Juicy Oven-Baked Boneless Chicken Thighs
A simple, smoky, and garlicky spice rub can make your Baked Boneless Chicken Thighs go from bland to grand! Crispy on the outside and juicy on the inside, they can be used as a sandwich or wrap filling, to top your favorite salad, or as a main entree!
Make Ahead Instructions
To make ahead, you can make the rub, place it in an airtight container or zipper bag, and marinate for up to a day in advance.
You can even freeze them for up to 3 months with the rub, and then bake. You can also make the spice mix in advance and have it ready to use!
Recipe Variations
- If you don’t have all the spices listed, you can use the ones you have on hand.
- Use freshly minced garlic for extra flavor.
- Add sliced onions and bell peppers to the chicken rub, and bake all of them together.
- A splash of hot sauce can be added for spice lovers
- Use honey instead of sugar, or non-caloric sweetener if you’re counting calories
Storage Tips:
To store, let the thighs cool down completely before placing them in an airtight container and refrigerate for up to 3 days.
If you are using the rub like a marinade, keep them refrigerated for up to 24 hours. Reheat in the microwave.
How to Freeze Baked Chicken Thighs
If freezing the baked chicken thighs, let them cool down place them in an airtight container or freezer bag, and freeze for up to 3 months.
If freezing them raw, place them in an airtight container for up to 3 months as well. Thaw overnight in the fridge, then bake as directed.
Juicy Oven-Baked Boneless Chicken Thighs
Ingredients
- 1 ½ tsp smoked paprika
- 1 ½ tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp freshly ground black pepper
- 1 tsp parsley flakes
- ½ tsp salt
- ⅓ tsp cayenne pepper
- 2 tbsp avocado or olive oil
- 1 ½ lb boneless, skinless chicken thighs
Instructions
- Preheat the oven to 425 F.
- MIx the herbs, spices, and oil in a mixing bowl or zipper bag until well combined.
- Add the chicken thighs to the bowl or zipper bag and toss until all pieces are well coated with the oil and spice mixture.
- Place the coated chicken thighs in a baking sheet and bake, uncovered, for about 25-30 minutes or until the juices run clear when pierced, or the internal temperature reads 165 F.
Nutrition
FAQ to Make the Best Baked Chicken Thighs
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1. Can I Use Bone-In Chicken Thighs Instead? Yes, you can. Bone-in chicken thighs work great as well, just keep in mind they take more time to cook through. Add 10-15 extra minutes of cooking time and make sure the internal temperature reaches 165 F.
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2. No Smoked Paprika? No Problem! You can use regular paprika instead. Even if your chicken doesn’t have that smoky flavor, it’ll still be great!
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3. Easy Cleanup Hack? Line the baking sheet with parchment paper or aluminum foil for easy cleanup and fewer dishes to wash!
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4. How Do I Know When the Chicken is Done? You can use an instant-read thermometer, stick it in the thickest part of the thigh, and it should read 165 F when the chicken is done. If you don’t have one, cut into the chicken and it should be white and not pink inside.
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5. Can I Add Veggies to the Baking Sheet? Absolutely! You can add carrots, potatoes, bell peppers, or Brussels sprouts and toss them onto the tray. Cut them evenly so they cook at the same rate.
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6. Best Sides to Serve with this? You can serve them alongside mashed potatoes, roasted veggies, freshly cooked rice, a simple side salad, or use it as a sandwich filling.
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7. Want it Less (or More) Spicy? By adjusting the amount of cayenne pepper you can adjust the amount of heat. Use less for less spicy, or more for more spicy.
TIPS for the Best Baked Boneless Chicken Thighs:
- Marinate for MAX Flavor: let the chicken marinate in the spice rub and oil from 30 minutes to overnight for maximum flavor. Try adding lemon juice, Dijon mustard, minced garlic, or fresh herbs for extra flavor.
- Use Fresh Garlic and Onion: finely minced garlic and onion are total game-changers. They caramelize as the chicken bakes, adding depth of flavor and a hint of sweetness.
- Go High-Heat for Crispy Edges: baking them at 425 F gives them the perfect slight char and crisp on the outside while keeping the inside juicy.
- Experiment with Seasonings: if you love bold flavors, try using Cajun or jerk seasoning. Add lemon and oregano for a Mediterranean twist, or use the spices you have on hand.
- Finish with a Glaze or Sauce: brushing the thighs with a honey-soy glaze or a little balsamic reduction in the last 10 mins or baking adds great caramelization and a sweet-savory hint!
- Make it a One-Pan Meal: toss sliced bell peppers, diced sweet potatoes, or halved Brussels sprouts onto the baking sheet. They will absorb all the chicken juices and flavor!
- Top it Off with Freshness: serve with chopped fresh parsley, cilantro, basil, and lemon juice for added flavor and freshness.
