Killer Oven-Roasted Chicken Thighs

I had a couple of pounds of boneless, skinless chicken thighs in the fridge and I started searching for a new way to prepare them. I stumbled upon this recipe (below) and boy am I glad I did. The only change I made was adding sriracha for a little heat. will definitely be making this again and again.

Place all the ingredients in a gallon zip-top bag seal the bag well before massaging all the contents well, then marinate in the fridge anywhere from 2 hours to overnight.

To cook the chicken thighs, just pour the entire contents of the bag into a casserole dish and bake (I like to make sure the most attractive side of each thigh is facing up). So simple and so incredibly delicious.

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Items Used to Make This Recipe:

(affiliate links)

• garlic press https://amzn.to/43vU9XA

• instant read thermometer https://amzn.to/45xL1TQ

• 2-quart casserole dish (7x11 or 9x9 casserole) https://amzn.to/3MFTtIg

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Killer Oven-Roasted Chicken Thighs

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 2 1/2 tablespoons pure maple syrup

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon sriracha (optional)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced garlic (about 3 cloves)

• 1/2 tablespoon toasted sesame oil

• 1/2 tablespoon worcestershire sauce

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

3. Preheat oven to 450F and place rack in center position.

4. Prepare a 2-quart casserole dish (7x11 or 8x8) with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

5. Cook until an internal temperature of 165F is reached.

Note

• For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it carefully so it doesn’t burn.

adapted from craving tasty