Grammy's Kitchen · Baked Chicken Thighs · Oven Baked Chicken Thighs
One of 28 baked chicken thighs recipes we measured
15 cooks on www.thereciperebel.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 28.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 1% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| sweetener | 3% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs bone in, skin on chicken thighs ((about 6-8)) |
| 27 g | 2 tablespoons canola oil |
| 27 g | 2 tablespoons brown sugar |
| 12 g | 2 teaspoons seasoning salt |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon black pepper |
Method: 5 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I learned by trial and error an easy way to get chicken thighs so nice and veery crispy. I heat my oven to 425. Sprinkle some coarse salt in cast iron skillet. Add thighs, bake for about 20 minutes and turn skin side up. Bake until done. We get really big thig” — a cook
“Hi Cathy, Does the chicken taste better well cooked? Do you have a rule of thumb about how long to leave them in the oven? I was thinking about making them spicier! I'm now wondering if that is such a good idea.” — a cook, 5★