a small bowl, combine paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper.
Drizzle olive oil over chicken thighs, sprinkle with spice blend, toss well to coat evenly. Add lemon zest and half the lemon juice. Marinate for at least 10 minutes (up to 1 hour in fridge for deeper flavor).
Oven-roasting: Place thighs skin-side up in a large oven-safe skillet or on a baking sheet. Roast for 30-35 minutes, until skin is crispy and meat is cooked through (internal temp 165°F). Broil for 2-3 minutes at the end if needed for extra crispiness.
Grilling: Place thighs skin-side down on grill grates, cook for 6-8 minutes, then flip and cook another 8-10 minutes until done and nicely charred.
Stovetop: Sear thighs skin-side down in a hot cast iron pan for 5-7 minutes until golden, then flip and finish in the oven for 20 minutes.
Check for doneness with an instant-read thermometer (165°F in thickest part). Juices should run clear and skin should be deep golden and crackly.
Remove from heat and let rest 5 minutes.
Finish and garnish: Squeeze remaining lemon juice over thighs, sprinkle with chopped parsley, and drizzle with honey if desired.

Notes

For extra crispy skin, pat chicken dry and use high heat. Marinate longer for deeper flavor. Broil briefly at the end if needed. Recipe is naturally gluten-free and dairy-free. Use boneless thighs for faster cooking. Leftovers store well and are great for sandwiches or salads.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh
Calories: 210
Sodium: 400
Fat: 13
Saturated Fat: 3
Carbohydrates: 2
Protein: 20

Keywords: chicken thighs, Bobby Flay, easy dinner, crispy skin, oven roasted, grilled chicken, gluten-free, weeknight meal, spicy chicken, lemon chicken