Baked Boneless Chicken Thighs

Get ready to discover your new favorite weeknight dinner! These boneless skinless chicken thighs bake up effortlessly, delivering incredible flavor and succulence every time. Perfect for busy parents and beginners alike, this recipe transforms simple ingredients into a versatile main course. You can enjoy these flavorful chicken thighs as part of a quick family meal or easily incorporate them into your meal prep for the week.

Why You’ll Love This Recipe

You’ll adore how simple and satisfying these baked chicken thighs are.

• Quick prep and cook time: Dinner is on the table in under 30 minutes, making weeknights stress-free.
• Juicy, tender, and flavorful every time: The secret balsamic glaze ensures moist, delicious chicken with minimal effort.
• Simple pantry ingredients: You likely have most of these spices and staples already in your kitchen.
• Perfect for weeknight dinners: A balanced meal that the whole family will love, without hours in the kitchen.
• Excellent for meal prepping: Cook a batch and have versatile protein ready for various dishes throughout the week.

Ingredients

Gather these basic ingredients to create perfectly baked boneless skinless chicken thighs. The beauty of this recipe lies in its simplicity, proving you don’t need a long list to achieve amazing flavor. Each ingredient plays a crucial role in delivering that irresistible taste.

• 2 pounds boneless skinless chicken thighs (about 6 thighs, similar size)
• 2 tablespoons plus 2 teaspoons olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar (the secret ingredient for depth!)
• 2-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper (2 tsp fine salt; 1-1/2 tsp pepper)

Notes & Substitutions

We use boneless skinless chicken thighs for a reason; they are incredibly forgiving and naturally more tender and juicy than chicken breasts. The higher fat content ensures they stay moist during high-heat baking.

Understanding the nutritional differences, such as the higher fat content in chicken thighs, helps explain why they remain more tender and juicy during cooking.

Balsamic vinegar is key here. It not only adds a lovely tangy sweetness but also caramelizes beautifully under the broiler, giving your chicken a gorgeous, savory crust. If you don’t have balsamic, a touch of lemon juice can add brightness, but it won’t give the same depth or caramelization.

Feel free to swap out the spice blend to suit your taste; try Italian seasoning, a lemon-herb mix, or even a taco seasoning blend. Remember that different salt types (fine vs. coarse) will require slight adjustments to the amount; always taste your seasoning mixture before applying.

Equipment

You only need a few basic kitchen tools to make these delicious baked boneless chicken thighs.

• Large baking sheet (15×21-inch)
• Aluminum foil (heavy-duty preferred for easy cleanup)
• Small mixing bowl
• Whisk
• Meat thermometer (essential for food safety)

Instructions

Let’s get cooking! Follow these simple steps for perfectly baked boneless skinless chicken thighs every time.

1. Preheat Oven & Prep Pan: First, preheat your oven to a hot 425°F (220°C). Line a large sheet pan with aluminum foil. Using foil makes cleanup a breeze, especially with the caramelized juices.
2. Prepare Chicken: Take your boneless skinless chicken thighs and pat them completely dry with paper towels. This step is super important because dry chicken sears and roasts beautifully, creating a crispy exterior rather than steaming. There is no need to trim any excess fat; it will render down as the chicken cooks, adding to the juiciness and flavor.
3. Mix Seasoning: In a small bowl, whisk together the olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika until well combined. This forms our flavorful marinade. Add the salt and pepper to taste; I typically use 2 teaspoons of fine salt and 1-1/2 teaspoons of black pepper to ensure good seasoning throughout.
4. Season Chicken: Now, rub or brush the prepared seasoning mixture evenly over both sides of each chicken thigh. Make sure to coat them thoroughly. You should use all of the spice mixture, ensuring every piece of chicken is infused with flavor. Don’t be shy about getting your hands dirty!
5. Arrange & Bake: Arrange the seasoned chicken thighs flat on the prepared sheet pan. Ensure they are spaced out well, not touching each other. This allows air to circulate, promoting even cooking and browning. Place the pan in the center of the preheated oven and bake for 15 minutes.
6. Broil for Color: After 15 minutes, move the oven rack to about 8 inches from the heat source. Switch your oven to the broil setting. Broil the chicken for 7–10 minutes, watching closely, until the tops are nicely blackened and caramelized. The balsamic vinegar really helps create this gorgeous, slightly charred crust. Be careful not to let them burn!
7. Rest & Serve: Once the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer, remove the pan from the oven.

To ensure safety, the USDA recommends that all poultry, including chicken thighs, reach an internal temperature of 165°F (73.9°C).

Tent the chicken loosely with foil and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring the chicken stays incredibly juicy. Before serving, brush the chicken with any delicious pan juices left on the sheet pan. Slice or chop as desired and enjoy!

Pro Tips & Troubleshooting

These tips will help ensure your boneless skinless chicken thighs turn out perfectly every time.

• Even Cooking: Always select similarly sized chicken thighs for consistent cooking. This prevents some pieces from drying out while others are still cooking.
• Dry Chicken: Patting the chicken completely dry with paper towels is essential. Excess moisture leads to steaming, not roasting, preventing that delicious crispy skin.
• Crowding the Pan: Give your chicken space on the baking sheet. If the pan is too crowded, the chicken will steam instead of browning, leading to less flavor.
• Juicy Meat: Allowing the chicken to rest for 5-10 minutes after baking is crucial. This step lets the muscle fibers relax and reabsorb juices, resulting in tender, moist chicken.
• Temperature Control: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This guarantees food safety and perfectly cooked meat.
• Flavor Boost: Don’t skip the balsamic vinegar! It adds a unique depth of flavor and promotes beautiful caramelization under the broiler.
• High Heat Roasting: Starting with high heat initially helps to quickly cook the chicken through while retaining moisture, leading to a juicy interior.

Serving Suggestions, Storage & Variations

These baked boneless skinless chicken thighs are incredibly versatile.

Serving Suggestions

• Pair with fluffy rice and your favorite roasted vegetables for a complete and satisfying bowl meal.
• Shred the cooked chicken and use it for flavorful tacos, burritos, or cheesy quesadillas.
• Add sliced chicken to pasta dishes or mix it into a comforting mac and cheese for extra protein.
• Top fresh green salads with cooled, sliced chicken for a healthy and hearty lunch.
• Create delicious sandwiches or wraps with the chicken, a smear of mayo, and crisp lettuce.
• Incorporate chopped chicken into homemade soups, quick stir-fries, or flavorful fried rice for added substance.

Storage & Meal Prep

• Refrigerate any leftover baked chicken in an airtight container for up to 5 days. This makes meal planning a breeze.
• For longer storage, chop or shred the cooked chicken and freeze it in freezer-safe bags or containers for up to 2 months.
• To reheat, simply warm the chicken in a skillet over medium heat, microwave it, or use an air fryer for crisp results.
• Enjoy the chicken cold in salads or wraps for a quick, grab-and-go meal option.
• Make a double batch of these boneless skinless chicken thighs for efficient meal prep throughout your busy week.

Variations

• Spicy Kick: For those who love a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
• Herbaceous: Mix in dried oregano, thyme, or rosemary along with the other spices for an aromatic twist.
• Citrusy: A squeeze of fresh lemon or orange juice over the chicken after it rests adds a bright, zesty finish.

Nutrition Information

Please note that the nutrition information provided is an approximation. Actual values may vary based on specific brands, cooking methods, and portion sizes.

FAQ

You’ve got questions, we’ve got answers! Here are some common queries about making these delicious chicken thighs.

• Should I marinate the chicken first? No, there is no need to marinate the chicken beforehand. The flavorful balsamic and oil mixture acts as a quick seasoning that infuses the meat as it bakes.
• Can I use chicken breasts instead of thighs? We don’t recommend using chicken breasts with this specific method. Breasts are leaner and tend to dry out more easily under high heat.
• What’s the best way to know when chicken is done? Always use a meat thermometer inserted into the thickest part of the meat. The boneless skinless chicken thighs are perfectly cooked when they reach an internal temperature of 165°F (74°C).
• Do I need to flip the chicken while baking? No, you do not need to flip the chicken. The broiling step at the end creates a wonderfully caramelized top without needing to turn the pieces over.
• Why balsamic vinegar? Balsamic vinegar is a fantastic addition because it adds a rich depth of flavor and helps the chicken achieve a beautiful, slightly sweet caramelization when broiled.

Conclusion

There you have it – incredibly easy, unbelievably delicious baked boneless skinless chicken thighs that will become a staple in your kitchen. This recipe proves that you don’t need fancy techniques or endless ingredients to create a meal packed with flavor. Whether you’re a busy parent, a beginner cook, or just looking for a simple dinner solution, these chicken thighs deliver every time. Give this recipe a try tonight, and don’t forget to save it, share it with friends, or leave a comment telling us how much you loved it!

Baked Boneless Chicken Thighs

These baked boneless chicken thighs are seasoned to perfection and then broiled for a delicious caramelized finish. This recipe is quick to prepare and makes for a versatile main course.

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Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 38 minutes mins

Servings: 4 servings

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 pounds boneless skinless chicken thighs (about 6 thighs)
• 2 tablespoons plus 2 teaspoons olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tsp Salt (fine salt)
• 1-1/2 tsp pepper

Equipment

• Sheet pan
• Foil
• Small bowl
• Whisk

Method

 

Instructions

1. Preheat the oven to 425°F and line a sheet pan with foil. Pat the chicken thighs completely dry.
2. Whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika in a small bowl. Season with salt and pepper, then rub the mixture evenly over both sides of each chicken thigh.
3. Arrange the seasoned chicken thighs on the prepared sheet pan, ensuring they are spaced apart. Bake in the center of the oven for 15 minutes.
4. Move the oven rack closer to the heat source, then broil the chicken for 7-10 minutes, watching closely until the tops are blackened and caramelized.
5. Remove the chicken from the oven, tent it with foil, and let it rest for 5-10 minutes. Brush with pan juices, then slice or chop as desired.

Notes

Do not trim excess fat from the chicken thighs as it will render during cooking. Adjust salt and pepper to your preference; the recipe suggests 2 tsp salt and 1.5 tsp pepper. Keep a close eye on the chicken while broiling to prevent burning. Allow the chicken to rest for 5-10 minutes after cooking to retain juices.