Baked Boneless Chicken Thighs

5 from 18 votes

Baked boneless chicken thighs might sound simple, but this combo of pantry spices, olive oil, and balsamic vinegar gives big flavor with barely any effort.

These have a slight kick (my kids still eat them), but the spice is really mild once added to a dish or paired with a sauce.

Prep Time10

Cook Time22

Total Time32

Course: Dinner

Cuisine: American

Keyword: Baked Boneless Chicken Thighs

Servings: -6 servings

Author: Chelsea Lords

Cost: $8.80

Equipment

Large sheet pan (15x21-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)

US - Metric

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.

Video

Notes

Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 2 pounds as you can. I typically use 6 thighs. If yours are larger, the bake time may need to be slightly longer.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition