Baked Boneless Chicken Thighs
Yield 4 servings
Print
Pin Recipe
Description
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.Kosher, Meat
Equipment
Ingredients
- 6-8 thighs, about 2lb (1 Kg) chicken thighs (boneless and skinless)
- 5 medium 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
- chili flakes/hot pepper to taste optional
- fresh herbs like rosemary and thyme. optional
Instructions
- Preheat the oven to 400°F/200°C.
Make the marinade:
- Mix the corn starch with water in a small bowl until the corn starch is fully dissolved. Next, add all the rest of the marinade ingredients and mix until combined.
- Assemble the dish:
- 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.
Tried this recipe? Tag@mamalivingabroad