Baked Boneless, Skinless Chicken Thighs
I am a huge fan of chicken thighs, especially boneless, skinless chicken thighs because they’re inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess them up. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. Everyone who eats regularly at my house has eaten chicken thighs.
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken thighs
- Kosher salt
- Freshly ground black pepper
- Olive oil
For the sauce (optional):
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon packed brown sugar
- 1 pinch red pepper flakes
- 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. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.