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Baked Boneless Skinless Chicken Thighs
Baked boneless, skinless chicken thighs are inexpensive, delicious, and easy to cook. A simple spice rub is all you need to add tons of flavors before baking them in the oven. The results? Juicy, tender chicken that your whole family will love.
I love chicken thighs. Crispy cast-iron chicken thighs are one of my go-to staples but when I want something even faster and easier, I turn to baked boneless skinless chicken thighs.
They’re nearly impossible to mess up, a lot more forgiving than chicken breasts and they cook up so quickly!
How Long To Bake Boneless Skinless Chicken Thighs?
The best part about baked boneless, skinless chicken thighs is that they cook quickly and are super forgiving! Even if you overcook them a bit, they will still be moist and juicy.
I like to cook them at 425ºF for twenty minutes or until they reach an internal temperature of 165ºF.
You can also make boneless, skinless chicken thighs on the stovetop in a pan. You can learn how by watching the video below or visiting my YouTube channel.
- 2 pounds boneless, skinless chicken thigh 8
- 1 tablespoon avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon cumin (or smoked paprika)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper.
Remove the chicken from the fridge at least twenty minutes before baking.
Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a papertowel.
In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt and pepper.
Place chicken thighs in a large bowl, drizzle with avocado oil and sprinkle with spice mixture.
Use your hands to mix the spices into the chciken and then transfer the chicken onto the prepared baking sheet.
Bake for 20 minutes or until the chicken has reached an internal temerature of 165ºF.
Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.
Perfectly cooked boneless chicken thighs
This recipe really couldn’t be any easier. We simply place the chicken thighs on a sheet tray, season them, and then throw them in a 400F oven for 15 minutes. They will be juicy and perfectly cooked.
My favorite chicken seasoning
The combo of smoked paprika, garlic powder, salt, oregano, and onion powder really cannot be beat. This seasoning mixture is how I season all of my chicken when I want to just use it for salads or low carb wraps.
Recipe tips and notes
- Line your baking sheet with foil for less mess
- smoked paprika is actually quite common and can be found in most grocery stores. You can use Hungarian paprika, but you will be missing that delicious smoky flavor!
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.
- 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)
- 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.
- Drain chicken, discarding marinade.
- 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.
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.
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.
For the chicken:
- 1 pound boneless, skinless chicken thighs
- 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
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.
Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
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.
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!
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.