Boneless Chicken Thigh Recipe
This boneless chicken thigh recipe is quick, simple, and delivers delicious, healthy flavor in one pan.
Ingredients
- 8 boneless, skinless chicken thighs look for evenly sized pieces; pat dry for extra crispiness
- 3 tbsp unsalted butter melted (such as Kerrygold)
- 2 tbsp extra-virgin olive oil cold-pressed if possible
- 4 cloves garlic minced
- 1 medium lemon juice and zest
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- 1/2 tsp smoked paprika
- salt and freshly ground black pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment paper.
- In a medium bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, and pepper.
- Place chicken thighs in a single layer on the prepared pan. Pour half of the marinade over the top, coat both sides, and reserve the rest for basting. Bake for 20 minutes, baste with remaining marinade, then bake for an additional 5–7 minutes.
- Let the thighs rest for 5 minutes before serving. Sprinkle with chopped parsley and a squeeze of lemon if desired.
Notes
Substitutions: use ghee for a lactose-free option; avocado oil can be used instead of olive oil. Patting the chicken thighs dry is essential for a crispy crust. Letting the meat rest after cooking helps retain moisture. Using a digital instant-read thermometer ensures proper doneness.
Nutrition
Calories: 240kcalProtein: 22g
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