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Table of Contents
These roasted boneless chicken thighs are coated in a rich, garlicky balsamic-honey glaze for a delicious balance of sweet and savory flavors. Ready in just 30 minutes, this easy oven-baked recipe is ideal for a quick weeknight dinner. Juicy, flavorful, and simple to make, it’s a go-to main dish for busy nights!
Notes from the MGC Kitchen
Coated with a simple, 3-ingredient glaze, these boneless thighs have a flavor profile that works all sorts of side dishes. If you want to be in and out of the kitchen quickly, grab a container of ready-made mashed potatoes at the grocery store, add a salad or a simple green veggie like steamed broccoli or green beans, and dinner can be on the table in the half hour it takes to make the chicken. However, if you’re up for putting in a few extra minutes, try our favorite side dish and cook up a batch of pasta shells with garlic butter.
Key Ingredients and Substitutions
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- CHICKEN THIGHS: Boneless, skinless, chicken thighs are the cut of choice for this recipe, but you can use bone-in thighs as well. No matter which you choose, look for chicken thighs that appear fairly uniform in size for even cooking.
- BALSAMIC VINEGAR: The sweet-tangy flavor of balsamic vinegar, when combined with honey, turns into a light, flavorful glaze for the thighs as the chicken roasts.
- HONEY: Honey provides added sweetness and helps the balsamic glaze adhere to the chicken thighs. You could substitute brown sugar if you don’t have any honey in the house (check recipe notes for instructions).
- GARLIC: A single clove of garlic is enough to give this dish a subtle garlic flavor. We recommend using a garlic press because the texture it produces distributes more evenly through the glaze. You can substitute a small quantity of garlic powder (see recipe notes).
How to Make Roasted Boneless Chicken Thighs
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
SEASON THE CHICKEN AND PREPARE THE PAN: Season the chicken thighs on both sides with salt and pepper and let them stand for 5 minutes while you prepare the baking sheet and make the glaze. Preheat the oven to 425°F, line a baking sheet with foil, and coat it liberally with nonstick spray.
GLAZE THE CHICKEN: To make the glaze, whisk the balsamic vinegar, honey, and garlic together in a shallow bowl. Add the thighs and turn them in the glaze until thoroughly coated. Transfer the chicken thighs to the prepared baking pan, and using tongs, tuck in the sides so they resemble bone-in thighs in thickness and shape. Spoon the remaining glaze over the thighs. (Discard any leftover glaze that has come into contact with raw chicken).
ROAST THE CHICKEN AND SERVE: Roast the chicken for 15 to 20 minutes, or until it reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.
Recipe Notes
If you want to use bone-in thighs you’ll need to adjust the oven temperature and cooking time a bit. Here’s how:
- Partially roast the thighs for crispy skin: Preheat the oven to 450°F and arrange the thighs on the roasting pan skin side up. Season with salt and pepper. Roast for 10 minutes, then remove the chicken from the oven and reduce the temperature to 425°F.
- Glaze the chicken thighs: Glaze bone-in thighs following the recipe instructions for boneless thighs.
- Finish roasting: Continue roasting for another 10 to 15 minutes or until an instant-read thermometer registers 165°F in the thickest part of the thigh.
Tips for Success
Here are some pointers for making perfect roasted boneless chicken thighs:
TRIM THE EXCESS FAT: To prepare boneless, skinless chicken thighs for roasting you should trim off any really large pieces of fat, but since you’re planning to roast the thighs at a high temperature, you don’t need to go crazy. The fat that remains will help to keep them moist and will render down in the oven.
KEEP THE THIGHS IN A UNIFORM SHAPE: When shopping for boneless chicken thighs, you’ll find that grocers almost always tuck the sides of the thighs under so they resemble their original, bone-in shape. Once you trim the thighs, you’ll want to reshape them the same way. This not only makes for a nicer presentation at the table, it also helps to ensure even cooking.
IF YOU HAVE A CONVECTION OVEN: If you can turn the convection fan in your oven off, we do recommend it when roasting chicken thighs. We find that they turn out even juicier without the hot air circulation. If you can’t turn it off, consider reducing the temperature by 25°F.
KEEP AN EYE ON SMALLER PIECES: If you have some thighs that are smaller than others, be sure to check them for doneness early and remove them from the oven ahead of the larger pieces so they don’t dry out.
More Ways To Cook Chicken Thighs
Boneless chicken thighs have a rich chicken flavor and a forgiving nature that allows them to maintain their moist, tender texture, even when slightly overcooked. That’s why they’re a favorite for busy home cooks and why we feature them often in our recipes. Here are a few more for you to try.
SHEET PAN DINNER: If you like the convenience of a one-pan dinner, try our sheet-pan, bone-in chicken thighs with seasonal vegetables. It’s a well-rounded dish that’s easy to make and saves on cleanup.
INSTANT POT: Another tasty option is our recipe for Instant Pot Chicken Paprikas. It’s a quick and easy take on the Hungarian classic, with a creamy, paprika-infused sauce that envelops boneless chicken thighs and egg noodles to create the ultimate comfort food.
BRAISED ON THE STOVE: Alternatively, chicken thighs braised in red wine with mushrooms and pearl onions capture the essence of the French classic Coq au Vin in a simplified version that’s ready in under an hour.
Roasted Boneless Chicken Thighs (Balsamic-Honey Glazed)
Ingredients
- 1-1/2 lbs boneless, skinless chicken thighs, about 4 pieces (see notes on using bone-in thighs)
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey, (see notes for substitution)
- 1 clove garlic, pressed (see notes for substitution)
- Kosher salt
- Freshly ground black pepper
Instructions
- Season the chicken thighs on both sides with salt and pepper and let them stand for 5 minutes while you prepare the baking sheet and make the glaze.
- Preheat the oven to 425°F, line a baking sheet with foil, and coat it liberally with nonstick spray.
- To make the glaze, whisk the balsamic vinegar, honey, and garlic together in a shallow bowl. Add the thighs and turn them in the glaze until thoroughly coated.
- Transfer the chicken thighs to the prepared baking pan, and using tongs, tuck in the sides so they resemble bone-in thighs in thickness and shape.
- Spoon the remaining glaze over the thighs. (Important: Discard any leftover glaze that has come into contact with raw chicken).
- Roast the chicken for 15 to 20 minutes, or until it reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.
Notes
Substitutions
- Garlic: You can substitute garlic powder for fresh garlic – 1/8 teaspoon = 1 small clove.
- Honey: You can replace the honey with brown sugar, maple syrup, or agave nectar. If you use brown sugar, heat the balsamic vinegar in the microwave for 15 seconds, then add the brown sugar, and stir until dissolved.
Instructions for Using Bone-In Chicken Thighs
If you want to use bone-in thighs you’ll need to adjust the oven temperature and cooking time a bit. Here’s how:- Partially roast the thighs for crispy skin: Preheat the oven to 450°F and arrange the thighs on the roasting pan skin side up. Season with salt and pepper. Roast for 10 minutes, then remove the chicken from the oven and reduce the temperature to 425°F.
- Glaze the chicken thighs: Glaze bone-in thighs following the recipe instructions for boneless thighs.
- Finish roasting: Continue roasting for another 10 to 15 minutes or until an instant-read thermometer registers 165°F in the thickest part of the thigh.
Tips for Success
Here are some pointers for making perfect roasted boneless chicken thighs: TRIM THE EXCESS FAT: To prepare boneless, skinless chicken thighs for roasting you should trim off any really large pieces of fat, but since you’re planning to roast the thighs at a high temperature, you don’t need to go crazy. The fat that remains will help to keep them moist and will render down in the oven. KEEP THE THIGHS IN A UNIFORM SHAPE: When shopping for boneless chicken thighs, you’ll find that grocers almost always tuck the sides of the thighs under so they resemble their original, bone-in shape. Once you trim the thighs, you’ll want to reshape them the same way. This not only makes for a nicer presentation at the table, it also helps to ensure even cooking. IF YOU HAVE A CONVECTION OVEN: If you can turn the convection fan in your oven off, we do recommend it when roasting chicken thighs. We find that they turn out even juicier without the hot air circulation. If you can’t turn it off, consider reducing the temperature by 25°F. KEEP AN EYE ON SMALLER PIECES: If you have some thighs that are smaller than others, be sure to check them for doneness early and remove them from the oven ahead of the larger pieces so they don’t dry out.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so easy and good – thanks for sharing it.
Thanks Michelle! Glad to hear you enjoyed it.
Hi,
I would love to stuff these with minced beef, would that work?
I use this easy recipe when I don’t really feel like cooking. It’s fast and tastes delicious. This is one of my fall back on favorites.
Hi Claire,
This chicken recipe is an easy one and great for when you’re not in the mood to spend much time in the kitchen.
Could I sub maple syrup for the honey?
Hi Genevieve,
I think maple syrup would a great substitute. It might be a little thinner though, so I would cut the quantity of balsamic vinegar back to 2 to 2-1/2 tablespoons.
Thanks! Just made them and they are amazing!!
Glad you liked the recipe. Thanks for taking the time to let us know!
It was very good,definately a keeper.
Thanks for sharing ! Found on Pinterest & enjoyed for my dinner. Taste good & easy to prepare.
Hi Christine,
Glad you enjoyed the recipe. It’s a favorite of mine because it’s so easy and quick.
Very good and simple and fast. My husband gave it a “10”! (And he’s a hard marker) Thanks for the recipe.
Hi Jan,
Glad you enjoyed the chicken – it’s one of my favorites for a quick, easy dinner.