Boneless baked chicken thighs recipe

Chicken can sometimes have a bad reputation for drying out in the oven, but we won’t let that happen here. With chicken thighs you don’t have to worry – even if they are skinless And the boneless.

our secret? Boneless chicken thighs are first marinated in a honey mustard sauce that makes them incredibly rich and flavorful. Baking thighs at a higher temperature means less time spent in the oven with better results. These drumsticks are great served with a large salad or some roasted potatoes.

The longer you let the chicken marinate, the better. If you only have 30 minutes to marinate, leave the chicken at room temperature. If soaking for longer than an hour, go ahead and let it soak in the fridge. You can let the chicken marinate overnight in the refrigerator if necessary. Now the chicken may start to break down a lot due to the presence of acids and sodium.

If it’s refrigerated, I like to take out the chicken and let it warm up a bit at room temperature while the oven preheats. Going straight from the refrigerator to the oven can cause the chicken to tighten and become tough, and will encourage more uneven cooking. If you try this recipe, we want to know what you think! Leave us a comment and rating

Looking to bake a whole chicken? We think our classic roast chicken is pretty much perfect!

Editor’s note: The introduction to this recipe was updated on December 6, 2021 to include more information about the dish. The recipe has also been updated November 19, 2020 After noting reader comments about baking time.

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yields:

6 – 8


quotas

Preparation time:

0

hours

10

minute

total time:

1

hour

0

minute

8


Boneless, skinless chicken thighs

1/4 c.

Extra virgin olive oil

1/4 c.

Low sodium soy sauce

2 tbsp.

brown sugar envelope

2


Garlic cloves, minced

2 tsp.

fresh thyme leaves

Freshly ground black pepper

1/4 tsp.

crushed red pepper flakes

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  1. Preheat the oven to 425 degrees. In a large bowl, combine oil, soy sauce, Dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss until combined. Leave it to soak for at least 30 minutes.
  2. Remove chicken from marinade and place on a large baking tray lined with aluminum foil. Dispose of the remnants of the seasoning. Bake until golden and internal temperature reaches 165 degrees, about 20 minutes.
  3. Switch oven to grill until sauce on chicken begins to thicken slightly, about 5 minutes.

Brandon Bales

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