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Grilled, seasoned chicken pieces are arranged on a white plate with roasted corn and lime wedges. One piece is sliced, and a fork rests beside it. The plate sits on a blue surface.
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Baked Boneless Chicken Thighs

These baked boneless chicken thighs are the juiciest, most flavour-packed chicken you'll make all week. Versatile and ready in under 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: meal prep
Cuisine: Mexican
Diet: Gluten Free
Servings: 5
Calories: 388kcal
Author: Mimi Harrison

Ingredients

  • 1 kg boneless skinless chicken thighs
  • 1 lime

Marinade

  • 2 tsp honey
  • 2 tsp Spicy Italian seasoning
  • 2 tsp smoked paprika
  • 1 tbsp hot sauce, I used Frank’s Buffalo
  • 1 tsp sea salt
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tbsp olive oil
  • ½ tsp ground black pepper

Other Cupboard Essentials

  • 1 tbsp smoked paprika

Instructions

  • Add your marinade ingredients to a large mixing bowl and whisk to combine. Place the chicken thighs into the bowl and stir with tongs to coat everything evenly.
  • If possible, leave to marinate in the fridge for 1-6 hours. If you’re in a hurry, though and have to skip the marinade time, it’ll still be really delicious!
  • Preheat your oven to 205°C/ 400°F.
  • Place the chicken thighs in a foil-lined baking tray. Pop in the oven for 15 minutes.
  • After 15 minutes, carefully pour the released juices from the tray into a small mixing bowl. Combine with 1 tbsp of smoked paprika, then brush the chicken thighs.
  • Pop back in the oven for a further 10 minutes, or until the internal temperature reaches 165°F/74 °C.
  • Top with lime zest, an extra crack of black pepper and any juices from the tray. Allow the chicken to rest for 5 minutes before digging in!

Notes

  • Don’t skip the basting step! This is the secret to the best flavour and colour with your chicken thighs. 
  • If you have time, marinate the chicken for 30 minutes to 6 hours- this isn’t essential, though as the marinade is super flavorful already. 
  • Don't crowd the baking tray - allow space in between the thighs for maximum colour. 
  • Rest for 5 minutes before serving; this will lock in the juices for the most tender chicken. 
  • If you're using fine table salt rather than sea salt, reduce the quantity slightly as fine salt is more concentrated.

Nutrition

Calories: 388kcal | Carbohydrates: 6g | Protein: 45g | Fat: 21g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Fiber: 2g