Baked Boneless Chicken Thighs

Weeknight chicken dinners can get a bad reputation for being dry and bland, but that couldn't be less true here. Here at Delish, we happen to be partial to chicken thighs: they're juicy, tender, and absolutely delicious (especially when marinated in a simple honey mustard-esque sauce). Whether you're looking for a date night star or a simple weeknight dinner, these baked boneless, skinless chicken thighs are the answer. Here's everything you need to know to make them the best they can be:

How long should chicken thighs marinate? 
The longer you let your chicken thighs marinate, the better they'll be. If you only have time for a 30-minute marinade, leave the chicken out at room temperature. If marinating for longer than an hour, go ahead and let it marinate in the fridge. You can let your chicken marinate overnight in the refrigerator if needed; any longer and your chicken might start to break down too much due to the presence of acid and sodium. 

What temperature should you bake boneless skinless chicken thighs? 
Baking the thighs at a high temp, 425°F in this case, means less time spent in the oven with even better results. I like to take my chicken out of the fridge and let it warm up a bit at room temperature while the oven preheats. Going straight from the refrigerator to the oven can cause your chicken to tighten up and get tough and will encourage more uneven cooking. Depending on their size, the thighs should take about 20 minutes, but the best way to determine doneness is with a probe thermometer. For chicken thighs, the internal temperature should reach 165°F. 

Serving ideas for chicken thighs:
Chicken is super versatile and pairs well with almost any side! Try any of our favorite easy side dishes, from garlic mashed potatoes to honey balsamic Brussels sprouts. 

 If you give this recipe a try, we want to know what you think! Drop us a comment and rating down below!

Editor's Note: The recipe was updated on November 19, 2020, after noting reader comments about baking time.