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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
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.