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–+ servings
Grilled chicken thighs with crispy skin piled on a white plate next to a fresh green salad. A white cloth is visible in the background on a light blue surface.
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5 from 1 vote

Garlic Butter Chicken Thighs - Quick and Easy Recipe

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner
Cuisine: Australian
Diet: Gluten Free
Keyword: garlic butter chicken thighs
Servings: 4 people
Calories: 550kcal
Author: Elena Elliott

Ingredients

  • 1 kilogram bone-in, skin-on chicken thighs
  • 3 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian dried herbs
  • ½ teaspoon salt and pepper

Instructions

  • Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  • In a large bowl, mix melted butter, minced garlic, onion powder, garlic powder, paprika, and Mediterranean dried herbs.
    3 tablespoons unsalted butter, 3 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon Italian dried herbs
  • Pat the chicken thighs dry with paper towels and season with salt and black pepper. Add the chicken thighs to the bowl and toss until each piece is thoroughly coated. If you have time or are preparing this meal in advance, marinate in the fridge for up to 24 hours. If not, you can start baking immediately.
    1 kilogram bone-in, skin-on chicken thighs
  • Arrange the chicken thighs skin-side up on the prepared baking tray in a single layer. Bake for 35-40 minutes or until the chicken is cooked through and the skin begins to crisp.
  • For extra crispy skin, increase the oven temperature to 220°C (425°F) or use the broiler setting for the last 2-3 minutes. Keep a close eye to prevent burning.
  • Let the chicken rest for a few minutes before serving to retain its juices.

Notes

Cooking time may vary depending on the size of the chicken thighs. The chicken is cooked through when the internal temperature at the thickest part reaches 75°C (165°F).
Arrange the chicken thighs in a single layer with space between them so the chicken bakes rather than steams.

Nutrition

Calories: 550kcal | Carbohydrates: 3g | Protein: 35g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 457mg | Potassium: 475mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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