Baked Boneless Chicken Thighs
Servings6
Ingredients
- 2 pounds boneless skinless chicken thighs
- Himalayan Pink Salt or Real Salt to taste
Instructions
- Preheat oven to 400°F.
- Pat chicken thighs dry; season to taste with salt of choice.
- Line a rimmed baking sheet with aluminum foil and parchment paper. Alternately, use a 9 x 13-inch baking dish.
- Arrange the seasoned thighs in a single layer on the baking sheet or dish.
- Bake for about 30 minutes, until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF.
- Serve immediately.
Notes
- If you buy them in pre-packaged trays at the supermarket, boneless skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
- Don't trim the fat. Most of it melts away during baking, and what remains is delicious. The fat also helps protect the chicken from drying out in the oven.
- Keep leftovers in the fridge, in an airtight container, for up to 3 days. To reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
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