Spanish Tapas Chicken Thighs (Pinxto)
This is one of my go-to dishes for a cocktail party or a full on tapas party! It’s also great for weeknight dinner and makes excellent leftovers. Don’t skip the thighs in this recipe, breasts will not be as good!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Appetizer
Cuisine spanish
- 3 Lb Boneless, skinless chicken thighs
- 2 Tbsp Smoked paprika
- 1 Tbsp Oregano
- 5 Tsp Cumin
- 1.5 Tsp Salt
- 10 Cloves Garlic Minced
- 3 Tbsp Parsley, chopped, more for garnish
- 1 Lemon, sliced, optional, for finishing
Preheat oven to 350. Prepare baking sheet with foil and cooking spray or a baking dish with cooking spray, set aside.
Pat chicken dry, place in large plastic bag.
Add all ingredients except lemon to the bag, and shake to distribute spices.
Bake immediately or marinate for up to 24 hours.
Bake for 35 minutes or until internal temperature reaches 165.
Top with parsley and lemon juice, if desired. Serve with sour cream, aioli, etc.