Easy Baked Boneless Skinless Chicken Thighs
A quick and simple recipe for juicy, well-seasoned boneless skinless chicken thighs with a light crust, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs About 8 pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil 1 tablespoon for brushing pan, 1 tablespoon for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
Preparation
- Remove chicken from refrigerator and let sit at room temperature for 20 minutes to cook evenly.
- Pat the thighs dry with paper towels to ensure the spice rub sticks.
- Season both sides with salt and wait 2 minutes before adding the remaining spices.
- Preheat oven to 400°F with the rack in the center position.
- Brush a baking sheet with 1 tablespoon of olive oil.
- Arrange chicken thighs on the baking sheet with space between each piece and drizzle with the remaining tablespoon of oil.
Cooking
- Bake chicken for 18 minutes, then flip the thighs.
- Continue baking for an additional 14 minutes.
- Check that the internal temperature reaches 175°F in the thickest part.
- Tent with foil and let rest for 3 minutes before serving.
Notes
For best results, pat the chicken really dry and give it space on the pan to allow air circulation. You can broil for 1-2 minutes at the end for additional color.