Bobby Flay Chicken Thighs: 1 Bold, Juicy Recipe Inspired by Grilled Perfection
Juicy, spice-rubbed chicken thighs grilled or roasted to crispy perfection—finished with citrus and fresh herbs in the style of Bobby Flay’s bold, layered flavors.
Ingredients
6 bone-in, skin-on chicken thighs (about 2–2½ lbs)
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½–1 tsp chili or chipotle powder
1½ tsp kosher salt
½ tsp black pepper
1 lemon or lime, for finishing
Fresh herbs (optional)
Instructions
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Mix spices in a small bowl. Pat chicken dry.
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Rub thighs with olive oil, then coat with spice mix. Let sit 20–30 minutes.
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Grill: Cook over medium-high heat, 5–6 mins per side, until 175°F.
OR
Roast: Bake at 425°F for 35–40 minutes until crisp and fully cooked. -
Broil 2 minutes for extra crispness if desired.
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Squeeze citrus over top and garnish with herbs. Serve hot.
Notes
Use boneless thighs for faster cook time. Add brown sugar to rub for sweet-heat flavor.