Boneless, skinless chicken thighs should be in every home cook’s arsenal. Quick-cooking and full of flavor, they’re equally great on the grill or as an ingredient in a soup as they are roasted in the oven. Because they’re boneless and skinless though, these thighs don’t have as much protection from the really high heat often used for roasting.
In a way that’s ok, because the dark meat doesn’t get dry the way leaner breast meat does. But you still might want to give them a wet rub—spices mixed with a little oil, or with seasoned yogurt—before cooking to give them a little added barrier against the high and dry heat.
This recipe is for the most basic treatment of boneless skinless thighs. Serve these over a salad, or with rice and a punchy salsa on top. Or add your favorite combination of spices—a mix of turmeric and cumin kicked up with a pinch of cayenne is a good one.
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 1 to 2 tablespoons olive oil
- Heat the oven to 425°F. Bring the chicken thighs out of the fridge 20-30 minutes before cooking and toss with salt and oil (add any optional seasonings here).
- Place on a sheet pan and cook for about 25 minutes, until a meat thermometer registers 160°F. Remove from oven, rest for 5 minutes, and serve as desired.