Ultimate Boneless Skinless Chicken Thighs (Printer-Friendly)
Flavor-packed chicken thighs marinated, seared, and roasted until tender and juicy.
# What You'll Need:
→ Chicken
01 - 8 boneless skinless chicken thighs (approximately 2 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons soy sauce
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 thoroughly combined.
02 - Add chicken thighs to the marinade, turning pieces to coat completely. Cover and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor penetration.
03 - Preheat oven to 425°F.
04 - Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and sear for 2-3 minutes per side until golden brown crust forms.
05 - Transfer skillet to preheated oven. Roast for 15-18 minutes until chicken reaches internal temperature of 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 Advice:
01 -
- The marinade does double duty, infusing flavor while keeping the meat incredibly moist
- One pan handles both stovetop searing and oven roasting for minimal cleanup
02 -
- Pat the chicken dry with paper towels before adding to the marinade for better adhesion
- Do not use a nonstick skillet for the searing step or you will not get proper browning
03 -
- Use a meat thermometer to avoid overcooking
- Let the skillet get properly hot before adding the chicken