Baked Boneless Chicken Thighs
These Baked Boneless Chicken Thighs are the answer to a quick and flavorful dinner. A simple spice rub and a hot oven yield incredibly juicy, tender meat with a beautifully browned, savory crust in just 40 minutes.
Equipment
- large bowl
- Rimmed baking dish (9x13-inch)
- Instant-read thermometer
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Heat the oven to 400°F, then pat the chicken thighs thoroughly dry and place them in a large bowl. The drier surface helps the meat roast properly and gives you better color in the oven.
- Add the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne, then rub the mixture over every piece. The seasoning should form an even coating rather than sit in dry patches.
- Set the thighs in a single layer in a rimmed baking dish, such as a 9 x 13-inch dish, and spread any leftover seasoned oil from the bowl over the tops. Leave space around the pieces so hot air can circulate and the edges can brown.
- Bake uncovered for about 30 minutes without flipping, checking the largest thigh with an instant-read thermometer near the end. The chicken is ready when the juices run clear and the center reaches at least 165°F.
- For extra color, slide the pan under the broiler briefly if you want a darker top, then turn the thighs through the pan juices before serving. The edges should look lightly crisp and the top should smell roasty and savory.
Notes
Pro Tip: For the most tender texture, you can cook chicken thighs to an internal temperature of 175°F to 180°F. While safe at 165°F, dark meat becomes even more succulent at this slightly higher temperature as more connective tissue breaks down.
Best Browning: To ensure the chicken roasts instead of steams, pat the thighs completely dry before seasoning, and arrange them in a single layer without crowding the pan.
Storage: Keep leftovers juicy by storing the chicken thighs whole in an airtight container in the refrigerator. They retain more moisture this way, making them better when reheated.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.