High heat roasting is our favorite way to cook boneless, skinless chicken thighs because it’s quick, easy and virtually foolproof. For this recipe, we’ve coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.Print
Oven-Roasted Chicken Thighs
Ready in less than 30 minutes, this foolproof recipe for roasted boneless, skinless chicken thighs is easy, flavorful and can be served with just about any side dish you can think of.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Main Dishes
- 8 boneless, skinless chicken thighs (1–3/4 to 2 lbs – see notes)
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 clove garlic, very finely chopped
- Salt and freshly ground black pepper
- Preheat the oven to 425°F, line a shallow baking pan with foil and coat liberally with nonstick spray.
- Place the balsamic vinegar, honey and garlic in a shallow bowl and whisk until completely blended.
- Add the thighs, one at a time and use tongs to turn them several times until they’re nicely coated with the balsamic mixture. Transfer to the prepared baking pan.
- Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic-honey mixture over each piece.
- Roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Transfer cooked chicken to a serving platter and spoon on some of the pan juices.
Tips For Cooking With Boneless, Skinless Chicken Thighs:
- The process of removing the bone from chicken thighs often leaves them somewhat irregularly shaped. You’ll notice that grocers usually tuck the edges of the thighs under to put them back in their original shape. Try to keep the thighs in that shape when oven roasting. Not only will they make a better finished presentation, they’ll cook more evenly too.
- To prepare boneless, skinless chicken thighs for cooking you should trim off any really large pieces of fat, but if you’re planning to roast the thighs at a high temperature, don’t go crazy. The fat that remains will help to keep them moist and should render down in the oven.
- If you have some thighs that are smaller than others, be sure check them for doneness early and remove them from the oven so they don’t dry out.