Want the trick for baking juicy chicken thighs every time? The key is high heat!
Whether you’re baking bone-in or boneless chicken thighs – or skin-on or skinless chicken thighs – this recipe is the only one you need for juicy chicken thighs. I use this trick almost weekly!
Looking for a chicken breast trick too? Try my method for baking Juicy Chicken Breast At 425.
Ingredients
- Chicken thighs – you can use skinless or skin-on chicken thighs for this recipe. You can also use boneless or bone-in chicken thighs. I personally like boneless skinless chicken thighs. They are extra juicy and delicious!
- Salt and pepper and/or seasoning of choice – besides salt and pepper, other seasonings are optional. See my post below for seasoning ideas!
How Long to Bake Chicken Thighs
It takes 18-23 minutes at 425 degrees. See recipe card for tips and tricks, and more details!
Easy Chicken Thigh Seasonings
- Just salt and pepper – no need for anything else.
- Chili lime – great for Mexican or Southwest recipes. Use about 1 teaspoon chili powder and 1 juiced lime.
- Southwest, Mexican, BBQ or Italian herb seasoning blend – store-bought seasonings are awesome, allowing you to easily flavor your chicken for any occasion! Sprinkle seasoning right on top of chicken.
- Chinese Five Spice – for warm, delicious fall-like flavor. Sprinkle right on the chicken thighs before baking.
- Za’atar or Sumac – for fresh, lemony Mediterranean flavor. Sprinkle right on the chicken thighs before baking.
- Make your own!
Tips for Baking Juicy Chicken Thighs
- Buy chicken thighs that are similar sizes so they will be done baking at the same time!
- Let your chicken rest after cooking for 5 minutes out of the oven before serving so the chicken retains its juices.
- I don’t recommend marinating skin-on chicken thighs because the skin will get soggy.
- You can marinate skinless chicken thighs if you’d like (optional but definitely not mandatory)! Marinate them right before baking or up to 24 hours in advance.
- An easy marinade for skinless chicken thighs is ½ tablespoon balsamic vinegar, ½ tablespoon extra virgin olive oil, and salt and pepper for 1 ½ pounds skinless chicken thighs. Don’t marinate skin-on chicken thighs.
Frequently Asked Questions (FAQs)
You can use either! I personally prefer boneless skinless thighs. If you use skin on chicken thighs, you can increase the bake time by 5 minutes for extra crispy skin if preferred.
I don’t personally marinate chicken thighs, but you can marinate skinless chicken thighs if you prefer! I don’t recommend marinating skin-on chicken thighs since the extra moisture yields to soggy skin.
For marinating skinless chicken thighs, place a gallon Ziploc bag inside another gallon Ziploc bag. Add chicken to double bag along with marinade. Wash hands, seal bags, and massage chicken with marinade. You can also toss your chicken in the marinade directly on a baking sheet if you don’t have plastic bags. You can marinate chicken right before baking or up to 24 hours ahead.
If you aren’t ready to eat, keep chicken warm in the oven, in a sealed foil package, at 170 degrees for up to an hour.
Reheat chicken in a 350 degree oven, in a sealed foil package, for 10-15 minutes (or until hot)!
Store leftover chicken thighs in a covered container after chicken has cooled, for up to 4 days.
Absolutely! Freeze chicken thighs in a freezer safe bag for up to 3 months. Thaw chicken in fridge 24 hours in advance before reheating.
What to Serve With Baked Chicken Thighs
You really can’t go wrong! Chicken thighs can be served in so many ways. Try serving with my favorite side dishes like Classic Risotto, Healthy Cauliflower Mashed Potatoes, Classic Herb Roasted Root Vegetables or Sicilian Caponata.
You can also serve chicken thighs with simple sauces like Tzatziki, BBQ sauce, or hot sauce!
Looking for a chicken thigh main dish instead? Try easy Filipino Chicken Adobo or Chicken Taquitos.
More Chicken Recipes You’ll Love!
- Mediterranean Braised Chicken Thighs
- Filipino Chicken Adobo (So Easy!)
- Juicy Baked Chicken Meatballs
- Crispy Baked Chicken Taquitos
- How to Bake Juicy Chicken Breast (At 425!)
Ingredients
- Chicken thighs skinless or skin-on, boneless or bone-in
- Salt and pepper
- Seasoning of choice optional
Instructions
- Preheat oven to 425°F. Line baking sheet with foil for less cleanup.
- Place chicken thighs on the baking sheet, sprinkle with salt and pepper (and/or seasoning of choice) and bake for 18-23 minutes, depending on the size of the thighs.
- If you are baking skin-on chicken thighs and prefer crispier skin, bake them for 5 minutes longer. Use a thermometer to test chicken in the thickest part. It should register at least 165°F when cooked. It’s difficult to overcook chicken thighs, so don’t worry if the internal temp is higher than 165°F!
- Remove chicken from oven and let rest for 5 minutes before serving, slicing or shredding.
Video
Notes
- I don’t recommend marinating skin-on chicken thighs because the skin will get soggy. Dab dry your chicken skin with paper towels before baking for a crispier result.
- You can marinate skinless chicken thighs if you’d like! Marinate them right before baking or up to 24 hours in advance.
- An easy marinade for skinless chicken thighs is ½ tablespoon balsamic vinegar, ½ tablespoon extra virgin olive oil, and salt and pepper for 1 ½ pounds skinless chicken thighs. Don’t marinate skin-on chicken thighs.
- Other seasoning ideas listed in my post above!
- You can use bone-in or boneless chicken thighs for this recipe. You can use skin-on or skinless. I personally like boneless skinless chicken thighs!
- The nutrition facts listed in this recipe are for 1 ½ pounds boneless skinless chicken thighs with no marinade!
