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baked boneless chicken thigh recipes
Before we get started, I thought I would go over the secrets to getting your Chicken thighs just right! These tips apply to both boneless, skinless and bone-in, skin-on chicken thighs. Keep reading to see more specific instructions on the differences between the two, or to get cooking!
- Use a parchment-lined baking sheet as the chicken will produce some juices – you can lay the chicken flat on the sheet or use a wire rack to drain some of the fat
- Don’t add extra oil! It’s not needed with chicken thighs as they contain enough fat on their own. Parchment paper will prevent them from sticking to the baking sheet
- Use a meat thermometer to make sure the internal temperature reads 165°F
- You can use the broiler setting on your oven once the chicken are done cooking to get a crispy outside
- Let your chicken thighs rest for 5 to 10 minutes after they are baked to ensure they hold their juices
- 2 lbs (1 kg) Skinless boneless chicken thighs ((about 8 thighs )
- ½ teaspoon Kosher salt
- ½ tsp Black pepper powder
- 2 sprigs Fresh rosemary (or ½ teaspoon dried)
- 2 sprigs Fresh thyme (or ½ teaspoon dried)
- 2 tablespoon Olive oil
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder (optional)
- 1 teaspoon Dijon mustard paste
- 4 tablespoon Tomato ketchup
- 1 tablespoon Sriracha ((or chili paste) )
- 1 tablespoon Brown sugar (or honey )
- 2 tablespoon Lemon juice
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Oven – Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutes
Marinade – Add all the marinade ingredients directly to a 9 x 13 baking dish or rimmed baking sheet and combine well. You can also make the marinade in a mixing bowl.
Pro tip – This chicken has wonderful pan juices so I prefer to bake it in a ceramic baking dish to save all those pan juices as compared to a baking pan or sheet pan.
2 tablespoon Olive oil,½ teaspoon Garlic powder,1 teaspoon Onion powder,1 teaspoon Dijon mustard paste,4 tablespoon Tomato ketchup,1 tablespoon Sriracha,1 tablespoon Brown sugar,2 tablespoon Lemon juice,½ teaspoon Kosher salt,¼ teaspoon Black pepper
Prep Chicken – Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper.
Pro tip – If the chicken has excess liquid it will stew not roast. Instead, we want it to bake with just enough juices to keep them moist.
2 lbs Skinless boneless chicken thighs,½ teaspoon Kosher salt,½ teaspoon Black pepper powder
Marinate chicken – Coat each piece of chicken with the marinade. Then, arrange the pieces in the pan so they bake evenly. Add the herbs tucking some under.
Pro tip – This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.
2 sprigs Fresh rosemary,2 sprigs Fresh thyme
Bake the chicken for 30 to 35 minutes until the top is golden and the chicken is cooked through. The internal temperature, when measured with a meat thermometer in the thickest part, should read 165°F when done.
Pro tip – Chicken is done when you cut the inside it is no longer pink and the juices will run clean.
Oven Baked Boneless Chicken Thighs Recipe
- 6 pieces Chicken thighs boneless skinless
- 1 teaspoon Paprika
- ¼ teaspoon Garlic powder
- ½ teaspoon Oregano
- ¼ teaspoon Parsley
- ¼ teaspoon Thyme
- ¼ teaspoon Black pepper or to taste
- Salt to taste
- Preheat the oven: Raise the oven rack one level above the middle. Preheat the oven to 400 degrees Fahrenheit.
- Make the seasoning: Mix together the paprika, thyme, oregano, garlic powder, parsley, salt, and pepper.
- Season the chicken thighs: Pat dry the chicken thighs and add the seasoning to them. Ensure they are all covered with the seasoning mix.
- Bake: Arrange the chicken thighs smooth side up on a baking tray, then put the baking tray in the preheated oven and bake chicken thighs at a temperature of 400F/200C for 25 – 30 minutes depending on size.
- When it’s cooked, bring the baking tray out of the oven, and leave the chicken thighs to rest for 5 minutes.
- You can coat chicken thighs in marinades like honey garlic, bbq sauce, peri peri sauce, or any other delicious marinades.
- Serve and enjoy with sides of choice.
- You can also use bone in chicken thighs, or chicken breasts. Depending on the type of chicken, the cooking time will need to be adjusted. Add additional 5-10 minutes for bone-in.
- Use a paper towel to pat dry the chicken thighs before adding seasoning to them.
- No need to use oil in marinating the chicken.
- Season the chicken on all sides, both the top and under. Apply the rub thoroughly over the chicken for flavor.
- You can line the baking tray with parchment paper to make cleaning the tray after cooking easier.
- With skinless chicken, bake with the smooth sides facing up and if using skin-on, bake with skin side up.
- Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit or 75 degrees Celcius.
- Leave it to sit for 5 minutes in the baking tray before serving to allow the juices to redistribute.
baked boneless skinless chicken thigh recipes
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fresh chicken: I use boneless skinless chicken thighs in this recipe. It’s one of my favorite chicken parts because it’s cheap, readily available, easy to cook and eat, and so wonderfully juicy!
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.
Spices: I use quite a few of them, and I do recommend using all of them. They add such wonderful flavor! I use garlic and onion powders, smoked paprika, cumin, and cayenne pepper.
Oven baking is my favorite way of prepring boneless skinless chicken thighs. it’s just so very easy, but you don’t sacrifice any flavor. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Season the chicken. Your first step is to place the chicken pieces in a large bowl and coat them in a tasty mixture of olive oil and spices.
Arrange the chicken in a baking dish. Now, arrange the chicken in a rimmed baking dish. A 9 X 13-inch pan works well.
Bake. The last step is to bake the chicken in a 400F oven until cooked through. Depending on how hot your oven is, this should take about 30 minutes.
As you can see, this is a truly easy recipe, making it ideal for weeknight dinners.
Baked Boneless Chicken Thighs with Dijon
Quick and delicious baked boneless, skinless chicken thighs with mustard and shallots. A 30-minute recipe to add to your weeknight rotation!
- 1 ½ – ¾ pounds (680 g) boneless, skinless chicken thighs (6-8 pieces)
- ¾ cup (60 g) sliced shallots (about 2 large)
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (30 g) tomato paste
- 1 lemon, juiced, approximately ¼ cup
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 g) chopped fresh thyme, or 1 teaspoon dried thyme
- 1-2 garlic cloves, finely chopped or grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red chili pepper
- Preheat the oven to 425 degrees.
- Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up.
Mix the marinade
- Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.
- You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
- Bake the chicken 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.
Tips for The Best Baked Chicken Thighs
- Pull the chicken out of the fridge about 20 minutes before you begin cooking. This will take the chill off of the chicken and help it to cook more evenly.
- Trim off any excess piece of fat. This just makes for a more enjoyable eating experience once the chicken is cooked up.
- Pat the chicken dry before seasoning with the oil and spice rub. This will stop the chicken from steaming and help it to create a nice crispy edge (even without the skin!)
- Use a rimmed baking sheet (lined with foil or parchment paper for easy cleanup!). This will prevent any of the chicken juices from running off the pan and getting all over the oven.
How long does it take to bake chicken thighs?
The time it takes to cook chicken thighs will vary, based on the oven temperature and whether the thighs are boneless or bone-in.
In general, it does take a few minutes longer to cook bone-in chicken thighs than it does to cook boneless chicken thighs. For this baked chicken thighs recipe, the oven temperature is the same for bone-in and boneless – 425 F. It takes about 20 minutes to cook boneless thighs and 25 minutes for bone-in chicken thighs.
Regardless of what type of chicken thigh you use, always make sure the chicken is cooked to an internal temperature of 165F degrees.
Check the temperature by inserting a meat thermometer into the thickest part of the chicken. Be sure that the probe of the thermometer isn’t touching any bones.
How do you cook boneless chicken without drying it out?
It’s best to choose thighs over other parts. They’re very juicy and won’t dry out easily.
I also recommend leaving the visible fat on and not trying to trim it. Lastly, coat the chicken with oil or butter and be generous about it.