Meal prep these juicy Oven Baked Boneless Skinless Chicken Thighs and use them in so many different meals! Serve them on salads, grain bowls, sandwiches and wraps for a boost of protein.
Make-ahead
One-pan
You’ll Learn: How to make oven-baked chicken thighs that are juicy and flavorful
Worth It: It is a healthy and easy protein option that you will want to have on repeat for your meal preps
Bonus: You can enjoy these chicken thighs in a variety of dishes throughout the week
Why You’ll Love This Recipe
- High protein entree – These chicken thighs in the oven are the perfect way to pack protein into your meal prep.
- Versatile recipe – Meal prep these chicken thighs and use them in so many different recipes throughout the week. Make a batch and then slice it down to serve on salads, wraps, or sandwiches.
- Prep ahead meal – These chicken thighs are especially delicious after a few hours marinating, so you can prep everything a few hours ahead, then just throw it in the oven when you’re ready to eat.
Serving suggestions
There are so many ways to serve your oven baked chicken thighs. I love adding them to a salad, like this lemon kale caesar, or in place of the chicken breasts in this fall harvest salad.
They would also be great with this crispy rice salad. For a pasta salad to pair it with, I love this peanut broccoli pasta salad.
Ingredients and Ingredient Substitutions
- Boneless skinless chicken thighs – I prefer chicken thighs for this recipe because they are a bit more flavorful and juicy. You can use boneless skinless chicken breasts instead.
- Lemon – you’ll use both the zest and juice to add a ton of great flavor to this recipe
- Extra virgin olive oil – I used extra virgin olive oil, but you can also opt for a neutral oil instead
- Dijon mustard – I love the flavor that the dijon brings to the marinade for these chicken thighs
- Soy sauce – Soy sauce will deepen all of the great flavors in the marinade
- Brown sugar – a touch of sweetness helps balance out the marinade. I prefer brown sugar for this recipe, but you could substitute another sweetener, such as honey
- Kosher salt and black pepper – salt and pepper are the only spices you’ll need to season these chicken thighs
How to make
Step 1: marinate Chicken thighs
In a large bowl whisk together the lemon zest, lemon juice, olive oil, dijon mustard, soy sauce, brown sugar, salt and pepper. Toss the chicken thighs in the marinade so that they are evenly coated.
Cover the bowl and place in the fridge to marinate for at least 2 hours, but no more than 6 hours.
Step 2: Bake Chicken Thighs
When you are ready to bake, Preheat oven to 400F. Place a wire rack on a sheet pan with a piece of foil under the rack. Spray the rack with cooking oil.
Place marinated chicken thighs on the wire rack and brush the extra marinade that is in the bowl over top of the chicken thighs. Place sheet pan in the oven at 400F for 22-25 mins.
Cook until the chicken reaches an internal temperature of 165F. Allow the chicken to rest for 5-10 minutes before cutting.
Storage and Reheating
Allow the oven baked boneless skinless chicken thighs to cool completely and then transfer to an airtight container.
Store in the fridge for up to 4 days. Reheat in a skillet until warmed through or slice down and serve cold.
Check out these Other delicious chicken thigh recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Oven Baked Boneless Skinless Chicken Thighs
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 lemon – zested and juiced
- ¼ cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- In a large bowl whisk together the lemon zest, lemon juice, olive oil, dijon mustard, soy sauce, brown sugar, salt and pepper. Toss the chicken thighs in the marinade so that they are evenly coated.
- Cover the bowl and place in the fridge to marinate for at least 2 hours, but no more than 6 hours.
- When you are ready to bake, Preheat oven to 400F. pPlace a wire rack on a sheet pan with a piece of foil or parchment under the rack. Spray the rack with cooking oil. If you don’t have a rack you can bake directly on parchment on the sheet pan.
- Place marinated chicken thighs on the wire rack and brush the extra marinade that is in the bowl over top of the chicken thighs. Place sheet pan in the oven at 400F for 22-25 mins.
- Cook until the chicken reaches an internal temperature of 165F.
- Allow the chicken to rest for 5-10 minutes before cutting.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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