If you’re craving tender, juicy chicken that literally falls off the bone, this Fall-Off-the-Bone Chicken Thighs recipe is just what you need. With a simple blend of seasonings and a slow cooking process, these chicken thighs come out perfectly moist, flavorful, and topped with a deliciously crispy skin. Whether you’re making a weeknight dinner or serving guests, this recipe will deliver mouthwatering results every time.
Why You’ll Love This Recipe
- Juicy and Tender: Slow-baked at a low temperature, the chicken thighs are incredibly moist and fall off the bone with ease.
- Simple Ingredients: With just a handful of common spices, this recipe is easy to make but packed with flavor.
- Crispy Skin: After baking, a quick broil gives the chicken skin a satisfying golden crisp.
- Make-Ahead Friendly: You can season the chicken and refrigerate it ahead of time, making this a convenient option for meal prep or entertaining.
Who Is This Recipe For?
This Fall-Off-the-Bone Chicken Thighs recipe is perfect for anyone who enjoys flavorful, tender chicken without a lot of fuss. Whether you’re a busy home cook or looking for an easy dish to impress guests, this recipe is simple, straightforward, and sure to become a favorite in your kitchen.
Ingredients
- 6 chicken thighs, skin-on, bone-in
- 1 tsp brown sugar
- 1 ½ tsp paprika
- ½ tsp garlic powder
- 1 tsp sea salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 tbsp finely chopped chives (for garnish, optional)
Kitchen Equipment You’ll Need
- Large mixing bowl
- Small mixing bowl
- Oven-safe baking dish
- Aluminum foil
- Tongs or a spatula
- Basting spoon
Step-by-Step Directions
1. Season the Chicken
In a small mixing bowl, combine the brown sugar, paprika, garlic powder, sea salt, and black pepper. Stir until the spices are evenly mixed.
Place the chicken thighs in a large bowl and pour the spice mixture over them. Toss the chicken thighs until they are evenly coated with the seasoning blend.
2. Marinate the Chicken
Transfer the seasoned chicken thighs to an oven-safe baking dish, arranging them in a single layer. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the Oven
When ready to cook, preheat your oven to 300°F (150°C). Remove the chicken thighs from the fridge and let them sit at room temperature for 10 minutes before baking.
4. Bake the Chicken
Place the covered baking dish in the preheated oven and bake the chicken thighs for 2 hours, or until they are tender and falling off the bone. The long, slow bake ensures the chicken remains moist and full of flavor.
5. Reserve the Pan Juices
After the 2-hour baking time, remove the chicken thighs from the oven and carefully uncover the baking dish. Spoon out all the pan juices and set them aside in a small bowl for serving later.
6. Broil for Crispy Skin
Turn your oven to broil and return the chicken thighs to the oven, uncovered. Broil for about 5 minutes, or until the skin is crisp and golden. Keep an eye on the chicken to prevent burning, as the broiling process can go quickly.
7. Serve
Once the chicken thighs are golden and crispy, remove them from the oven. Serve immediately, garnished with finely chopped chives (if desired), and drizzle the reserved pan juices over the top for extra flavor.
Tips and Tricks
- Let It Marinate: For the best flavor, let the chicken marinate in the spice blend for at least 4 hours, but overnight is even better.
- Broil with Caution: Keep a close eye on the chicken while broiling to ensure the skin crisps up without burning.
- Reserve the Juices: The pan juices from the chicken are full of flavor, so don’t skip the step of reserving them. They add extra moisture and richness when drizzled over the chicken.
