Boneless Skinless Chicken Thigh Recipe
This boneless skinless chicken thigh recipe gives you a quick, healthy, and delicious dinner in under 30 minutes. Perfect for busy weeknights or lazy weekend lunches.
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 2 tablespoons extra-virgin olive oil or avocado oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 4 cloves garlic minced (substitute garlic powder)
- 1 teaspoon smoked paprika regular paprika works too
- 1 teaspoon dried oregano or Italian seasoning blend
- ½ teaspoon red pepper flakes optional, for a spicy kick
- ¾ teaspoon fine sea salt adjust to taste
- ½ teaspoon black pepper freshly ground
- fresh parsley or cilantro chopped, for garnish
Instructions
- In a medium bowl, stir together olive oil, lemon juice, garlic, paprika, oregano, red pepper flakes, salt, and pepper to create a smooth emulsion.
- Place chicken thighs in a zip-top bag or shallow dish. Pour marinade over them, toss to coat, and let rest at room temperature for at least 15 minutes or up to 8 hours.
- Heat a large nonstick or cast-iron skillet over medium-high heat.
- Remove thighs from marinade, sear in the hot skillet for 4–5 minutes on the first side until golden brown. Flip and cook another 4–5 minutes until internal temp reaches 165°F.
- Transfer cooked thighs to a plate, cover loosely with foil, and rest for 5 minutes.
- Sprinkle chopped parsley or cilantro on top. Serve hot with your favorite low carb side or a salad. Squeeze an extra lemon wedge for more zing if desired.
Notes
Pick thighs of similar size for even cooking. Pat chicken dry for better marinade adherence. Add 1 tsp Dijon mustard for extra tang.
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