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:
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Chicken Rice Bowl Recipe
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Chicken Burrito Bowls
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Hot Honey Chicken Bowl
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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.
Would bone-in with skin on work as well? Also, would this recipe work for a crowd kept in a covered chafing dish? Contemplating this recipe for a grad party. Thank you!
No, bone-in skin-on is a lot longer!
Chelsea! Wow this is the best chicken I’ve ever made and it’s so simple but certainly doesn’t taste like it. 20/10!!!!
Ahh thank you so much!! That seriously makes my day! I’m so glad you loved it, and I love hearing it earned a 20/10!
Amazing! Followed the recipe exactly and it turned out wonderful. Thank you!
Thanks Kristen! I’m so thrilled to hear this!
These are so yummy! definitely a go to recipe!
Yay, I’m so happy to hear this! Thanks Leisa!
The best chicken by itself or as a base for a million more chicken dishes, so good.
I’m so thrilled you enjoyed this! Thanks Brittney!
This is the best chicken thigh recipe ever! I made it exactly as written, and I don’t feel the need to add anything! The chicken is moist and flavorful. It’s great to eat warm, with a veggie on the side. It’s also great to eat it cold over a green salad. I will make this again and again.
This made my day! I’m so thrilled you loved it and that it turned out moist and flavorful. And yes, it’s so good cold over a salad too! Thanks so much for taking the time to leave such a kind review!
We make this recipe once a week! My sister sent it to me. So easy and perfect for a weeknight dinner. Love that there is no marinating time and still turns out juicy and delicious. I always make a big batch because it makes great leftovers for the week. A winner!!
Ahh this makes me so happy! I love that it’s become a weekly dinner for you, and what a compliment that it’s easy enough for weeknights but still juicy and flavorful. And yes, the leftovers are the best! Thanks so much for sharing!
Try this recipe you will not be disappointed!
I look forward to trying some of your other recipes:)
Thank you so much! I’m so happy you loved it, and I hope you find lots more recipes to enjoy!
OMG! I try a lot of recipes from the internet I’m so glad I tried this last night.
These chicken thighs are phenomenal!
I’m going to try some of your other recipes everything looks absolutely delicious.
This made my day! Thank you so much for trying them and taking the time to leave such a kind comment. I’m so happy the chicken thighs were a hit, and I hope you love whatever you try next!
This was delicious! Moist and full of flavor.
Thanks Gretchen! I’m so happy this was a hit!