Boneless Skinless Chicken Thighs (Easy Weeknight Recipe)
Boneless skinless chicken thighs are foolproof, juicy, and packed with flavor. They’re the perfect choice for busy nights when you want something delicious and versatile—pan-seared, grilled, roasted, or even air-fried.
Equipment
- Skillet or Grill
- Tongs
Ingredients
- 2 lbs boneless skinless chicken thighs patted dry
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika or cayenne optional
- 1 tbsp lemon juice or vinegar optional
- 1 tbsp honey or maple syrup optional, for sweetness
Instructions
- Pat chicken thighs dry with paper towels. Season with salt, pepper, garlic, and optional spices or marinade.
- Heat olive oil in a large skillet over medium-high heat (or preheat grill/oven to 425°F).
- Cook chicken thighs in batches without crowding the pan, 6–7 minutes per side, until browned and cooked through (165°F internal temperature).
- Optional: add a splash of lemon juice, vinegar, or honey at the end for brightness or sweetness.
- Serve hot with your choice of sides.
Notes
Variations: swap in rosemary, thyme, soy sauce, or even diced tomatoes for new flavors. Don’t crowd the pan or thighs will steam instead of brown. Try air frying at 400°F for 18–20 minutes for an even faster method.
Serving ideas: Over rice, couscous, or salad, wrapped in pita with tzatziki, or paired with roasted potatoes.
Leftovers keep 3–4 days in the fridge in an airtight container. Reheat in a skillet with a splash of broth or water to keep moist. Great cold in wraps, quesadillas, or salads.
Nutrition
Calories: 280kcalCarbohydrates: 2gProtein: 27gFat: 18gSaturated Fat: 5gCholesterol: 130mgSodium: 600mgPotassium: 320mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1.5mg
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