Ultimate Boneless Skinless Chicken Thighs (Printable Version)
Tender, marinated chicken thighs seared and roasted with smoked paprika, garlic, and herbs for juicy, flavorful results.
# What You'll Need:
→ Chicken
01 - 8 boneless skinless chicken thighs approximately 2 pounds
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons soy sauce
04 - 1 tablespoon fresh 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 freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Garnish
12 - 2 tablespoons fresh parsley chopped
13 - Lemon wedges for serving
# Directions:
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 thoroughly combined.
02 - Add chicken thighs to the marinade, turning pieces to coat completely. Cover bowl and refrigerate for minimum 30 minutes or up to overnight for enhanced flavor penetration.
03 - Preheat oven to 425°F.
04 - Heat large oven-safe skillet over medium-high heat. Remove chicken from marinade allowing excess to drip off, then sear 2 to 3 minutes per side until deep golden brown crust forms.
05 - Transfer skillet directly to preheated oven. Roast for 15 to 18 minutes until chicken reaches internal temperature of 165°F when tested with meat thermometer.
06 - Remove from oven and let chicken rest 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges alongside.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, infusing every bite with deep savory flavor
- Chicken thighs stay incredibly juicy while developing a gorgeous golden crust
02 -
- Dry chicken thighs thoroughly before adding them to the marinade or the oil will not penetrate properly
- Crowding the pan during searing creates steam instead of that beautiful crust we want
03 -
- Pat the chicken completely dry with paper towels before marinating for better adhesion
- Use an instant read thermometer at the thickest part to avoid overcooking