Boneless Chicken Thigh Recipes Oven
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BONELESS SKINLESS CHICKEN THIGHS
This is my go-to recipe for boneless skinless chicken thighs! It’s so easy, making it perfect for weeknight dinners.
Simply apply a simple rub of olive oil and spices to the chicken pieces, then bake them for 30 minutes in the oven. It’s as easy as can be and so delicious.
Chicken is easy and affordable, but it can get boring, especially when you make it often, as I do. That’s why I’m always trying to come up with new ways to make it more interesting for my family and for myself.
This chicken recipe is amazing. It’s so full of flavor! I make it often because it has this winning combination of a truly easy recipe that’s also delicious. Even the leftovers are good, although I prefer to enjoy them cold rather than risk drying the chicken out when reheating it.
WHY MAKE THIS CHICKEN RECIPE
- This recipe is simple, easy, healthy, and delicious. The best part is that you can change and add any ingredient you like to please your family’s preference.
- And most of the ingredients are simple pantry staples and flavored with a few fresh or dried herbs.
- This recipe gets done in less than an hour. Serve them with roasted potatoes, side salad, rice pilaf, and crusty bread for a complete meal.
- Also, this recipe has some very flavorful pan juices that go well with some nice rustic bread like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.
- Today, I served this chicken with a side of avocado salad, and mashed potato. Both of these can be done when the chicken is baking in the oven. So, you can have a full meal in less than an hour.
- And leftovers will keep in the refrigerator for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these thighs for up to a month in freezer-safe bags or an airtight container. Perfect for lunch box or meal prep.
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!
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Just keep in mind it won’t be as flavorful as olive oil.
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.
BONELESS CHICKEN THIGHS RECIPE
- 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.
- 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.
- 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.
- 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.
FREQUENTLY ASKED QUESTIONS
How long will this chicken keep?
This chicken will keep in the fridge for a good 4 to 5 days. You can also freeze it for up to a month.
Can I add veggies to this baked chicken?
It’s better not to add veggies because they will add moisture, which will cause the chicken to stew rather than bake. Having said that, if you want a chicken and veggies casserole, add some potatoes, carrots, mushrooms, and parsnips.
What side dish should I serve with baked chicken?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc
Oven Baked Boneless Skinless Chicken Thighs – here is what you will need to make it:
- Boneless skinless chicken thighs – You’ll need 6 – 8 thighs for this recipe, depending on their size. Make sure to remove any visible fat.
- For the spice mix – Brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dried thyme, salt, and pepper. This blend has a bit of a sweet and spicy BBQ flavor. You can always customize the mix to match your tastes.
- Avocado oil or butter – Oil gives some added flavor to the thighs and helps them to brown. I use avocado oil because it has a lower smoke point than olive oil. If you’re using butter, you can either melt it and pour it over the chicken or cut it into small cubes and dot it over the thighs before baking in the oven.
Scroll down to print this recipe and see how to bake chicken thighs in the oven.
How to Make Baked Chicken Thighs in the Oven
It’s simple to prepare and uses ingredients you probably already have in your pantry!
Step 1: Season the chicken. First, whisk the spice mix ingredients together in a large bowl. Add the chicken thighs and turn them around in the spices to make sure they are fully coated on both sides.
Step 2: Prepare to bake. When baking chicken thighs, I use a lined baking sheet with foil paper, or a seasoned cast iron skillet. Next, add the thighs to the baking sheet or skillet and pour over a small amount of avocado oil or melted butter.
Step 3: Bake. After, bake the thighs for 20 – 30 minutes, flipping on the other side once. You’ll know the chicken is done when they reach 165F on a kitchen thermometer.
Step 4: Enjoy!
Tips for Making this Recipe
- Switch up the spices. I’ve listed the spices that I love to use on my chicken thighs but go ahead and get creative when making your own spice mix. Leave things out, add things in – as long as it tastes delicious to you, you can’t go wrong!
- Create a charred look. If you’d like your thighs to have more of a BBQ charred look, you can pop them under the broiler for a minute or two after baking. Make sure to keep an eye on them so they don’t burn!
Can I Use Chicken Breasts Instead of Thighs?
You totally can, but I think chicken thighs are ultimately more flavorful and juicier than chicken breasts. When using chicken breasts, I suggest lowering the oven temperature and adjusting the cooking time as they have a tendency to dry out.
How Long Should I Bake Boneless Skinless Chicken Thighs in the Oven?
Bake them at 425F for 20-30 minutes, or until the chicken is cooked through. The best way to see if the chicken is done is to test the temperature with a kitchen thermometer. Insert the thermometer into the thickest part of the meat without going all the way through. The temperature should read 165F.
Baking boneless chicken thighs
With boneless chicken thighs, there’s a bit less preparation needed. Just coat the chicken in the spice rub, add to the baking sheet with the tops facing up as pictured below. Bake for 12 minutes, then flip and cook another 8 minutes. Let your thighs rest for 5 minutes then you are ready to go!
Because boneless, skinless thighs emit less fat and juices, you can cook your veggies on the same sheet pan as the chicken. I suggest a blend of broccoli, zucchini and sliced carrots. They can be stirred just once when you go to flip the chicken over.
Baking bone-in chicken thighs
Bone-in chicken thighs require slightly more work but not by much! You’ll want to pat the skin dry on the thighs then coat in the spice rub just like you do with boneless thighs. This time, you will place the thighs SKIN DOWN and bake uninterrupted for 25 minutes.