Oven Baked Chicken Thighs are juicy, tender and full of flavor. With a few tips and some simple ingredients, this never-dry chicken thighs with restaurant quality can be easily made at home!
These Baked Chicken Thighs are out-of-this-world delicious with the perfect balance between savory and sweet flavors. If you like our Teriyaki Chicken and Crock Pot Chicken, you will definitely love this recipe!
EASY BAKED CHICKEN THIGHS
Though I love chicken breasts and have made many recipes such as Chicken Marsala, Chicken with Potatoes & Green Beans, and Bacon Wrapped Chicken Breasts, I firmly believe that dark meat is more flavorful and moister than white meat. Chicken thighs are also easy to prepare, especially when you bake them on a sheet pan, making clean-up a breeze as well.
HOW LONG TO BAKE CHICKEN THIGHS
If you use bone-in and skin-on chicken thighs, you will need to bake them at 400°F for 35-40 minutes until internal temperature reaches 165°F. Baking them at a high temperature for a shorter time is the secret to extra tender and juicy chicken.
If you use boneless/skinless chicken thighs, bake them at the same temperate for 25 to 30 minutes.
CHICKEN THIGH MARINADE
This chicken marinade is quick and easy to make. You can use it on chicken thighs, chicken breasts, and even pork or fish! The best part? You will probably have all the ingredients at home already.
- Soy Sauce (You can use low sodium soy sauce if you’d like to reduce salt intake)
- White Vinegar (You also use cider vinegar)
Marinating your chicken thighs for 30 minutes (or up to 8 hours) will make them extra tender and juicy. Even a 15-minute marinating will make a huge difference when you are in a rush.
TIPS AND SECRETS FOR MAKING THE BEST CHICKEN THIGHS
- Bone-in and skin-on chicken thighs work best for this recipe as the bone adds more flavor and keeps the thighs tender.
- The marinating process is the secret to extra tender and juicy chicken. Don’t skip this process. Always marinate your meat in the refrigerator.
- It’s best to take your marinated chicken out of the refrigerator for 20 minutes before cooking, and let them come to room temperature.
- Use a rimmed baking sheet as the chicken will produce some juices during the baking process.
- A meat thermometer is important to make sure the internal temperature reads 165 degrees F.
- Make sure to let your chicken thighs rest for 5-10 minutes after they are baked
- You can add broccoli for the last 15 minutes if you’d like to add some vegetables for your meal
HOW TO SERVE BAKED CHICKEN THIGHS
These chicken thighs are great with potatoes, rice, pasta and vegetables. You can also use them in salad or sandwiches. If you have leftover, store them in your fridge, here are some details about how long you can store cooked chicken in the fridge.
KEY EQUIPMENT AND TOOLS
A sheet pan or roasting pan is ideal for this recipe. To test doneness, an instant meat thermometer is extremely helpful. Just insert the tip of the probe into the center of the chicken and check it reads the safe temperature of 165°F.
Oven Baked Chicken Thighs
- 6 chicken thighs
- salt and pepper to taste
- 4 cloves garlic minced
- 1 tablespoon soy sauce
- 2 tablespoons white vinegar
- 1/3 cup sugar
- 1/4 cup water
- In a large bowl, season chicken thighs with salt and pepper. Then set aside.
- In a medium bowl, mix together soy sauce, vinegar, sugar, garlic and water. Pour ¼ cup the mixture over chicken.
- (optional) Marinate chicken for 30 minutes or up to 8 hours in the refrigerator.
Preheat the oven to 400°F. Place chicken thighs on the baking sheet. Bake them at 400°F for 35-40 minutes until internal temperature reaches 165°F.
- Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!
- Garnish with finely chopped parsley if desired.
- Serve over rice, pasta, or potatoes with vegetables.
You can add broccoli for the last 15 minutes if you’d like to add some vegetables for your meal
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