My baked boneless chicken thighs are flavored with a sweet and savory honey-soy marinade. I bake them in the oven until tender and juicy, then broil them for the last few minutes to get a beautiful caramelized finish!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Easy Recipe for Boneless Skinless Chicken Thighs in the Oven
I created my recipe for baked boneless chicken thighs so I could marinate the chicken quickly the night or before before and then just toss the chicken into the oven when I got home for the day. It works so well for an easy weeknight dish and my son Connor is obsessed with the sweet and savory honey glaze on them.
Cooking boneless chicken thighs in the oven is one of my favorite ways to prepare chicken. The process is quick and simple, plus the meat can be marinated and baked in the same dish. And there’s no need for bottled sauces or a trip to the store because it’s so easy to whip up a flavorful marinade at home.
Looking for more chicken thigh recipes? Try my slow cooker chicken thighs, grilled chicken thighs, air fryer chicken thighs, and buffalo chicken thighs for a spicy kick.
Boneless Skinless Chicken Thighs Ingredients
- Chicken thighs – Boneless skinless chicken thighs are my favorite for baking because of how tender and juicy they turn out.
- Soy sauce – Infuses salty, umami notes into the marinade and chicken.
- Honey – Thickens the marinade into a delightful glaze and adds sweetness to balance out the other ingredients.
- Chicken broth – I use broth instead of water for extra flavor.
- Vegetable oil – Helps lock in moisture to prevent dryness and helps with browning.
- Garlic powder – Adds bold, earthy flavor. I prefer using powdered garlic because of how evenly it spreads throughout the marinade.
- Green onion – This is my favorite garnish to add on top. It adds subtle freshness to the meal while also adding color.
- Lime – I like to serve this one with lime wedges. That quick hit of acidity brightens up the whole dish!
How to Make Baked Boneless Chicken Thighs
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the soy sauce, honey, chicken broth, vegetable oil, and garlic powder in a small bowl, and mix thoroughly.
STEP TWO: Pat the chicken thighs dry with paper towels, remove any excess fat, then arrange them in a single layer in a baking dish.
STEP THREE: Pour the marinade over the chicken, then cover and refrigerate it for 3 hours, or overnight if possible.
STEP FOUR: Bake the chicken at 350 degrees F for about 25 minutes, flipping it halfway through. Once the inside of the chicken thighs has reached 160 degrees F, remove them from the oven.
STEP FIVE: Transfer the chicken to a plate, then use a fine mesh sieve to remove any clotted bits from the liquid. Return the chicken to the baking dish and pour the remaining liquid over the top.
STEP SIX: Broil the chicken for 5 to 8 minutes until browned, spooning some of the liquid over while it broils.
STEP SEVEN: Remove the baking dish once the meat has reached a safe internal temperature of 165 degrees F.
STEP EIGHT: Garnish baked boneless chicken thighs with green onions and lime wedges, then serve and enjoy!
Tips for the Best Boneless Chicken Thighs in the Oven
- Allow the chicken to sit at room temperature for 30 minutes before baking. This ensures even cooking and keeps the meat tender. It will also prevent thermal shock in the baking dish, which can cause it to crack.
- Watch the chicken carefully as it broils. Broiled meat can go from browned to burnt in a quick minute, so it’s best to stay near the oven.
- I use an instant-read thermometer to monitor the internal temperature of the chicken. It’s quick to use and removes all the guesswork!
- Let the chicken rest for 5 to 10 minutes before serving. This will allow the juices to redistribute, keeping the final result perfectly moist and juicy.
Baked Boneless Skinless Chicken Thighs Variations and Substitutions
- If boneless chicken thighs are unavailable, bone-in thighs can be used as an alternative. This cut takes a bit longer to cook, so bump up the baking time and rely on that internal temperature.
- To add some heat, include cayenne pepper, sriracha, or red pepper flakes in the marinade. My husband loves how the spice adds to the sweet and salty flavors.
- For a smokier twist, sprinkle some smoked paprika over the chicken before baking.
- When I don’t have honey on hand, I’ll swap in maple syrup or brown sugar. They add the same type of richness and sweetness, but with a slightly different flavor.
What to Serve with Boneless Skinless Chicken Thighs
These honey-soy marinated chicken thighs taste delicious with easy veggie sides like roasted baby carrots or smothered potatoes. Sometimes I’ll add a side of rice if the family is extra hungry, and it tastes even better after soaking up that extra sauce! The sweet and savory flavors also play really well with heartier sides like baked beans or my creamy macaroni salad.
Baked Boneless Chicken Thighs FAQs
How can I prevent my baked chicken thighs from drying out?
I always make sure the chicken is fully covered by the marinade as it bakes. Smaller baking dishes are especially helpful for this! Resting the meat on the counter while you preheat the oven keeps it from seizing when it hits the heat, and resting it again before serving keeps the juices from leaking out when sliced.
How should I store leftovers?
I transfer any leftover chicken and sauce to an airtight container, then store it for up to 4 days in the refrigerator. This recipe also freezes incredibly well for up to 2 months!
How do I reheat leftover boneless skinless chicken thighs?
It’s best to warm leftover chicken thighs in the oven so they heat slowly and evenly. The texture can be a bit rubbery if you use the microwave. I’ll usually pop them back in a baking dish with a little broth for moisture, then cover with foil and warm for 15-20 minutes at 350 degrees F. The foil can come off in the last few minutes for extra browning!
More Easy Chicken Recipes
- Buffalo chicken sandwich
- Baked chicken legs
- Parmesan crusted chicken
- Chicken fried chicken
- Lemon chicken
Easy Baked Boneless Chicken Thighs
Equipment
Ingredients
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/3 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 3 1/2 pounds skinless boneless chicken thighs about 8 chicken thighs, excess fat removed
- green onion sliced for garnish
- 1 lime quartered
Instructions
- Combine the soy sauce, honey, chicken broth, vegetable oil, and garlic powder in a small bowl.
- Add the chicken thighs to a medium-sized baking dish then pour the marinade over the chicken and cover with plastic wrap.
- Place the baking dish in the refrigerator and marinate for at least 3 hours, but preferably overnight. (If the chicken is not covered in the marinade, flip the thighs halfway through marinating.)
- Preheat the oven to 350 degrees F.
- Bake the chicken in the marinade for about 25 minutes, flipping the thighs halfway through. Once the chicken registers 160 degrees F with an instant-read thermometer, remove the baking dish from the oven.
- Transfer the chicken to a plate and pour the liquid through a fine mesh sieve to remove any of the clotted bits. Place the chicken back in the baking dish and pour the liquid over the chicken.
- Set the oven to broil and place the baking dish under the broiler. Broil until the tops are brown (about 5-8 minutes), spoon some of the liquid over the chicken while it broils.
- Remove chicken from the oven, sprinkle the green onions over the top, and a squeeze of lime.
Notes
- Make sure the chicken is covered in the marinade to prevent it from drying out. Using a smaller baking dish will help with this.
- Allow the chicken to sit at room temperature for 30 minutes before baking for even cooking and keeps the meat tender.
- Watch the chicken carefully as it broils. Broiled meat can go from browned to burnt in a quick minute, so it’s best to stay near the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven covered in foil at 350 degrees F for 15-20 minutes with a little broth or water for moisture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
