Boneless Skinless Chicken Thighs
This Boneless Skinless Chicken Thighs recipe is one of my weeknight staples because it’s fast, flavorful, and always turns out tender. The mix of brown sugar, smoked paprika, and thyme gives the chicken a sweet and savory crust that tastes like it took hours.
Servings: 4
Calories: 281kcal
Equipment
Ingredients
- 6-8 boneless skinless chicken thighs fat removed
- ¼ 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
- ½ teaspoon ground black pepper
- ¼ 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 ¼ cup of avocado oil or butter over the meat.
- Alternatively, bake for 20-30 minutes (flipping on the other side once) or until chicken is cooked thru and reads 165F when using thermometer. Serve with Simple Italian Salad and Mashed Potatoes.
Video
Notes
- Pat the chicken dry before seasoning. This helps the spice mix stick better and promotes even browning in the oven.
- Use a cast iron skillet if you have one. It holds heat well and gives the chicken a nice sear before baking.
- Don’t overcrowd the pan. Leave space between each thigh so they roast instead of steam.
- Flip halfway through baking. This ensures both sides cook evenly and develop a golden crust.
- Check for doneness with a thermometer. The internal temperature should reach 165°F for perfectly cooked chicken.
- Let the chicken rest for a few minutes after baking. This keeps the juices inside and makes each bite tender.
- Marinate ahead if you can. Toss the chicken in the spice mix the night before for deeper flavor.
- Try butter for extra richness. It adds a subtle caramelized flavor that pairs beautifully with the brown sugar and paprika.
- Broil briefly at the end. A quick minute or two under the broiler gives the thighs a charred, BBQ-style finish.
- Store leftovers in an airtight container. They’ll keep well for up to 4 days and are great for salads, sandwiches, or wraps.
Nutrition
Calories: 281kcal | Carbohydrates: 19g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 750mg | Potassium: 576mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1952IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 4mg