Ultimate Boneless Skinless Chicken Thighs (Print)
Tender, juicy chicken thighs marinated in savory spices, seared golden and oven-roasted until perfectly cooked.
# Ingredient List:
→ Chicken
01 - 8 boneless skinless chicken thighs (approximately 2 pounds)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons soy sauce or tamari
04 - 1 tablespoon freshly squeezed lemon juice
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Garnish
12 - 2 tablespoons fresh parsley, finely chopped
13 - Fresh lemon wedges
# How-To Steps:
01 - Whisk together olive oil, soy sauce, lemon juice, smoked paprika, garlic powder, onion powder, oregano, cumin, black pepper, and salt in a large bowl until thoroughly combined.
02 - Add chicken thighs to the bowl, turning pieces to ensure even coating. Cover and refrigerate for minimum 30 minutes or overnight for maximum flavor penetration.
03 - Set oven to 425°F for initial high-heat roasting.
04 - Heat oven-safe skillet over medium-high heat. Remove chicken from marinade, shake off excess liquid, and sear 2-3 minutes per side until golden-brown crust forms.
05 - Transfer skillet directly to preheated oven. Roast 15-18 minutes until internal temperature reaches 165°F when measured with meat thermometer.
06 - Remove from oven and let chicken rest 5 minutes to redistribute juices. Sprinkle with fresh parsley and serve with lemon wedges.
# Expert Suggestions:
01 -
- The marinade does double duty creating incredible flavor and keeping the chicken incredibly moist
- You get that restaurant quality sear and finish in one pan without any fuss
02 -
- Pat the chicken dry before adding it to the marinade or the seasoning will slide right off
- Letting the meat rest is not optional unless you want all those juices running onto your plate instead of staying inside the chicken
03 -
- A cast iron skillet is ideal but any oven safe pan will work perfectly fine
- The internal temperature will rise a few degrees as it rests so pull it out right at 165°F