The entire family will love this foolproof method for tender, juicy baked boneless, skinless chicken thighs! They're inexpensive, easy to prepare, super versatile, and can be enjoyed whole, chopped, or shredded in hundreds of healthy meals!
Pat the meat dry with clean paper towels. This will make it easier for the seasonings to adhere.
Combine the spice and about ½-⅔ of the oil in a small bowl and mix well.
In a large bowl or baking dish, drizzle the mixture over the chicken and use your hands to rub it into the meat (use gloves if preferred).
Cover the dish with plastic wrap (cling film) and refrigerate it to marinate. Marinate chicken thighs for 20-30 minutes minimum or leave it overnight, up to 24 hours.
When you're ready to bake the chicken, preheat the oven to 400ºF/200ºC. Brush the remaining oil over a large baking tray/dish and arrange the marinated chicken on it, with some space in between.
Transfer the tray to the oven and bake the chicken thighs for between 30-40 minutes (based on the size and thickness of the chicken thighs).To ensure the chicken is cooked properly, insert a meat thermometer into the thickest part of the chicken. The internal temperature should read 165ºF/75ºCto be safe. If you don't have a thermometer, cut into it and check the juices are running clear (not pinkish/red). Likewise, the meat shouldn't be pink at all.To avoid overcooked, dry chicken, I recommend cooking until the internal temperature reaches 160ºF/71ºC. The residual heat will bring it above 165ºF/75ºC while it rests.
Remove the chicken from the oven and let it rest for 10 minutes, loosely covered with foil. Then enjoy the oven-baked boneless skinless chicken thighs, either whole, sliced, or shredded (with two forks).
For Air Fryer Boneless Chicken Thighs
Season/marinate the chicken as written above.
Place the chicken thighs in a single layer in your air fryer basket, with some space between them. Air fry at 380ºF/195ºC for about 18-20 minutes, flipping it at 12 minutes until it reaches an internal temperature of 165ºF/75ºC.
Storage Instructions
Store: Allow the chicken to cool (for no longer than 2 hours), then transfer it to a covered dish/airtight container and store it in the refrigerator for up to 4 days.Freeze: You can freeze the thighs whole, sliced, or shredded. For full/sliced pieces, flash freeze them (not touching) on a tray, then transfer them to a freezer bag for up to 3 months. Shredded chicken can go straight into a freezer bag.Thaw it in the refrigerator overnight before enjoying it chilled or reheating it.Reheat: To avoid overcooking and drying out the meat, I recommend reheating it in a covered skillet (or in the oven in a foil-covered pan) with a splash of water or broth. The steam helps to keep it tender and juicy.Use a thermometer to check the reheated chicken reaches an internal temperature of 165ºF/75ºC.
Notes
Use even-sized pieces: If not, use a meat mallet to pound the meat into an even thickness, so they cook evenly.
Take off the chill: Remove the boneless skinless thighs from the fridge 20-25 minutes before baking to help them cook more evenly.
Pat the chicken dry: For the seasonings to adhere. It also helps make crispier edges (even with no skin!)
To avoid overcooking chicken: Take the internal temperature of the meat first after 20 minutes and every 4 minutes after as needed until it reaches 165ºF/75ºC.
Leave the chicken to rest: For 10 minutes after baking. The juices within will redistribute and settle, so you don't lose them when cutting into the meat (and end up with dry chicken).
Utilize the pan juices: Use the drippings to make a simple brown gravy or other sauces.
Use a rimmed baking sheet: To catch all the chicken juices. Line it with foil/ parchment paper for even easier cleanup.
Check the blog post for serving recommendations and answers to top FAQs!