Baked Boneless Chicken Thighs (Printable Version)
# What You’ll Need:
01 -
1.5–2 lbs boneless, skinless chicken thighs (approximately 6 pieces)
02 -
Olive oil or melted butter/ghee, for coating
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1 tsp smoked paprika
08 -
½ tsp ground cumin
09 -
Optional: Cayenne pepper or chili flakes, for heat
10 -
Optional: Italian seasoning, for an herb twist
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and optionally trim excess fat to ensure better browning.
02 -
In a bowl, toss the chicken thighs with a drizzle of olive oil or melted butter. Season evenly with salt, pepper, garlic powder, onion powder, smoked paprika, cumin, and any optional spices. Use hands to coat thoroughly.
03 -
Place the seasoned chicken thighs skin-side up in a single layer on a rimmed baking sheet or baking dish. For crispier edges, use a sheet pan.
04 -
Bake the chicken uncovered in the preheated oven. For unrolled thighs, bake for 18–20 minutes. For rolled or thicker thighs, bake for 22–30 minutes. Ensure the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
05 -
Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Serve whole or sliced as desired.
# Additional Notes:
01 -
For best browning, arrange chicken on a rack set over a sheet pan.
02 -
Smoked paprika provides a deep, robust flavor that complements the dish.
03 -
Feel free to customize the seasoning blend with herbs or marinades of your choice.