The easiest way to make baked chicken thighs – boneless and delicious!

Although it has a bad reputation for happening, we won’t allow the chicken in this recipe dry out in the oven. Even though chicken thighs are skinless and boneless, you shouldn’t be concerned. Our trick? To make these boneless chicken thighs so unbelievably juicy and tasty, they are first marinated in a simple sauce that is similar to honey mustard. These thighs taste fantastic when accompanied by a large salad or some roasted potatoes. these baked boneless chicken thght and potatoes are really ultimate foods. Read on for some useful advice!

How long should chicken thighs marinate?

The nicer your chicken thighs will be the longer you marinade them. If you just have 30 minutes to marinate the chicken, let it sit out at room temperature. Put it in the refrigerator to marinate if you plan to leave it for more than an hour. If necessary, you can leave your chicken marinate in the refrigerator for an entire night, but much longer could cause it to start to decompose too much due to the acid and sodium in the marinade.

What degree of heat should you use to bake skinless, boneless chicken thighs? 

Less time is spent in the oven while still getting superior results when the thighs are baked at a high temperature, in this case 425°F. While the oven heats up, I like to remove my chicken from the refrigerator and let it come to room temperature. Your chicken may tighten up, get tough, and cook more unevenly if you transfer it right from the refrigerator to the oven. The cooking time for the thighs should be around 20 minutes, depending on their size, but a probe thermometer is the most accurate tool for checking their doneness. The internal temperature of chicken thighs should be 165°F.

What else can I serve with baked chicken thighs with mozzarella cheese?

Chicken is incredibly adaptable and goes great with practically any side dish! Try this with roasted brussels sprouts and cauliflower mac and mozzarella cheese if you’re keeping it low-carb.

We’d want to hear your feedback if you try this dish. Comment and rate us in the space below!


8 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. honey

2 tbsp. packed brown sugar

2 cloves garlic, minced 

2 tsp. fresh thyme leaves

Kosher salt

Freshly ground black pepper

1/4 tsp. crushed red pepper flakes


  1. Preheat the oven to 425 degrees. Oil, soy sauce, Dijon, honey, brown sugar, garlic, thyme, and red pepper flakes should all be combined in a big bowl. Add salt and pepper to taste. Toss in the chicken thighs after adding them. Wait at least 30 minutes before serving.
  2. Chicken should be taken out of the marinade and placed on a large baking sheet covered with foil. Delete any remaining marinade. Bake for about 20 minutes, or until brown and an internal temperature of 165° is reached.
  3. Change the oven setting to broil, and broil the chicken for 5 minutes, or until the sauce begins to slightly thicken.

Leave a Comment