Easy Baked Chicken Thighs

Easy Baked Chicken Thighs

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Looking for an easy weeknight dinner? Make these easy baked chicken thighs. Serve them on tacos, sandwiches, or in a giant chicken tortilla salad.

An easy, no-fuss chicken thigh recipe

As much as I love a good seared chicken thigh, I hate the sputtering oil and the cooking-in-batches. Sometimes, it’s just what you gotta do. But when you don’t…this baked chicken thigh recipe is the way to go. It makes it as easy as anything to cook up a ton of chicken in one pass.

What you do with the chicken is up to you. Shred it for tacos or chicken sandwiches, chop it up for salads, eat it over black beans and rice, or thinly slice it for burritos or quesadillas.

How to make these easy baked chicken thighs

You don’t need many ingredients or much time to throw these together.

What you need

  • Boneless, skinless chicken thighs: You can use bone-in, skin-on chicken thighs, but you’ll need to increase the cooking time. For a lightning-fast dinner, stick with boneless, skinless chicken thighs.
  • Spices: I season them with lots of chili powder, cumin, garlic powder, paprika, onion powder, salt, and cayenne powder. I finish them with lime juice.
  • Neutral oil: Use this in the marinade, and you’ll need a touch to grease the baking sheet.

How to make it

  • Marinate the chicken: You can combine the chicken and all the spices for 30 minutes to 2 hours before starting dinner to let them marinate. For boneless, skinless thighs, I don’t recommend marinating for more than two hours as the meat can become mushy. If you don’t feel like waiting at all, cook them immediately after you season them.
  • Bake the chicken: Arrange the chicken in an even layer on a lightly greased baking sheet. Throw the chicken in the oven at 425ºF for about 30 minutes or until an instant-read thermometer reaches 165ºF.
  • Broil the chicken: Right before I remove the chicken from the oven, I like to turn on the broiler and get a little darker color around the edges of each thigh. You can skip this, but I usually broil them for 2–3 minutes after they bake.

That’s it! You can use the chicken as you like! Store leftovers in an airtight container for 3–4 days. This makes for the perfect meal prep option.

baked chicken thighs

Easy Baked Chicken Thighs

Looking for an easy weeknight dinner? Make these easy baked chicken thighs.
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Prep Time: 10 minutes
Inactive time: 30 minutes
Total Time: 40 minutes
Servings: 10 chicken thighs
Calories: 159kcal

Equipment

Ingredients

Instructions

Marinate the chicken:

  • Combine chicken thighs with all the spices, 2 tablespoons of neutral oil, and lime juice. Toss until well-coated. Marinate for 30 minutes or up to 2 hours.

Bake the chicken:

  • Preheat the oven to 425ºF.
  • Grease a baking sheet with 2 teaspoons of neutral oil. Arrange the chicken thighs in an even layer. Transfer to the preheated oven for 30 minutes.

Broil the chicken (optional):

  • If you like, broil the tops of the chicken thighs for 2–3 minutes after they reach 165ºF.

To serve:

  • Chop, thinly slice, or shred the chicken. Enjoy in tacos, salad, quesadillas, or on top of black beans and rice. Enjoy!

Nutrition

Calories: 159kcal | Carbohydrates: 3g | Protein: 20g | Fat: 7g | Sodium: 584mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 2mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


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