This tasty baked boneless, skinless chicken thigh recipe cooks to perfection in about 30 minutes at 425 degrees and is simple to make. There’s no need to marinate the chicken before cooking. However, you’ll get the best flavor with less effort if you have time to let the chicken thighs marinate in the refrigerator for a few hours during the day. A delicious 30-minute recipe to add to your weeknight rotation.
This recipe serves the tender chicken with a ridiculously easy chicken thigh marinade made from tomato paste, Dijon mustard, and sliced shallots that caramelize into sweet caramel.
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First, let’s talk briefly about chicken thighs. You gotta love how versatile they are.
Since they are so much tastier than white chicken breast meat and can withstand a variety of sauces and spices, boneless, skinless thighs have unquestionably become a weekly staple in our home.
I believe there are countless delectable ways to prepare them. I’ve developed dozens of delectable methods for cooking chicken thighs, seasoning them with all our favorite Asian and Mediterranean tastes.
This recipe only takes a little over 35 minutes to complete. The chicken doesn’t need to be marinated before cooking, but if you have the time, you’ll get the most flavor and convenience by letting them sit for a few hours during the day or overnight.
The preparation is incredibly simple: First, get a medium baking dish that is just big enough to fit 6–8 chicken thighs in it. A 2-quart capacity dish or pan is ideal.
Your objective is to roast the chicken and shallots in the oven and create a delectable pan sauce at the same time. If your pan is too large the juices will evaporate.
I use this all-purpose lightweight metal baking pan that goes from fridge to oven to table and it cleans up beautifully!
Then, combine the marinade and add the chicken thighs to the pan. Pour over the chicken and bake right away or cover and chill for up to 24 hours beforehand.
Reheating chicken thighs
If reheating after cooling, be sure to drizzle some water on top and cover the chicken with a wet paper towel. Microwave on high for 1-2 minutes.
The same water and paper towel method (which lessens the taste of the leftover chicken) can be used when reheating from frozen. Next, microwave on defrost mode for 6-7 minutes.
This reheating period applies to 2 chicken thighs in each scenario.
How to Bake Bone-In Skin-On Chicken Thighs
Bone-in, skin-on chicken thighs pack a flavorful punch when it comes to value. Learn how to make these golden-crisp chicken thighs using this method, which we’ve adapted from our recipe for orange-roasted chicken thighs.
Pre-heat the oven to 500 degrees F. and put a rimmed baking sheet in the upper third of the oven.
Add the chicken, skin-side up, to the hot baking sheet after it has been removed from the oven. Season with salt and pepper.
About 30 minutes later, put the baking sheet back in the oven and roast the chicken until it is golden and thoroughly cooked.
How long does it take to cook boneless chicken thighs in the oven at 350?
According to the USDA recommendations, 4- to 8-ounce chicken thighs baked at 350 degrees should be cooked for approximately 40 to 50 minutes. In our basic recipe for meal preparation, boneless chicken thighs are baked for 25 to 30 minutes at 425 degrees Fahrenheit.
How long does it take to cook boneless thighs at 400?
A 400 degree Fahrenheit oven needs 30 to 35 minutes to cook boneless chicken thighs. But to make sure your boneless chicken thighs are cooked through and suitable for consumption, use a meat thermometer.
How long does it take for chicken thighs to fully cook?
Depending on size, boneless, skinless chicken thighs cook in 15 to 20 minutes. However, bone-in thighs require a little longer, between 25 and 30 minutes. Check the thighs’ internal temperature using a thermometer. They’re finished cooking when the temperature reads 165°F.
Are boneless chicken thighs better at 350 or 400?
Turn Up the Heat for the Best Thighs Whether cooking boneless, skinless chicken thighs in the oven on a sheet pan, in a skillet, or in a saucy marinade, the best temperature is between 400°F and 450°F, with 425°F being the setting we use most frequently.