baked boneless skinless chicken thigh recipes

Grilled Huli Huli Chicken

I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means “turn” in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too.

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 6 pounds)

Directions

1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

GRILLED HULI HULI CHICKEN TIPS

What does huli huli mean in Hawaiian?

Huli means to turn or reverse. Huli Huli Chicken is an appropriate name for the recipe, as it traditionally is turned several times during roasting. Pair this Hawaiian chicken recipe with one of our other favorite Hawaiian recipes.

How do I grill chicken?

Grilling chicken is very easy to do! Make sure you take the time to marinate your chicken to prevent it from being tough, clean the grill grates well and lightly oil the grates right before adding the chicken.

Overcooked chicken can be very dry, so use a thermometer during the final minutes of cooking time and remove the chicken from the heat as soon as it reaches 165° degrees. If you don’t feel like firing up the grill, sear the chicken in a touch of oil in a skillet or grill pan. Then, transfer to a 375-degree oven for basting and baking.

What’s the benefit of grilling chicken thighs?

Chicken thighs have a higher fat content, allowing them to stay juicier and moister while grilling over high heat. Not only that, but they’re economical, too. Try out one of these other grilled chicken recipes, too.

Nutrition Facts

2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein.

30-min Oven Baked Boneless Skinless Chicken Thighs

• 8boneless skinless chicken thighs (fat removed)

• 1/4cup brown sugar

• 2Tbsp. smoked paprika

• 1tsp. chili powder

• 1Tbsp. garlic powder

• 1Tbsp. onion powder

• 1Tbsp. dried thyme

• 1tsp. kosher salt

• 1/2tsp. ground black pepper

• 1/4cup avocado oil (or butter)

 

How To Cook Boneless, Skinless Chicken Thighs in the Oven

Chicken Thighs in the Oven Are Quick!

In the summer I grill these babies every week, especially when I have a big table of people to feed. But in the winter, when I don’t feel like stepping outside to the grill but do feel like turning on the oven, I bake the chicken in the oven. It’s easy as 1-2-3. Here’s what I do.

I just love how quick these are. They are truly a weeknight meal. You can come in the door with a package of meat, throw off your coat, and pop these right in the oven. You’ll have just enough time to open a bottle of wine and toss together a salad before they’re done.

What to Buy

I want to bring this up before we get to the recipe because I think it’s always worth talking about where you get your meat. And I certainly don’t mean to be didactic — I think meat is something most of us are conscious of, and we all try to get the best stuff we can.

My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance.

Sauce Options

If you want to add a little more punch to the chicken, you can make a quick sauce of nearly any oil, acid, and spices. Here, for instance, I combined a couple tablespoons olive oil, balsamic vinegar, brown sugar, Dijon mustard, garlic cloves, and a dash of red pepper flakes.

I often make Asian-inspired sauces with sesame oil, rice vinegar, and lots of chili-garlic sauce. You can also pour pre-made salad dressing over the chicken.

INGREDIENTS

For the chicken:

• 1 pound boneless, skinless chicken thighs
• Salt
• Freshly ground black pepper
• Olive oil

For the sauce (optional):

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon packed brown sugar
• 4 cloves garlic, minced
• Pinch red pepper flakes

 

INSTRUCTIONS

1. Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

2. Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

3. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

4. Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

5. Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

6. Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

    

RECIPE NOTES

Doubling: You can double this recipe and bake the chicken in a 9×13-inch baking dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 

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