Juicy, crispy, and covered in a delicious and simple sweet and spicy rub, these crispy baked chicken thighs are a satisfying, healthy, and easy main dish perfect for a weeknight dinner. Adapted from my dad's beer can chicken.
Preheat oven to 350 degrees and set the oven shelf to the middle setting.
In a small bowl, mix together salt, pepper, brown sugar, and paprika.
Place chicken thighs skin-side up in a baking pan and spread out any bits of skin that might be hanging off the edges of the chicken thighs, to get maximum chicken skin surface area. Put a couple teaspoons of the spice mixture on each chicken thigh and pat down to help the spice rub stick.
Bake for 45 minutes, then set the oven to broil. Keep a close eye on the chicken, checking every 30 seconds to 1 minute. When the skin just starts to bubble up a little or get the first blackened spots, remove from the oven (about 1 1/2-4 minutes, usually).