Ultimate Boneless Skinless Chicken Thighs (Printable version)
Juicy spiced chicken thighs, seared then roasted. Perfect for weeknights or entertaining guests.
# What you need:
→ Chicken
01 - 8 boneless skinless chicken thighs (approximately 2 pounds)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons soy sauce (or tamari for gluten-free)
04 - 1 tablespoon lemon juice
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges
# How to make it:
01 - Whisk together olive oil, soy sauce, lemon juice, smoked paprika, garlic powder, onion powder, oregano, cumin, black pepper, and salt in a large bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor penetration.
03 - Set oven to 425°F.
04 - Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Sear for 2-3 minutes per side until golden brown crust forms.
05 - Transfer skillet to preheated oven. Roast for 15-18 minutes until internal temperature reaches 165°F.
06 - Remove from oven and let chicken rest for 5 minutes to redistribute juices. Garnish with fresh parsley and serve with lemon wedges.
# Expert tips:
01 -
- The marinade does double duty, creating both incredible flavor and that gorgeous golden crust
- Chicken thighs stay juicy no matter what, making them practically foolproof for busy weeknights
02 -
- I once skipped the searing step to save time and the chicken came out edible but completely missed that restaurant quality crust
- Measuring your spices accurately makes a huge difference, too much cumin will completely overpower everything else
03 -
- Pat the chicken completely dry before adding it to the marinade for better adhesion
- Let your skillet get properly hot before adding the chicken, that sizzle is the sound of flavor developing