25 Easy Boneless Chicken Thigh Recipes to Try This Week (2024)

FAQs

How does Gordon Ramsay cook boneless chicken thighs? ›

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

The size can vary dramatically, so for menu planning purposes, plan about 1/2 lb of chicken per person. Depending on the size and menu, a serving would typically be one or two chicken thighs per person.

Drizzle a shot of olive oil over the chicken before warming to help keep it moist. If reheating in the microwave, cover the chicken with a wet paper towel and make sure not to overheat, as the chicken will dry out. Make sure to check out my recipes featuring chicken thighs: Roast chicken salad with low carb cloud bread.

Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 165°F.

They can be baked rolled up or unrolled depending on your preferences.

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet. Pat the chicken dry with a paper towel and use kitchen shears to trim off any excess fat.

The key is to cook them slowly.

(That discovery is what led to the supple meat in our Mahogany Chicken Thighs and Grilled Spice-Rubbed Chicken Drumsticks recipes.)

Heat the oven and season the chicken.

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper.

Is it worth buying boneless, skinless chicken thighs? ›

Boneless, Skinless Thighs

It's very versatile, and quicker-cooking than bone-in thighs. Since extra butchering was done to remove the bone, this cut is a little more expensive the bone-in thighs. This is the cut that's the easiest swap if you usually use boneless, skinless chicken breast.

It might look small, but there is often a huge amount of fat below the surface as well. After all the thighs are trimmed, do a onceover to see if you missed anything. This same method works for boneless, skinless chicken thighs too. All that fat is still on the underside and should be removed before cooking.

While all cuts of chicken are great sources of protein, some are leaner. The extra fat in the thigh, drumstick and wings can benefit some goals but hinder others. If you're trying to lose weight, then chicken breast is the best cut for you.

In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F. You'll know the chicken thighs are done when they reach an internal temperature of 165 degrees F.

So boneless, skinless thighs can be a good buy if they don't cost more than twice the price of the bone-in, skin-on kind. If boneless thighs are more than twice as expensive, consider buying bone-in thighs and removing the skin and bones yourself.