Chicken Thighs - Simple Recipe

Boneless Skinless Chicken Thighs - Clinton Kelly on "The Chew" mentions these as his favorite chicken thigh recipe, only 90 calories per piece of chicken.

Put chicken in oven safe pan. Small amount of olive oil, salt and pepper on chicken thighs (both sides), throw in 425 degree oven for 15 -20 minutes or until they are to your liking, turning over once during cooking time. I promise you don't miss the skin on chicken with chicken this good. I cut up some small potatoes, same recipe of olive oil, salt and pepper, and put in a cast iron skillet to roast with the chicken. Green Beans to finish, and it was a lovely meal.

This has become a staple in my recipe box. Great leftover on a salad. Although I find the coating recipe is not enough to do 8 thighs. Perhaps 6 at the most. Comes out very moist and flavorful.

Crumb-Coated Chicken Thighs

INGREDIENTS:
1/4 cup dry bread crumbs
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon pepper
8 (5 ounce) chicken thighs, skin removed

In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. Place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until a meat thermometer reads 180 degrees F.

I like the sound of your recipe, Elaine, and will give it a try. Another plus, it is baked in the oven, not fried.

I seem to never fry anything anymore. Hope you enjoy!