How to make Baked Boneless Chicken Thighs
Ingredients:
8 boneless skinless chicken thighs (1 lb of chicken)
1/4 cup of extra-virgin olive oil 60 ml
1/4 cup of low-sodium soy sauce 60 ml
1/4 cup of dijon mustard 60 g
2 tablespoons of honey 30 ml
2 tablespoons of packed brown sugar 25 g
2 cloves of garlic minced (5 g)
2 teaspoons of fresh thyme leaves 1 g
Kosher salt & ground black pepper to taste
1/4 teaspoon of crushed red pepper flakes 1 g
Instructions:
Preheat your oven to 425°F (218°C).
In a large bowl, mix together extra-virgin olive oil, low-sodium soy sauce, Dijon mustard, honey, packed brown sugar, minced garlic, fresh thyme leaves, crushed red pepper flakes, and a pinch of kosher salt and freshly ground black pepper.
Add the boneless, skinless chicken thighs to the bowl and toss them to coat them evenly with the marinade. Let the chicken marinate in the fridge for at least 30 minutes.
After the chicken has marinated, remove it from the marinade and place it on a large baking sheet lined with foil. Discard the remaining marinade.
Bake the chicken in the preheated oven until it turns golden brown and reaches an internal temperature of 165°F (74°C), which should take about 20 minutes.
Switch the oven to broil and broil the chicken for an additional 5 minutes or until the sauce on the chicken thickens slightly.
Remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy!
Nutrition Information:
YIELD: 4 SERVING SIZE: 2 chicken thighs
Amount Per Serving: CALORIES: 390 | TOTAL FAT: 22g | SATURATED FAT: 4g | TRANS FAT: 0g | CHOLESTEROL: 175mg | SODIUM: 660mg | CARBOHYDRATES: 13g | FIBER: 0.5g | SUGAR: 11g | PROTEIN: 35g
Frequently Asked Questions:
Can I use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs instead of boneless. Keep in mind that bone-in thighs may require a longer cooking time compared to boneless thighs.
Can I substitute the fresh thyme leaves with dried thyme?
Yes, you can use dried thyme instead of fresh thyme leaves. However, since dried herbs are more concentrated in flavor, you’ll need to use a smaller amount. A general guideline is to use one-third of the amount of fresh herbs when substituting with dried herbs.
Can I grill the chicken thighs instead of baking them?
Absolutely! You can grill the chicken thighs instead of baking them. Preheat the grill to medium-high heat and grill the chicken thighs for about 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C). Adjust the cooking time as needed based on the thickness of the thighs.
Can I use a different type of mustard instead of Dijon mustard?
Yes, you can use a different type of mustard based on your preference. Dijon mustard adds a tangy and slightly spicy flavor.
You can experiment with other mustard varieties such as yellow mustard, whole grain mustard, or spicy mustard to customize the taste.
Can I marinate the chicken for longer than 30 minutes?
Yes, you can marinate the chicken for a longer time if desired. Marinating the chicken for a longer period, such as a few hours or overnight, can enhance the flavor and tenderness of the meat. Just make sure to keep it refrigerated while marinating.
Can I adjust the amount of crushed red pepper flakes to make it less spicy?
Absolutely! The amount of crushed red pepper flakes can be adjusted to your personal preference. If you prefer a milder flavor, you can reduce the amount or omit it altogether.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade ahead of time and store it in an airtight container in the refrigerator.
When you’re ready to marinate the chicken, simply toss the chicken thighs in the pre-prepared marinade and let them marinate for at least 30 minutes or longer for enhanced flavor.