Easy Baked Boneless Chicken Thighs

A blue baking dish with baked chicken thighs. A serving spoon is lifting a thigh out of the dish.

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My baked boneless chicken thighs are perfect for meal prep or quick weeknight dinners! This simple recipe is made with common pantry ingredients and requires little effort to prepare. My family loves pairing this dish with simple veggie sides or with hearty recipes like beans or macaroni salad.

Prep Time15

Cook Time33

Marinating Time12

Total Time12 48

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 430kcal

Author: Samantha Erb

Equipment

mesh sieve

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