Preheat your oven to 425°F. This high temperature ensures that your chicken gets a lovely, crispy exterior.
Line a large sheet pan (15×21-inch) with foil. This will help with cleanup and keep the chicken from sticking.
Pat the chicken thighs completely dry with paper towels. This step is crucial; moisture will prevent browning. There's no need to trim excess fat as it will render nicely during cooking.
In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. This mixture is the magic that coats your chicken.
Season to taste with salt and pepper. I usually add about 2 teaspoons of salt and 1-1/2 teaspoons of pepper, but you can adjust based on your preference.
Rub or brush the seasoning mixture generously over the front and back of each thigh until they are evenly coated. Don’t be shy; you want every bite to be flavorful!
Arrange the chicken thighs flat on the prepared sheet pan, ensuring they are spaced out well. This allows for even cooking and proper browning.
Bake in the center of the oven for 15 minutes. This sets the foundation for a juicy interior.
After 15 minutes, move the oven rack to 8 inches from the heat source and switch to broil. Cook for an additional 7 to 10 minutes, or until the tops are nicely blackened and caramelized. Keep an eye on them to prevent burning!
Once done, remove from the oven, tent with foil, and let the chicken rest for 5 to 10 minutes. This step allows the juices to redistribute, ensuring moist chicken.
Finally, brush the pan juices on top and slice or chop as desired. You’re ready to serve!
