Chicken has a terrible reputation for drying out in the oven, but with chicken thighs you don't need to worry. These boneless chicken thighs first get marinated in an easy honey mustard-esque sauce that makes them so juicy and flavorful. Baking the thighs at a high temp means less time spent in the oven with even better results. These thighs are great served with a big salad or some roasted potatoes.
The longer you let your chicken marinade the better they will be. If you only have time for a 30 minute marinade, leave the chicken out at room temperature. If marinating for any longer than an hour go ahead and let it marinade in the fridge. You can let your chicken marinate overnight in the refrigerator if needed. I like to take my chicken out and leave at room temperature while the oven preheats. Going straight from the refrigerator to the oven can cause your chicken to tighten up and get tough.
Looking to bake a whole chicken? We Think our Classic Roasted Chicken is pretty much perfect!
Editor's Note: The introduction to this recipe was updated on November 19, 2020 to include more information about the dish. The recipe was also updated after noticing comments about baking time.
boneless, skinless chicken thighs
extra-virgin olive oil
low-sodium soy sauce
packed brown sugar
cloves garlic, minced
fresh thyme leaves
Freshly ground black pepper
crushed red pepper flakes
- Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes.
- Remove chicken from marinade and place on a large baking sheet lined with foil. Discard leftover marinade. Bake until golden and internal temperature reaches 165°, about 20 minutes.
- Switch oven to broil and broil until sauce starts to thicken slightly, about 5 minutes.