Baked Boneless Chicken Thighs (Best Ever!)
Okay, I stand by this: these are the BEST baked boneless chicken thighs. Just a quick seasoning blend, some oil, & the secret ingredient: balsamic vinegar (trust me, it works!).
- 2 pounds boneless skinless chicken thighs (about 6 thighs, see note 1)
- 2 tablespoons plus 2 teaspoons olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper
- Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season to taste (I add 2 teaspoon salt & 1-1/2 teaspoon pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
- Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
- Move the oven rack to 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely).
- Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop as desired.
“Oooommmgggeeee!! This is THE BEST chicken I have ever made!! The flavor is delicious!! This recipe will be part of my weekly menu!! Well done!!!”
Okay, I stand by this: these are the BEST baked boneless chicken thighs. Just a quick seasoning blend, some oil, & the secret ingredient: balsamic vinegar (trust me, it works!).
The Best Chicken Thighs Ever. Full Stop.
I like to bake a batch at the start of the week. We’ll have them for dinner in bowls or with a sauce, then I chop up the leftovers and use them in everything. If a recipe calls for rotisserie chicken, I just use this instead. It works in wraps, salads, sandwiches, pasta, you name it.
Get Your Baked Boneless Chicken Thighs Perfect!
Grab a pack of thighs that are all similar in size so they cook evenly.
Pat the chicken dry before seasoning, so it cooks properly (instead of steaming).
Use a large sheet pan to give the thighs space to roast evenly without crowding.
Let the chicken rest before slicing, so the juices stay in the meat.
Line your baking sheet with foil for faster cleanup and to protect your pan.
Wait for the oven to be fully heated before adding in the chicken.