Brown Sugar Paprika Chicken Thighs with Crispy Skin
Bone in chicken thighs rubbed with brown sugar, smoked paprika, and garlic, baked on a rack until the skin turns golden.
Equipment
- Rimmed Baking Sheet
- Wire rack
- Meat thermometer
Ingredients
Main Ingredients
- 32 oz bone in skin on chicken thighs four thighs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp BBQ sauce optional, brushed on near the end
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F. Pat the thighs very dry.
- Season. Mix the paprika, garlic powder, brown sugar, salt, and pepper, then rub it over the thighs and under the skin.
- Stand. Let the seasoned thighs sit at room temperature about 15 minutes while the oven heats.
- Arrange. Set a wire rack on a baking sheet and space the thighs out evenly, skin side up.
- Bake. Bake 30 to 35 minutes until the skin is browned and a thermometer reads 165 degrees F. Brush on the BBQ sauce in the last 5 minutes if using, then rest a few minutes.
Notes
Substitutions: Use boneless thighs for quicker cooking and check the temperature earlier.
Tips: Keep the skin dry for the crispiest result and bake on a rack so the underside browns.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition does not include the optional BBQ sauce.