Baked Chicken Thighs

baked chicken thighs

Baked chicken thighs represent a very light meal for all family members. As it is often a quick meal, I like to cook it every now and then, and I have to admit that my family members and even my cats, all like it.
I cook baked chicken thighs in two ways, one of them is very quick and I always follow it with boneless chicken thighs.


– 5 boneless chicken thighs
– 1 big onion, cut into wedges
– ¾ cup of white vinegar
– ½ tsp of ground juniper berries
– ¼ tsp of ground clove
– ¼ tsp of ground black pepper
– ½ tsp of curry
– 1 tsp of fresh thyme
– 2 tbsp of olive oil
– Salt

baked chicken thighs


– I usually use the hand blender for this marinade as it gives a better, smoother result.
– In the plastic container, put the onion wedges with the vinegar, add ½ teacup of water then process until the onion is fully juiced.
– Add the spices, season with salt then process again until you get a smooth liquid.
– Remove the blender arm and stir in the olive oil with a spoon.
– In a glass bowl, pour the marinade then toss in the chicken and make sure it is well-covered from all sides.
– You may like to leave the chicken for 30 minutes or more in the fridge, to absorb the flavors before baking.
As for me, I arrange the chicken pieces in the baking pan, pour the remaining juices on them, and cook on the stove until no juices are left. Then I bake in the oven for additional 15 minutes until the chicken takes golden or brown color.

The other way of baking thighs “with bones” is using 2 big onions, chopped or diced, and excluding the vinegar. Cardamom, bay leaves and cumin are required here, so you may exclude the curry, clove and thyme for a light taste. Don’t worry; the chicken won’t taste bad; it is just another recipe.
After mixing all together, rub each thigh with the onion mix. When you are done, take half the amount and spread it in a baking pan to prevent burning the thighs. After you arrange the thighs, fill under the skin with a slight amount of the remaining onion mix.
Bake in the traditional way “covering the pan with foil sheet”, add water if it needs then remove the foil to cook the upper side for a crispy skin.

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