Skinless Boneless Baked Chicken Thighs

These boneless skinless chicken thighs are coated in a signature spice blend and baked until tender, then finished with a quick broil for a crisp exterior and a juicy center.

Course Main Course

Prep Time 20

Cook Time 24

Total Time 44

Servings

Calories 220kcal

Author Rebecca Taig

Ingredients

2 pounds chicken thighs, boneless and skinless
1½ tablespoons (22ml) olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1½ teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper

Instructions

Mix the Spice Blend. Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels to help the spices adhere and ensure a crisp exterior, then place them in a large bowl. In a small bowl, stir the spices together until evenly combined.
Season the Chicken. Toss the chicken with the oil until evenly coated. Pour the seasoning mix over the thighs and rub it in thoroughly—I usually wear gloves for this, but your hands work just fine. Ensure both the front and back of each thigh are well-coated for maximum flavor.
Prep for Baking. Line a large baking sheet with parchment paper, then place a wire rack on top. Arrange the chicken thighs on the rack, spacing them evenly to allow for heat circulation and a crisp finish.
Bake. Place the thighs in the preheated oven and bake for 20–22 minutes, or until the internal temperature reaches 170°F. Finish with a quick 2-minute broil to crisp the exterior. Remove from the oven and let the chicken rest for 5 minutes before serving.

Nutrition