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Baked Boneless Chicken Thighs

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Chicken has a terrible reputation for drying out in the oven, but we won't let that happen here. With chicken thighs, you don't need to worry—even if they're skinless and boneless. Our secret? These boneless chicken thighs first get marinated in an easy honey mustard-esque sauce that makes them so incredibly juicy and flavorful. These thighs are great served with a big salad or some roasted potatoes. Keep reading for helpful tips! 

How long should chicken thighs marinate? 

The longer you let your chicken thighs marinate, the better they will be. If you only have time for a 30-minute marinade, leave the chicken out at room temperature. If marinating for longer than an hour, go ahead and let it marinate in the fridge. You can let your chicken marinate overnight in the refrigerator if needed; any longer and your chicken might start to break down too much due to the presence of acid and sodium. 

What temperature should you bake boneless skinless chicken thighs? 

Baking the thighs at a high temp, 425°F in this case, means less time spent in the oven with even better results. I like to take my chicken out of the fridge and let it warm up a bit at room temperature while the oven preheats. Going straight from the refrigerator to the oven can cause your chicken to tighten up and get tough and will encourage more uneven cooking. Depending on their size, the thighs should take about 20 minutes, but the best way to determine doneness is with a probe thermometer. For chicken thighs, the internal temperature should reach 165°F. 

    What else can I serve with baked chicken thighs? 

    Chicken is super versatile and pairs well with almost any side! If you're keeping it low-carb, try this with roasted brussels sprouts and cauliflower mac and cheese.

    If you give this recipe a try, we want to know what you think! Drop us a comment and rating down below!

    Looking to bake a whole chicken? We think our classic roast chicken is pretty much perfect!

    Editor's Note: The recipe was updated on November 19, 2020, after noting reader comments about baking time. The introduction to this recipe was updated on August 11, 2022, to include more information about the dish.

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    Yields: 6 - 8 servings
    Prep Time: 0 hours 10 mins
    Total Time: 1 hour 0 mins

    boneless, skinless chicken thighs

    1/4 c.

    extra-virgin olive oil

    1/4 c.

    low-sodium soy sauce

    1/4 c.

    dijon mustard

    2 tbsp.


    2 tbsp.

    packed brown sugar


    cloves garlic, minced 

    2 tsp.

    fresh thyme leaves

    Kosher salt

    Freshly ground black pepper

    1/4 tsp.

    crushed red pepper flakes

    1. Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes. 
    2. Remove chicken from marinade and place on a large baking sheet lined with foil. Discard leftover marinade. Bake until golden and internal temperature reaches 165°, about 20 minutes. 
    3. Switch oven to broil and broil until sauce on chicken starts to thicken slightly, about 5 minutes. 
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    Brandon Bales
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