Description
This Boneless Skinless Chicken Thighs recipe is one of my weeknight staples because it’s fast, flavorful, and always turns out tender. The mix of brown sugar, smoked paprika, and thyme gives the chicken a sweet and savory crust that tastes like it took hours.
Ingredients
Scale
- 6–8 boneless skinless chicken thighs (fat removed)
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup avocado oil (or butter)
Instructions
- Step: Preheat the oven to 425F. In a mixing bowl whisk all of the spices except chicken thighs and oil.
- Step: Add chicken thighs to the bowl and coat both sides.
- Step: Using a cast iron skillet or a baking sheet lined with foil paper, add chicken thighs and pour 1/4 cup of avocado oil or butter over the meat.
- Step: Bake for 20-30 minutes (flipping on the other side once) or until chicken is cooked thru and reads 165F when using thermometer.
Notes
Pat the chicken dry before seasoning to help the spice mix stick. Use a cast iron skillet for better searing. Avoid overcrowding the pan to ensure chicken roasts rather than steams. Let the meat rest for a few minutes after baking to keep juices inside.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 281 kcal
- Sugar: 14 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 161 mg
Keywords: boneless skinless chicken thighs, baked chicken, oven baked chicken, quick dinner, American chicken recipe