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Juicy oven-baked boneless chicken thighs are easily prepared and look delicious in this featured image.
Lady Maria

Juiciest Oven-Baked Boneless Chicken Thighs

Achieve unbelievably juicy and flavorful boneless chicken thighs with this easy and foolproof recipe. Choose between a zesty marinade or a savory dry rub to customize the flavor, and follow simple steps for perfect results every time. This recipe is a guaranteed winner for a quick and delicious weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2025
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 pounds boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Baking dish (9x13 inch)
  • Mixing bowls
  • measuring cups and spoons
  • Whisk or fork
  • Zip-top bag or shallow dish (for marinating)
  • paper towels
  • meat thermometer
  • Olive oil or cooking spray

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels.
  3. Choose your preferred flavor profile: Marinade or Dry Rub.
  4. **For Marinade:** In a bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper.
  5. Add the chicken thighs to the marinade and toss to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
  6. **For Dry Rub:** In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, dried oregano, salt, black pepper, and cayenne pepper (if using).
  7. Generously rub the dry rub mixture all over the chicken thighs, ensuring they are evenly coated.
  8. Lightly grease a baking dish with olive oil or cooking spray, or line with parchment paper.
  9. Arrange the chicken thighs in a single layer in the prepared baking dish, making sure they are not overcrowded.
  10. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy; insert it into the thickest part of the thigh.
  11. Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute.
  12. Serve your perfectly juicy oven-baked chicken thighs with your favorite sides, such as roasted vegetables, rice, or salad.

Notes

For extra flavor, consider marinating the chicken overnight. To prevent sticking, ensure the baking dish is well-greased. Don't overcook the chicken, as this will result in dryness. A meat thermometer is crucial for ensuring the chicken reaches a safe internal temperature of 165°F (74°C) without becoming dry. Store leftover cooked chicken thighs in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat thoroughly before serving.