Chicken breast is very popular but I think chicken thighs are a good and healthy alternative to chicken breasts. Plus, dark meat has so much more flavor than white meat. The bone-in or boneless thighs can be baked, grilled, or fried. And you can make them for dinner, for lunch, or for a snack.
Why make this chicken recipe
This recipe is simple, easy, healthy, and delicious. The best part is that you can change and add any ingredient you like to please your family’s preference.And most of the ingredients are simple pantry staples and flavored with a few fresh or dried herbs.This recipe gets done in less than an hour. Serve them with roasted potatoes, side salad, rice pilaf, and crusty bread for a complete meal.Also, this recipe has some very flavorful pan juices that go well with some nice rustic bread like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.Today, I served this chicken with a side of avocado salad, and mashed potato. Both of these can be done when the chicken is baking in the oven. So, you can have a full meal in less than an hour.And leftovers will keep in the refrigerator for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these thighs for up to a month in freezer-safe bags or an airtight container. Perfect for lunch box or meal prep.
Ingredients and substitutes
Chicken – Today, I am using boneless skinless thighs because it is less messy and still stay so tender after baking. And yet, chicken legs work well too. You can also use this marinade to roast a butterflied whole chicken. Garlic – I am using garlic powder so that the fresh garlic does not burn in the oven. Having said that, you can also add a few fresh garlic cloves with the skin. They are perfect in the sauce. Mustard – I’ve used both grain and mustard paste of two varieties for flavor. However, you can use whatever you have on hand. You can also use 1 teaspoon of mustard powder.Ketchup – While you can use tomato paste, the tomato ketchup adds a nice sweet and sour flavor to the marinade. Sriracha – Feel free to omit this, but I tell you a little bit of spice in this chicken, in combination with the brown sugar and zesty lemon, adds that little extra kick. Alternatively, you can also add some hot smoked or sweet smoked paprika.
Boneless chicken thighs recipe
Oven – Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutesMarinade – Add all the marinade ingredients directly to a 9 x 13 baking dish or rimmed baking sheet and combine well. You can also make the marinade in a mixing bowl.Pro tip – This chicken has wonderful pan juices, so I prefer to bake it in a ceramic baking dish to save all those pan juices as compared to a baking pan or sheet pan.Prep Chicken – Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper.Pro tip – If the chicken has excess liquid it will stew not roast. Instead, we want it to bake with just enough juices to keep them moist.
Marinate chicken – Coat each piece of chicken with the marinade. Then, arrange the pieces in the pan so they bake evenly. Add the herbs tucking some under. Pro tip – This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.Bake the chicken for 30 to 35 minutes until the top is golden and the chicken is cooked through. The internal temperature, when measured with a meat thermometer in the thickest part, should read 165°F when done.Pro tip – Chicken is done when you cut the inside it is no longer pink and the juices will run clean.
Tips for success
Never cook chicken that’s still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature.You can use either skinless or skin-on chicken as well as boneless or bone-in chicken for this recipe. If you are not going to eat the skin, make sure to apply the marinade below the skin as well.Make sure to wipe dry the chicken to prevent it from stewing rather than baking.This marinade will work for up to 3 lbs of chicken.Bake the chicken uncovered so the top gets nice and golden.Watch the baking time closely as the boneless skinless chicken cooks quicker than bone-in or skin-on. This marinade should give the chicken a lovely color. But if you prefer you can broil for the last 5 minutes, but watch carefully so it does not dry out. This recipe makes wonderful pan juices, so I like to bake it in a bake and serve kinda dish so it goes from oven to table. I would not recommend using a cast iron skillet as the acid in the pan can react with the metal plus the pan juices might evaporate quickly. If you find the chicken is becoming dark too soon, you can tent it with foil to prevent it from drying out. If you like pasta as your choice of starch you can also toss some boiled pasta into the pan juices to serve with the chicken.
Frequently asked questions
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