These Oven Baked Boneless Skinless Chicken Thighs are incredibly delicious and made in just under 30 minutes.
Each chicken thigh is coated in super flavorful spice mixture that is made of the best spices for chicken meat.
You can choose to marinate chicken thighs until you are ready to cook it or bake it right of way.
Either way chicken thighs turn out juicy and mouthwatering. I can’t wait to hear what you think of this easy chicken thighs recipe.
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This Oven Baked Skinless Chicken Thighs Recipe is so good, here is what you will need to make it:
- boneless skinless chicken thighs
- brown sugar
- smoked paprika
- chili powder
- garlic powder
- onion powder
- dried thyme
- Kosher salt & ground black pepper
- avocado oil or butter
Scroll down to print this recipe and see how to bake chicken thighs in the oven.
How to Make Baked Chicken Thighs in the Oven:
First, whisk all of the spices in the mixing bowl.
Then, add chicken to the spice mixture.
Coat both sides of each chicken thigh.
How Long to Cook Oven Baked Chicken Thighs:
Finally, place chicken thighs on a baking sheet lined with foil paper or cast iron skillet, pour 1/4 cup avocado oil or butter over the chicken thighs & bake them at 425F for 20-30 minutes, or until chicken is cooked thru.
Serve warm with Homemade Scalloped Potatoes. Enjoy!
How to Store Cooked Chicken Thighs:
Store leftover cooked chicken thighs in the airtight container inside the refrigerator for up to 2-3 days.
Q. Do YOU like this Oven Baked Chicken Thighs Recipe?
Please let me know in the comments below I would love to hear from you!
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30-min Oven Baked Boneless Skinless Chicken Thighs
Ingredients
- 6-8 boneless skinless chicken thighs fat removed
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup avocado oil or butter
Instructions
- Preheat the oven to 425F.
- In a mixing bowl whisk all of the spices except chicken thighs and oil.
- Add chicken thighs to the bowl and coat both sides.
- Using a cast iron skillet or a baking sheet lined with foil paper, add chicken thighs and pour 1/4 cup of avocado oil or butter over the meat.
- Bake for 20-30 minutes or until chicken is cooked thru and reads 165F when using thermometer.
- Serve with Scalloped Potatoes, enjoy!
Notes
When YOU make 30-min Oven Baked Boneless Skinless Chicken Thighs Recipe PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!
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Oh my goodness. Did not have onion or garlic powder – so switched with old bay and omitted salt. This is so delicious!!! Chopped up the hot chicken and tossed in a green salad. This is my new go-to!
Made this tonight. It was absolutely delicious. It was very easy to make and I always have all these ingredients in my pantry. This will be served regularly in our home, for sure. Thank you for sharing. It is a winner recipe.
Made this tonight. It was delicious. So easy to make and all the ingredients are ones usually in the pantry. This will be a served regularly in our home, for sure. Thank you for sharing.
Delicious, tender and juicy! We all loved it! Thanks for sharing!
I had 15 pieces of thighs so I doubled the recipe and it was the just right amount. Family raved and all gave 5 stars. So easy and really tasty! Thank you, this will go into the rotation.
P.S. I used olive oil instead of avocado oil or butter. Yes my oven smoked slightly but still so yummy!
Absolutely delicious. My family loved these! A definite keeper. Thank you for sharing this recipe!
This is my second time making these yummy chicken thighs. My husband is a very finicky eater and my expectation was that he wouldn’t like this recipe and I was so surprised when he told me to put this in the “rotation.” Wow! I am so thankful.
SO good! I used chicken drumsticks instead and they turned out fantastic!! Thank you for the recipe!
Instead of using chili powder, I used a little Creole seasoning. And I substituted olive oil for avocado oil or butter. It was excellent.
I’m so impressed with this recipe! I doubled the powder so I have enough for next time – this will be on our regular rotation. My family loved it!
I made this last week and I’m about to make it again- a HUGE hit with my husband who would normally prefer red meat over chicken any day. He commented how amazing it was and even ate leftovers which is usually hit or miss for him. The consistency of spices was not gritty for us. I had to make a few minor seasoning substitutions but I highly recommend. Thank you for this recipe!