Juicy Baked Boneless Skinless Chicken Thighs (400

Use an instant-read thermometer. Thighs are safe at 165°F, but often best around 170–175°F for tenderness.

Ingredients (basic rub)

1.5–2 lb boneless, skinless chicken thighs

1–2 tbsp olive oil

1–1.5 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika (smoked or regular)

Optional: 1/2 tsp cumin or Italian seasoning

Instructions

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Heat oven to 400–425°F. Line a sheet pan with foil or parchment.

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Pat thighs dry. Trim excess fat for better browning.

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Toss thighs with olive oil and seasonings.

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Arrange in a single layer on the pan, not touching.

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Bake until cooked through:

400°F: about 16-20 min

Start checking early.

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Pull when the largest piece hits ~170°F (or at least 165°F), then rest 5 minutes.

Quick marinade option (15–30 min)

Whisk together:

1/3 cup olive oil

2 tbsp soy sauce

1 tbsp Dijon mustard

1 tbsp honey

1 tbsp minced garlic

1 tsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika

Toss thighs in marinade and refrigerate while oven heats. Shake/wipe off excess marinade so the chicken roasts instead of stewing, then bake using the same temps and times.

Notes

For average supermarket thighs, 400°F for ~18 min is usually the sweet spot.

Thicker thighs take longer. Always trust temp over time.