Juicy Oven-Baked Boneless Skinless Chicken Thighs
This recipe delivers perfectly juicy and flavorful boneless, skinless chicken thighs every time. Brining is optional but recommended for extra moisture and flavor. A simple spice rub and high oven temperature ensure a delicious sear and tender interior.
Equipment
- Baking Sheet
- Aluminum foil (optional)
- Mixing bowl
- Meat thermometer
- Paper towels
- Large bowl or container (for brining, if using)
- Whisk (for brining, if using)
Ingredients
- 1.5 - 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt or more, to taste
- 1 tablespoon lemon juice optional
- Fresh herbs such as rosemary or parsley, optional
- 4 cups water for brining, if using
- ¼ cup kosher salt for brining, if using
- ¼ cup sugar for brining, if using
- Garlic cloves optional, for brining
- Bay leaf optional, for brining
Instructions
- Preheat your oven to 400°F (200°C).
- If brining the chicken, combine water, salt, sugar, and optional seasonings in a large bowl. Stir until dissolved. Submerge chicken thighs in the brine, ensuring they are completely covered. Refrigerate for 30 minutes to 2 hours. Remove chicken and pat dry.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, black pepper, and salt.
- Drizzle olive oil over the chicken thighs, coating evenly.
- Sprinkle the seasoning mixture over the chicken, pressing it gently into the meat to help it adhere. Ensure every part is covered.
- Line a baking sheet with aluminum foil (optional). Place the chicken thighs on the baking sheet, ensuring they're not overcrowded.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the thigh.
- If desired, broil for the last 1-2 minutes for extra crispiness, keeping a close eye to prevent burning.
- Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
- Garnish with fresh herbs, if desired, and serve with your favorite sides.
Notes
For optimal results, use a meat thermometer to ensure the chicken is cooked through without being overcooked. Don't overcrowd the baking sheet; use two if necessary. Resting the chicken after cooking is crucial for juicy results. Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Season the chicken up to 24 hours in advance for enhanced flavor. Experiment with different herbs, spices, and marinades to customize the flavor profile. For a lemon herb variation, add lemon juice and rosemary. For a spicy version, add cayenne pepper. Brushing with BBQ sauce or honey mustard during the last few minutes of cooking adds extra flavor.