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Broiled Boneless Skinless Chicken Thighs
Juicy broiled boneless skinless chicken thighs baked first, then broiled for crisp, caramelized edges. An easy one-pan weeknight dinner.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
Ingredients
Scale
8-9 boneless, skinless chicken thighs (about 2-2 1/2 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 1/2 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 very dry with paper towels. Place in a bowl and drizzle with olive oil.
- In a small bowl, combine paprika, garlic powder, oregano, chili powder, cumin, salt, and pepper. Sprinkle over the chicken and toss until evenly coated.
- Arrange the sliced onions in a single layer in a 9×13 baking dish or rimmed sheet pan. Place the seasoned chicken thighs on top in a single layer.
- Bake for 20–25 minutes, or until the thickest part reaches 165°F..
- Remove the pan from the oven. Transfer the chicken to a cutting board and roughly chop into bite-sized pieces. If the onion slices are large, chop them as well. Return everything to the pan and toss in the cooking juices.
- Move the oven rack to the top third and switch to broil. Broil for 3–4 minutes, watching closely, until the edges are lightly charred and crisp.
- Remove from oven and let rest for 5 minutes before serving.
- Serve in tacos, over mashed potatoes, in rice bowls, or tucked into warm pita.
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.