Mama Living Abroad

Baked Boneless Chicken Thighs

Breakfast Tortilla with Sunny-Side Up Eggs

This is my go-to recipe for boneless skinless chicken thighs! My kids absolutely love this amazing recipe. The sweet and salty marinade for the chicken is really simple and quick to make. For days when you don’t have your dinner planned or are short of time, recipes like these come to the rescue.

Ingredients Overview

Fresh chicken: I use boneless skinless chicken thighs in this recipe. It’s one of my favorite chicken parts because it’s easy to cook they’re very juicy and won’t dry out easily.

Potatoes: Use thin-skinned potatoes (like red or yellow) or baby potatoes because they don’t need peeling and hold their shape well.

Spices: I use quite a few of them, and I do recommend using all of them. They add such wonderful flavor! However, it is completely up to you and your taste.

@mamalivingabroad

Baked Boneless Chicken ThighsMMy kids absolutely love this amazing recipe. The sweet and salty marinade for the chicken is really simple and quick to make. For days when you don’t have your dinner planned or are short of time, recipes like these come to the rescue. #easyrecipes #easydinnerideas #bonlesschicken #cookingonabudget

♬ Summer day – TimTaj

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Breakfast Tortilla with Sunny-Side Up Eggs

Baked Boneless Chicken Thighs

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Servings: 4

Equipment

Ingredients

  • 6-8 thighs, about 2lb (1 Kg) chicken thighs (boneless and skinless)
  • 5 potatoes cut into cubes 
  • 1 white/yellow onion thinly sliced
  • 4-6 garlic cloves sliced

For the marinade:

  • 1 tablespoon cornstarch
  • 1/4 cup (60 ml) water
  • 1 tablespoon paprika
  • 2 tablespoons sugar/honey/date honey
  • 1 teaspoon cumin
  • 1/4 cup (60 ml) olive oil
  • lemon zest from one small lemon
  • salt and pepper to taste
  • *Optional* chili flakes/hot pepper to taste
  • *Optional* fresh herbs like rosemary and thyme.

Instructions

  • Preheat the oven to 400°F/200°C.
  • Mix the cornstarch with water in a small bowl until the cornstarch is fully dissolved. Next, add all the rest of the marinade ingredients and mix until combined.
  • Place the thighs, potatoes, onion, and garlic into a baking dish and mix thoroughly with the marinade, making sure that the chicken thighs are marinated well. *Optional* sprinkle with fresh herbs.
  • Cover the dish with foil and bake for 50-60 minutes.
  • Remove the foil, and turn on the broiler. Broil for 5-10 minutes, constantly watching, until lightly browned. Pull them out of the oven as soon as they reach the desired color (internal temperature 165°F/73°C).
  • Serve warm.

 

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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