Baked and Broiled Boneless Skinless Chicken Thighs
Upgrade basic chicken from boring to five-star with this bake + broil method that transforms nicely seasoned boneless thighs into the juiciest, crispiest weeknight chicken ever in just one pan. A quick initial bake to cook through, then blast the thighs under a fierce broiler for deeply caramelized, crisp edges no one can resist.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: dinner
Ingredients
8–9 boneless, skinless chicken thighs (about 2–2½ pounds total)
3–4 tablespoons avocado oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 ½ teaspoons black pepper, freshly ground
2 medium yellow onions, sliced into thick rounds or wedges
Instructions
- Preheat oven to 400°F.
- Pat the chicken thighs dry with paper towels. Place in a bowl and drizzle with olive oil.
- Sprinkle with the paprika, garlic powder, oregano, chili powder, salt, pepper, and cumin. Toss to coat the chicken evenly.
- Arrange the onion slices in a single layer in a baking dish.
- Place the seasoned chicken thighs on top of the onions.
- Cook chicken thighs in the oven for 25-30 minutes until the chicken and the onions are cooked through.
- Remove pan from oven. Chop the chicken and onions (if too large) into bite-sized pieces. Add back to the pan and stir.
- Broil chicken thighs for 3-4 minutes until chicken is slightly charred. Pay close attention because it can go from perfectly charred to burned in seconds.
- Serve immediately in taco form, over mashed potatoes, or in a pita with some tzatziki and fries
Notes
Although you can certainly halve the recipe, I always make this larger serving size to use leftovers for another dinner. Just reheat and serve as tacos, stirred into a creamy pasta sauce or a cheesy chicken sub.