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Yummy Baked Chicken Thighs

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lorie

Lorie

My family and I were tired of eating the same old style of baked chicken, either shake-and-baked or just seasoned. So I got this idea and decided to try it. Needless to say, this is how we bake chicken now and the kids love it. A little sweet but always moist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. Season chicken thighs on all sides with salt, pepper, and garlic salt.
  3. Pour corn muffin mix into a shallow bowl. Roll chicken thighs in corn muffin mix until well coated. Transfer coated thighs to prepared baking sheet.
  4. Bake chicken thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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Reviews

kim
2

kim

1/27/2014

I made this last night and cut back on the amounts. The chicken was very moist and did not seem sweet to me at all. All in all a good recipe if you are in a pinch for making something for dinner and you have the ingredients on hand.

Mainerisms
1

Mainerisms

1/2/2014

"Yummy" doesn't quite capture the flavor. "Uninspired" & "dry" definitely do.

LESCARGOT
1

LESCARGOT

1/2/2014

Way too sweet.

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