I love discovering new recipes for chicken thighs devoid of skin or bone. I suspect you will enjoy these choices too; they’re delectable!
Each boasts its own distinct flavor that can easily hold center stage. Yet, I think what makes these chicken thigh preparations really shine is the fantastic combination of flavors they feature.
For my money, the way to really enjoy any of these recipes is to take each one on its own (perhaps with a nice sauce to accompany it). Of the recipes, my favorites remain those for chicken thighs baked in teriyaki sauce, served with a creamy garlic sauce, and spicy Korean chicken thighs.
The 17 Best skinless boneless chicken thigh recipes
1. Honey Garlic Chicken Thighs
Chicken thighs infused with a delicious sauce made from honey, soy sauce, apple cider vinegar, and minced garlic are a delightful dish. They are sautéed to perfection and are so aromatic that you—and everyone else in the house—will be drawn to the kitchen and salivating over what’s for dinner.
Ingredients
- 6 skinless boneless chicken thighs
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
1. The chicken thighs should be seasoned with salt and pepper. A bowl should contain well-combined honey, soy sauce, apple cider vinegar, and minced garlic. These ingredients comprise the marinade for the chicken thighs.
2. A large skillet is the best option for this dish. Universal in its use, the skillet is the workhorse of the stovetop. It can do everything from frying to baking, and it can hold a lot of food. You can’t brown meat if the pan is too crowded, and you can’t sear if the pan is too cool. So take your time and do the chicken in batches if necessary.
3. Over the chicken in the skillet, pour the honey garlic sauce. Reduce the heat to medium-low and let the chicken simmer in the sauce for about 15 minutes, or until cooked through, occasionally flipping the chicken to ensure even cooking.
4. The honey garlic chicken thighs can be served hot, and if desired, they can be drizzled with extra sauce from the pan.
2. Baked Teriyaki Chicken Thighs
Simple and full of flavor, Baked Teriyaki Chicken Thighs features soy sauce, honey, rice vinegar, garlic, ginger, and tender chicken thighs. A perfect addition to a meal lineup, it’s hard to beat this dish when it comes to feeding a crowd.
Ingredients
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon cornstarch
6 skinless, boneless chicken thighs
Instructions
1. Heat your oven to 425°F (220°C). In a bowl, mix together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create teriyaki sauce.
2. Position the chicken thighs in a baking dish. Pour the teriyaki sauce over the chicken, making sure it is well coated.
3. In the preheated oven, bake the chicken for 25-30 minutes. It must be done and the internal temperature must reach 165°F (74°C) to ensure it’s safe to serve.
4. If you wish, you can take the chicken out of the baking dish and move the sauce to a small saucepan. Mix a little water with the cornstarch, add it to the sauce, and heat until the sauce thickens. Drizzle the thickened sauce on top of the chicken to serve.
3. Lemon Herb Chicken Thighs
Lemon Herb Chicken Thighs features tender chicken infused with a zesty marinade of olive oil, minced garlic, lemon juice, fresh thyme, and oregano. This delightful meal combines succulent chicken with aromatic herbs for a flavor-packed dish.
Ingredients
-
1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
Instructions
1. In a bowl, mix well to create a marinade: the olive oil, garlic (minced), lemon juice, thyme, and oregano.
2. Salt and pepper the chicken thighs and add them to the marinade, making sure they are well coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you want more flavor.
3. A skillet should be preheated over medium-high heat. The marinated chicken thighs should then be added to the skillet. They should cook for 6-7 minutes on each side and be deemed “fully cooked” when an internal temperature of 165°F (75°C) is reached.
4. Take the chicken from the skillet, rest it for a few minutes, and then serve. It can be garnished with any fresh herbs you have on hand.
4. BBQ Chicken Thighs in the Oven
Baked BBQ Chicken Thighs is an easy-to-make oven dish that uses boneless, skinless chicken thighs and cooks them to a nice juicy finish with the following: olive oil, garlic powder, smoked paprika (or regular paprika, if you don’t have smoked on hand), and BBQ sauce.
Ingredients
4 boneless skinless chicken thighs
1/2 cup BBQ sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Heat the oven to 400°F (200°C) and prepare a baking sheet by lining it with aluminum foil.
2. Combine the olive oil, garlic powder, smoked paprika, salt, and black pepper in a bowl. Coat the chicken thighs with the resulting mixture.
3. Prepare a baking sheet and place the chicken thighs on the baking sheet. Bake the chicken thighs for 20 minutes.
4. Take the chicken out of the oven, slather it with BBQ sauce, and put it back in for 10-15 minutes more, or until it is absolutely done. In my experience, you’ll know when it’s done if it reaches an internal temperature of 165°F (75°C), which is the standard for safely cooked chicken.
5. Sticky Soy Chicken Thighs
Sticky Soy Chicken Thighs feature juicy chicken marinated in soy sauce, honey, garlic, ginger, and sesame oil. This dish is perfect for a savory, caramelized finish packed with enticing Asian-inspired flavors.
Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
500g skinless, boneless chicken thighs
1 tablespoon sesame oil
1 tablespoon rice vinegar
Instructions
1. In a bowl, combine the soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar. Whisk these ingredients together until the mixture is homogeneous.
2. Ensure the chicken thighs are well coated in the marinade by adding them to it. Allow the marinating process to take place for a minimum of 30 minutes; do this in the refrigerator for best results.
3. A skillet should be preheated over medium heat. Then, the marinated chicken thighs should be added and cooked for 5-7 minutes on each side. The chicken should then be checked to ensure it is thoroughly cooked and slightly caramelized on the outside.
4. Serve the sticky soy chicken thighs with a garnish of sesame seeds and—if you’re feeling fancy—some sliced green onions.
6. Spicy Korean Chicken Thighs
Spicy Korean Chicken Thighs
skinnless, boneless thighs are marinated in a punchy blend of soy sauce, gochujang, honey, sesame oil, rice vinegar, and garlic. They are then grilled to juicy perfection over direct heat.
Sliced and served with warm tortillas, this vibrant and aromatic experience can’t be missed.
Ingredients
- 6 boneless, skinless chicken thighs
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
Instructions
1. In a bowl, combine well to form the marinade: gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic. Whisk until well combined.
2. Ensure the marinade completely coats the chicken thighs. Then, cover and refrigerate for at least 30 minutes to allow the flavors to meld together properly.
3. Prepare a world on a medium-high heat. Place the chicken thighs on the world. Cover and grill for 6-7 minutes per side. The thighs are done when the internal temperature is 165°F (75°C).
4. Allow the chicken to rest for a few minutes before cutting and serving. If you like, serve it with flavored steamed rice, garnished with sesame seeds and sliced green onions.
7. Creamy Garlic Chicken Thighs
Skinless, boneless chicken thighs are seared to perfection in olive oil, then simmered in a sauce so rich, with so much bulldog garlic (my favorite kind of garlic), and so much heavy cream, chicken broth, and Parmesan cheese, and with just enough time, that it is just about mandatory for the chicken to be finished with a sauce that rich and that beautiful.
Ingredients
Skinless, boneless chicken thighs
Olive oil
Garlic cloves, minced
Heavy cream
Chicken broth
Parmesan cheese, grated
Fresh parsley, chopped
Instructions
1. Salt and pepper the chicken thighs. In a large skillet, warm the olive oil over medium-high heat. Put the chicken thighs in the skillet and cook them for 5-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
2. In the identical skillet, put in minced garlic and sauté for roughly 1 minute until it gives off a delicious smell. Stir in chicken broth and heavy cream, using a spatula to ensure and collect any and all remnants from the bottom of the pan to make our sauce cohesive and tasty.
3. Lower the heat and mix in the grated Parmesan cheese, stirring until smooth and creamy. Return the chicken thighs and let them simmer in the sauce for 5 minutes.
4. Before serving, sprinkle the chicken thighs with chopped parsley. The are best served hot.
8. Paprika Chicken Thighs
Paprika Chicken Thighs is a simple yet flavorful dish featuring boneless chicken thighs seasoned with paprika, garlic powder, and black pepper. Olive oil ensures a golden crust, and a drizzle of lemon juice adds zest.
Ingredients
8 boneless, skinless chicken thighs
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon lemon juice
Instructions
1. In a small bowl, combine the paprika, garlic powder, salt, and black pepper.
2. Coat the chicken thighs thoroughly with olive oil, and then rub the spice blend onto the chicken, ensuring an even distribution.
3. Preheat a big frying pan over medium-high heat and place the flavored chicken thighs in it. For about 6-7 minutes on each side, allow the chicken to sauté and develop a beautiful golden brown exterior that one might expect from pan-seared chicken.
4. Prior to serving, add a drizzle of fresh lemon juice to impart a bright and bold flavor.
9. Coconut Curry Chicken Thighs
Chicken thighs boneless and skinless are tender and lovely. They simmer beautifully in creamy coconut milk.
And they’re not the only ingredients in this delightful fusion dish. Curry powder, onions, and garlic make that coconut and chicken magic happen.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 can (14 oz) coconut milk
Salt and pepper to taste#
Instructions
1. In a large skillet, warm the vegetable oil over medium heat. Stir in the chopped onion and minced garlic, and cook until the onion is translucent.
2. Mix in the curry powder and cook for one additional minute until you can smell its wonderful fragrance.
3. Add the chicken thighs to the skillet, cooking until they are browned on both sides.
4. Add the coconut milk and bring to a simmer. Cover and cook for 20-25 minutes until the chicken is cooked through. Add to pot and season with salt and pepper to taste before serving.
10. One-Pan Mediterranean Chicken Thighs
One-Pan Mediterranean Chicken Thighs
Comprising juicy chicken thighs, cherry tomatoes, Kalamata olives, and feta cheese, this dish is a simple yet satisfying Mediterranean treat. It’s a one-pan meal that’s perfect for weeknights, requiring little more than a good toss of the ingredients before letting them cook in the oven.
Ingredients
skinless, boneless chicken thighs
cherry tomatoes, halved
Kalamata olives, pitted and halved
red onion, sliced
garlic cloves, minced
feta cheese, crumbled
olive oil
dried oregano
salt and pepper
Instructions
1. Set your oven to 400°F (200°C). Salt and pepper the chicken thighs. Dust the thighs with dried oregano.
2. In a big skillet that can go in the oven, heat olive oil over medium-high heat. Brown the chicken thighs in the oil until they are golden on both sides.
3. Combine the cherry tomatoes, Kalamata olives, red onion, and garlic with the chicken in the skillet. Gently toss the mixture to ensure even distribution of the vegetables and protein.
4. The preheated oven is now ready for the skillet that holds the chicken. Move the skillet to the oven and allow the chicken to bake for approximately 20-25 minutes. Once the chicken has finished baking and is cooked through, remove the skillet from the oven. Top with crumbled feta cheese. Serve and enjoy.
11. Slow Cooker Honey Mustard Chicken Thighs
Honey Mustard Chicken Thighs in the Slow Cooker could not be easier! Just put your chicken thighs in the slow cooker and pour over a simple (but delicious) sauce made from honey, Dijon and whole-grain mustards, soy sauce, olive oil, and garlic powder.
After several hours, you will have super tender, flavorful chicken that you can serve with rice, potatoes, or any number of side dishes.
Ingredients
2 pounds skinless, boneless chicken thighs
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder#
Instructions
1. Combine the honey, Dijon mustard, whole grain mustard, soy sauce, olive oil, and garlic powder in a bowl to make the sauce.
2. Put the chicken thighs in the slow cooker and pour the sauce over them. Make sure the sauce coats the chicken well.
3. Cook for 6-7 hours on low heat or for 3-4 hours on high heat. The chicken thighs should be tender and thoroughly cooked when you serve them.
12. Italian Herb Chicken Thighs
Italian Herb Chicken Thighs bring together tender chicken and a zingy lemon marinade of olive oil, chopped garlic, and Italian seasoning. This dish, sharpened with a burst of lemon and some well-placed salt and pepper, is an excellent way to serve chicken at any occasion.
Ingredients
4 boneless, skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Instructions
1. In a medium bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, pepper, and lemon juice.
2. Place the chicken thighs in the bowl and mix them well with the marinade. Allow the chicken to steep in the refrigerator for a minimum of half an hour.
3. If you have a grill or a stovetop pan made for medium heat, then you can use it to preheat for this cooking method. After your grill or pan has reached the halfway point, place your thickest chicken pieces on one side and allow them to sauté for 6-7 minutes. Then flip the chicken and let the other side sauté for 6-7 minutes, or until the chicken reads 165°F (74°C) on an instant-read thermometer.
4. Take it off the burner, allow it to sit for several moments, and present it to your guests.
13. Buffalo Chicken Thighs
Juicy, boneless, skinless Chicken Thighs filled with just the right amount of flavor. These thighs are first seasoned with salt and pepper, seared in olive oil, and then cooked in a buffalo sauce that makes you want to hurl your inner buffalo up and go take a 10-mile run or something equally gravelly (sprinting, of course, with your ululating wings).
A sauce made almost entirely of hot sauce (plus melted butter and garlic powder) has that effect on me.
Ingredients
8 boneless, skinless chicken thighs
1/2 cup hot sauce (such as Frank’s RedHot)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Set your oven to 400°F (200°C). In a small bowl, combine the hot sauce, melted butter, and garlic powder to make the buffalo sauce.
2. Season the chicken thighs with salt and pepper. In a large ovenproof skillet, heat the olive oil over medium-high heat. Place the chicken thighs into the skillet, and sear for 2-3 minutes on each side until they turn a golden-brown color.
3. Ensure that the thighs in the skillet are well coated with the buffalo sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes; the dish is done when the chicken reaches an internal temperature of 165°F (74°C).
14. Apricot Glazed Chicken Thighs
Apricot Glazed Chicken Thighs
is a delectable dish that stars skinless, boneless chicken thighs. Instead of just seasoning the chicken, this recipe has you coat it with a sauce that’s a delightful mix of apricot preserves, soy sauce, and Dijon mustard.
Garlic and olive oil round out the dish, making it a simple, yet super-flavorful one to prepare and enjoy.
Ingredients
- 1 1/2 lbs skinless, boneless chicken thighs
- 1/3 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C).
2. In a tiny bowl, beat together the apricot jam, soy sauce, Dijon mustard, minced garlic, and olive oil.
3. Salt and pepper the chicken thighs and then put them into a baking dish. Pour the apricot glaze over the chicken, attempting to get it on every piece.
4. In a preheated oven, bake for 25-30 minutes, or until the chicken has reached a safe minimum internal temperature and the glaze has caramelized. Serve it while it is hot.
15. Sheet Pan Chicken Thighs with Vegetables
Roasted mixed vegetables and skinless, boneless chicken thighs make a simple yet tasty dinner. This nutritionally balanced one-pan meal is a good source of protein and contains several vitamins and minerals.
Chicken thighs are less expensive than chicken breasts and may be less likely to dry out during cooking. We think they’re more flavorful, too.
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs
- 3 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 3 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
1. Your oven should be preheated to 425°F (220°C). A sheet pan should be lined with parchment paper.
2. In a big bowl, mix the chicken thighs and vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper until they are well coated.
3. Evenly distribute the chicken and vegetables on the sheet pan. Place lemon slices around and about the chicken.
4. Bake in the oven for 25-30 minutes, or until the chicken is done and the vegetables are tender. Serve warm.
16. Cajun Spiced Chicken Thighs
Cajun Spiced Chicken Thighs are a flavorful dish that features boneless, skinless chicken thighs seasoned with Cajun seasoning, smoked paprika, and garlic powder. These three ingredients harmonize beautifully, and they bring a delightful heat to your meal.
Ingredients
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 boneless, skinless chicken thighs
Instructions
1. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
2. Evenly rub the mixture of spices over both sides of the chicken thighs.
3. In a large skillet, set over medium-high heat, warm the olive oil. Then, add the chicken thighs and cook them for approximately 6-7 minutes on each side, or until they are cooked through and have an internal temperature of 165°F (75°C).
4. Place on a plate and allow to rest for a few minutes before serving.
17. Pineapple Soy Glazed Chicken Thighs
Chicken thighs, boneless and succulent, are marinated in a blend of the following ingredients:
– pineapple juice
– soy sauce
– brown sugar
– garlic
– ginger
Pineapple Soy Glazed Chicken Thighs highlight a deliciously harmonious sweet and savory flavor profile.
Ingredients
6 boneless, skinless chicken thighs
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger#
Instructions
1. In a medium bowl, combine the following:
1 cup pineapple juice
1 cup soy sauce
1 cup brown sugar
1 cup rice vinegar
1 cup crushed garlic
1 cup crushed gingerWhisk together until the sugar is dissolved and the mixture is well combined.
2. Put the chicken thighs in a shallow dish or a resealable plastic bag, and pour the marinade over them so that each piece is well covered. Let the chicken sit in the marinade for at least 30 minutes, or up to 4 hours, in the refrigerator.
3. Your stovetop grill pan or grill should be set to medium-high heat in preparation for this dish. Once ready, take the chicken from the marinade. When it has sufficiently drained of excess marinade, lay the thighs across the grates or pan surface. Cook for 5-7 minutes per side, or until the internal temperature reads 165°F (74°C).
4. For a few minutes before serving, allow the chicken to rest so the juices can redistribute. Your favorite sides or rice served underneath the chicken transform the glaze’s balanced sweetness and savory notes into a delicious bite.
