Okay, I stand by this: these are the BEST baked boneless chicken thighs. Just a quick seasoning blend, some oil, & the secret ingredient: balsamic vinegar (trust me, it works!).
Family Favorite
The Best Chicken Thighs Ever. Full Stop.
I’m seriously so excited to share this one because I’m convinced these are the absolute best baked boneless chicken thighs out there. The flavor is next-level and the prep could not be easier; just a few simple ingredients and you’re on your way.
I like to bake a batch at the start of the week. We’ll have them for dinner in bowls or with a sauce, then I chop up the leftovers and use them in everything. If a recipe calls for rotisserie chicken, I just use this instead. It works in wraps, salads, sandwiches, pasta, you name it.
Ingredients In Baked Boneless Chicken Thighs
| Chicken | Boneless, skinless chicken thighs (they stay juicy and flavorful in the oven). |
| Oil + Acid | Olive oil + balsamic vinegar (for richness and caramelized edges). I know it might sound a little strange, but as my 13-year-old always says: “trust the process,” haha. |
| Seasonings | Chili powder, garlic powder, cumin, paprika, salt, pepper. It might seem like a lot of salt, but we’re using fine salt here, not kosher, so the measurement is just right. |
Get Your Baked Boneless Chicken Thighs Perfect!
- Grab a pack of thighs that are all similar in size so they cook evenly.
- Pat the chicken dry before seasoning, so it cooks properly (instead of steaming).
- Use a large sheet pan to give the thighs space to roast evenly without crowding.
- Let the chicken rest before slicing, so the juices stay in the meat.
- Line your baking sheet with foil for faster cleanup and to protect your pan.
- Wait for the oven to be fully heated before adding in the chicken.
Featured Comment
“Oooommmgggeeee!! This is THE BEST chicken I have ever made!! The flavor is delicious!! This recipe will be part of my weekly menu!! Well done!!!”
– Michelle
Use This Chicken In These Recipes:
Dinner
Chicken Rice Bowl Recipe
Dinner
BBQ Chicken Pizza
Dinner
Chicken Burrito Bowls
Dinner
Hot Honey Chicken Bowl
Baked Boneless Chicken Thighs
Video
Equipment
- Large sheet pan (15×21-inch), plus foil (heavy duty if possible)
Ingredients
- 2 pounds boneless skinless chicken thighs about 6 thighs, see note 1
- 2 tablespoons plus 2 teaspoons olive oil
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper (2 tsp fine salt; 1-1/2 tsp pepper)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season to taste (I add 2 teaspoon salt & 1-1/2 teaspoon pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
- Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
- Move the oven rack to 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely).
- Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop as desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Use These Baked Boneless Chicken Thighs
- Build a grain bowl with sliced chicken, rice, roasted veggies, and your favorite sauce.
- Make tacos by adding the chicken to tortillas and your favorite toppings.
- Upgrade your pasta by tossing in chicken or adding it to creamy mac and cheese.
- Top a salad with sliced chicken, leafy greens, feta, and a punchy vinaigrette.
- Create a sandwich by layering chicken onto toasted rolls with cheese and your favorite sauce.
- Mix it into other meals like soups, stir-fries, or fried rice for a quick protein boost.
Storage
Storage and Meal Prep Tips
- Store in the fridge in an airtight container for up to 5 days.
- Freeze leftovers by chopping or shredding the chicken and storing it in a freezer-safe bag for up to 2 months.
- Reheat as needed using a skillet, microwave, or air fryer to warm and crisp.
- Eat it cold in wraps or salads if you’re packing lunch or on the go.
- Make a double batch of baked boneless chicken thighs for easy meal prep all week long!
Baked Boneless Chicken Thighs FAQs
Nope! The balsamic and oil mixture acts as a quick seasoning and gives great flavor without needing time to marinate.
Unfortunately, chicken breasts don’t work well with this method since they’re leaner and tend to dry out quickly.
Use a meat thermometer and check for an internal temperature of 165°F. This is the safest and most reliable way to avoid under or overcooking.
Nope! You’ll get a nice caramelized, blackened top without flipping. Just leave space between each piece so they roast evenly and don’t steam.
It adds flavor depth and helps the chicken caramelize under the broiler. It might sound unusual, but it works so well.
Made these tonight! They were soooooo good- the seasoning was really good
I’m so excited these were a hit! Thanks Taylor!
Made these tonight! They were soooooo good- the seasoning was really good
So now I am a home Mom chef and saw this recipe and the comments where over the top. It was okay, after 15 min’s in the oven at 425 meat was at 185, then I only boiled for 6 mins as it would of came out WAY over cooked. The salt was way too much, I questioned it at the time but always follow a recipe to the T the first time. I am so glad so many people love it just not me.
Hey Barbara. Did you use the right salt? Fine sea salt? And has your oven temperature been checked for accuracy?
Yes, I did use fine sea salt, and thank you I will check the accuracy of my oven good timing to do this before T-day
This is my very favorite way to prepare chicken thighs! Cannot recommend enough!
So thrilled to hear this! Thanks Liberty!
This recipe looks and is delicious! The chicken was juicy, flavorful, and perfectly caramelized with that balsamic glaze which such a nice touch. I loved how simple the seasoning mix was, using ingredients I already had on hand. The directions were clear and easy to follow, and the broil at the end made a big difference in texture. Definitely adding this to my regular dinner rotation! This is my go to website for any recipe!
The balsamic really is the best touch! I’m so thrilled you enjoyed it. Thanks so much for your comment, Sean!
Way to spicy!
Hi Chelsea,
Can these be cooked in an air fryer?
Thank you,
Mary
Try the directions in this recipe: https://www.chelseasmessyapron.com/the-best-ever-chicken-fajita-bowls/