Crispy Baked Chicken Thighs with Spicy Green Sauce
Juicy bone-in chicken thighs with extra crispy skin using a baking powder trick, served with a creamy cilantro jalapeño dipping sauce.
- 6 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp baking powder
- 1 cup Greek yogurt
- 3 green onions
- 1 jalapeño
- 1/2 cup fresh cilantro
- 1 lime, juiced
- salt to taste
-
1
Preheat oven
Preheat your oven to 425°F (220°C). Place a wire rack on a sheet pan.
-
2
Season the chicken
Place chicken thighs in a bowl. Drizzle with olive oil and season with salt and pepper. Add smoked paprika, garlic powder, dried oregano, and baking powder. Mix well to coat all pieces evenly.
-
3
Arrange on rack
Place the seasoned chicken thighs skin-side up on the wire rack, spacing them apart for even cooking.
-
4
Bake the chicken
Bake in the preheated oven for 40-45 minutes until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
-
5
Make the spicy green sauce
While the chicken bakes, add Greek yogurt, green onions, jalapeño (halved), fresh cilantro, lime juice, and a pinch of salt to a small food processor. Blend until smooth and creamy.
-
6
Serve
Transfer the crispy chicken thighs to a serving plate. Garnish with fresh herbs if desired. Serve with the spicy green sauce for dipping.
The baking powder helps draw moisture from the skin, resulting in extra crispy chicken without deep frying. For spicier sauce, leave the jalapeño seeds in. This also works great in an air fryer at 400°F for about 25-30 minutes.