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
Chicken Burrito Bowls
Dinner
Hot Honey Chicken Bowl
Dinner
Chicken Quinoa 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.
We eat chicken thighs often- this is the BEST recipe I have tried and my family gobbled this right up! I also made the cilantro lime sauce and it really took it to the next level. This will be a go-to for dinner!
This makes me so happy to hear! I’m thrilled your family loved the chicken thighs, and adding the cilantro lime sauce is such a good call. So glad it’s going into the dinner rotation!
Delicious and easy recipe! I usually prefer chicken breasts, but these were yummy. I will definitely make them again.
Thank you so much! I’m so glad you gave them a try, especially as a chicken breast fan. So happy they won you over and that you’ll be making them again!
These chicken thighs are the bomb! I’ve made them three times in two weeks. Served twice to company and everyone raved and asked for the recipe. They are great alone and they’re also great chopped up and put into a salad. So easy peezy and delish!!
This makes me so happy to hear! Thank you so much! I love that they’ve already been company-approved, and chopping them up for a salad is such a great idea. So glad they’ve been a hit!
Absolutely loved this recipe- the seasoning had a nice small amount of heat from the chili powder for my toddler to handle it and paired great with your Greek Pasta Salad!
Thank you so much! I’m so glad it was a hit, especially with your toddler too. And pairing it with the Greek Pasta Salad sounds absolutely perfect!
Great recipe! I NEVER leave reviews, but this method of baking the chicken thighs had surprised me in a good way. Hubby devoured it within minutes, making me wish I had made more thighs! The chilli powder is the main flavour in this recipe, so I’m going to try it again tonight and add a few more adjustments to see if I can make the flavour profile even better (although it’s great as is).
Thank you so much for leaving a review! I’m thrilled the chicken thighs were such a hit, and I love that you’re making them again already. I hope your adjustments turn out delicious!
Can I make it the main meat with homemade mashed potatoes and a veggie?
Totally!
Fourth time making this thigh recipe, exactly as posted. Delicious and, as important for me, my wife requests I make it …so become an important contribution I make to our cooking rotation. Always been a grill guy but haven’t had an outdoor grill this past year so been on the lookout for something to help me transition to the oven. Will still be making this even after the grill makes its return. Really good.
This made my day, thank you so much! I’m so glad this recipe has earned a spot in your rotation, and I love that your wife requests it too. So happy it’s been a good oven-friendly option until the grill is back!
These chicken thighs are impossibly delicious and easy. I rarely eat leftover chicken (or thighs) and we are now totally hooked. In 20 minutes, we have juicy, crispy, flavorful thighs that we use for bowls, salads, pasta, and wraps and use CMA recipes for inspiration. Depending on what we are having, I add a splash of maple syrup (or SF maple syrup) and some spices based on the meal (chili/cumin for Mexican, etc). They are just as good the next day or two and makes meal prep so quick! We now have them in our meal rotation a minimum. of once a week! Our favorite version is a bowl with salad, rice, or cauliflower topped with the chicken, charred corn, whatever diced peppers and tomatoes we have on hand, beans, quick pickled red onion, and Cilantro Lime Sauce to top it off (and none of us were cilantro fans until now). I went out of town for a week and my family had them nightly and just swapped up the styles!
Wow, thank you so much! I’m so thrilled these have become such a staple for your family. I love how you’re switching up the flavors and turning them into different meals all week, and that bowl with charred corn, pickled onions, and Cilantro Lime Sauce sounds incredible! So glad they’re helping make meal prep easier too.
Can I use bone-in thighs?
Sorry not for this recipe!
My kids insisted I leave a review telling you that this chicken lives up to its label of the best chicken thighs ever. It’s the only chicken they want for burrito bowls since trying it and we’ve already had it about 4 times.
This made me smile so much! Please tell your kids thank you, that is the best review ever! I’m so thrilled it’s become a burrito bowl favorite at your house.