Baked Boneless Chicken Thighs
Tender and richly seasoned boneless, skinless chicken thighs, baked to perfection with a savory blend of spices and a touch of olive oil. This simple yet flavorful main dish is ready in under an hour and ideal for busy weeknights or easy meal prep.
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Servings: 6
Ingredients
- 1 teaspoon garlic granules
- 1 teaspoon powdered onion
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon cayenne powder
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika distinct from regular paprika
- 1 teaspoon coarse kosher salt use ½ teaspoon if using standard table or Morton kosher salt
- ½ teaspoon ground cumin
- 2 pounds of trimmed boneless skinless chicken thighs
Instructions
- Preheat your oven to 400°F (204°C). Place the chicken thighs in a spacious mixing bowl.
- Drizzle the olive oil over the chicken, then sprinkle in all the dry seasonings. Massage the mixture thoroughly into the meat using your hands, ensuring each piece is well coated.
- Transfer the seasoned thighs into a rimmed baking dish, such as a 9x13-inch pan, arranging them in a single, even layer. If any oil and seasoning mixture remains in the bowl, brush it over the top of the chicken pieces.
- Place the dish in the oven and bake, uncovered, for approximately 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part, and the juices run clear when pierced.
- Serve the baked chicken thighs hot from the oven.
Notes
Packaged chicken thighs vary in size, especially those sold in supermarket trays. It's perfectly fine to bake them together—just ensure the largest ones reach proper doneness. The smaller cuts will remain moist and flavorful.
Trimming excess fat is optional; much of it renders during baking, and the rest contributes to a juicy, flavorful result. It also helps prevent the meat from drying out.
Do not omit the smoked paprika—it imparts a depth of flavor that elevates the entire dish.
Leftovers can be stored in a sealed container in the refrigerator for up to 4 days. For cold dishes, shred and use them in salads. To reheat, do so gently—either in the microwave at 50% power or in a 350°F oven until just warmed through to avoid drying out.
Cooled leftovers may also be frozen for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating.