Boneless Skinless Chicken Thighs Cooked Perfectly on the Stove
Juicy, spice-rubbed chicken thighs inspired by Bobby Flay’s bold cooking style. Roasted or grilled to crispy perfection and finished with fresh lime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
6 bone-in, skin-on chicken thighs
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 lime, for juice
Optional: chopped parsley or cilantro for garnish
Instructions
- Pat chicken dry and trim excess fat.
- Mix spices and olive oil into a paste. Rub all over the chicken.
- Let sit at room temp for 20–30 minutes, or refrigerate up to 8 hours.
- Grill: Cook skin-side down 5–7 min, flip, and grill 8–10 min.
- Oven: Roast at 425°F for 35–40 min on a rack.
- Squeeze lime over chicken before serving. Garnish if desired.
Notes
For crisp skin, dry thoroughly and don’t overcrowd the pan. Substitute boneless thighs but reduce cooking time.