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.
Absolutely love this recipe! I make it at least once a week. Highly recommend
I’m so happy to hear this! Thanks so much Kat!
I was pleasantly surprised at how good and easy this was. I baked it on heavy duty foil and when it first came out of the oven i thought it was going to stick.. but after five minutes up tenting, it came right off the foil and was delicious. My chicken thighs were kind of small and they were done before they even got to the broiler..crispy juicy and flavorful. Had it in a sandwich on sourdough with. Bacon lettuce and tomato.
Delish! I’m so thrilled this has been a hit! Thanks so much Marcie!
My family asked for your recipe always! These chicken thighs are excellent, quick and easy to prepare! So happy I saw this as I was googling chicken thighs!
Thank you!
I’m so happy to hear this recipe has been such a hit with your family! Thanks so much for sharing Karen!
Love, love this recipe. Have made it twice so far. I like that it’s simple and tasty and I can do it in the oven quickly. Just an easy and yummy way to make a protein that I can eat on all week.
Yay! I’m so happy to hear this! Thanks so much for sharing, Erin!
Comment
I love this chicken thigh recipe. It is easy and so tasty. I have already made it 3 times in just a month and served it for guests twice. the broiling step at the end makes it seem like you grilled outside. GREAT recipe.
I’m so thrilled to hear this was a hit! Thanks Michelle!
This was truly INCREDIBLE!!!!! I originally made this to add to some soups, but after trying some, I loved it so much I just ended up eating it by itself. Seriously soooo good!! Definitely making again soon!!!
I’m so glad to hear this! I always find myself snacking on it before it ever makes it into a dish too. It’s just that good. Thanks, Shay!
My family enjoyed these! Great flavor, moist! Delicious!
I’m so thrilled to hear you and your family enjoyed this recipe! Thanks Mandie!
“WoW”……. That was insanely good Chicken, although I didn’t have Chili powder so I did substitute it with Cayenne Pepper, gave it some heat for sure but was a big hit at dinner.
Thank you…..
Yay! I’m so happy to hear you loved these baked chicken thighs! Thanks Terry!
Can the chicken be cooked in an air fryer?
Yes! Directions here: https://www.chelseasmessyapron.com/the-best-ever-chicken-fajita-bowls/