Baked Boneless Chicken Thighs
This Baked Boneless Chicken Thighs recipe features juicy chicken thighs coated in olive oil and spices, baked to perfection, making it a go-to for any occasion.
Equipment
- oven
- rimmed baking dish
- bowl
- paper towels
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika not regular paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If there's some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake uncovered until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.
- Serve immediately.
Notes
If you buy them in pre-packaged trays, boneless skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through. You can trim the fat, but I don't, as most melts away during baking. Seasonings are guidelines; adjust to taste. Good luck with browning if your chicken releases extra moisture.
Nutrition
Serving: 4ouncesCalories: 254kcalCarbohydrates: 1gProtein: 26gFat: 15gSaturated Fat: 3gSodium: 602mg
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