Baked Boneless Chicken Thighs
Calories: 18
Adjust Servings Here: 6 servings
Description
This recipe is great because it is quick and easy and tastes great. It also uses boneless chicken thighs because they have so much flavor and are delicious. This recipe also doesn't heat up your kitchen on a summer day. I hope you try it and enjoy it.
Ingredients
- 2 lbs (1 kg) Skinless boneless chicken thighs (about 8 thighs
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 2 sprigs Fresh rosemary or 1/2 tsp dried
- 2 sprigs Fresh thyme or 1/2 tsp dried
Marinade
- 2 tbsp Olive oil
- ½ tsp Garlic powder
- 1 tsp Onion powder optional
- 1 tsp Dijon mustard paste
- 4 tbsp Tomato ketchup
- 1 tbsp Sriracha (or chili paste)
- 1 tbsp Brown sugar or honey
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ¼ tsp Black pepper
Instructions
- Oven - Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutes
- Marinade - Add all the marinade ingredients directly to a 9 x 13 baking dish or rimmed baking sheet and combine well. You can also make the marinade in a mixing bowl. Pro tip - This chicken has wonderful pan juices so I prefer to bake it in a ceramic baking dish to save all those pan juices as compared to a baking pan or sheet pan.2 tbsp Olive oil, 1/2 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Dijon mustard paste, 4 tbsp Tomato ketchup , 1 tbsp Sriracha, 1 tbsp Brown sugar, 2 tbsp Lemon juice, ½ tsp Kosher salt, ¼ tsp Black pepper
- Prep Chicken - Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper. Pro tip - If the chicken has excess liquid it will stew not roast. Instead, we want it to bake with just enough juices to keep them moist.2 lbs Skinless boneless chicken thighs, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Marinate chicken - Coat each piece of chicken with the marinade. Then, arrange the pieces in the pan so they bake evenly. Add the herbs tucking some under.Pro tip - This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.2 sprigs Fresh rosemary, 2 sprigs Fresh thyme
- Bake the chicken for 30 to 35 minutes until the top is golden and the chicken is cooked through. The internal temperature, when measured with a meat thermometer in the thickest part, should read 165°F when done. Pro tip - Chicken is done when you cut the inside it is no longer pink and the juices will run clean.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen