20 Flavorful Boneless Chicken Thigh Recipes for Weeknights

Monday blues or midweek slump? No problem! Our collection of 20 Flavorful Boneless Chicken Thigh Recipes for Weeknights is here to save your dinner routine. From zesty stir-fries to creamy curries, these quick and tasty dishes promise to turn any ordinary evening into a flavorful feast. Perfect for busy home cooks, each recipe is a ticket to deliciousness without the fuss. Let’s dive in and spice up your weeknights!

Honey Garlic Soy Glazed Chicken Thighs

Nothing elevates a weeknight dinner quite like the harmonious blend of sweet and savory, and these Honey Garlic Soy Glazed Chicken Thighs are a testament to that. Nestled between the crispiness of the skin and the juiciness of the meat lies a glaze that’s both glossy and deeply flavorful, promising to turn any ordinary meal into a memorable feast.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (preferably organic, for superior flavor and texture)
• 1/4 cup pure, golden honey (for a natural sweetness that caramelizes beautifully)
• 3 tbsp low-sodium soy sauce (to balance the sweetness with a rich, umami depth)
• 4 cloves garlic, minced (freshly minced for a pungent, aromatic kick)
• 1 tbsp freshly grated ginger (for a warm, spicy note)
• 2 tbsp unsalted butter (high-quality, for a silky, rich finish)
• 1/2 tsp crushed red pepper flakes (for a subtle heat that lingers)
• 1 tbsp fresh lemon juice (bright and acidic, to cut through the richness)
• 1 tbsp chopped fresh parsley (for a pop of color and freshness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken thighs evenly.
2. In a small saucepan over medium heat, combine the honey, soy sauce, minced garlic, grated ginger, and crushed red pepper flakes. Stir continuously for 2 minutes until the mixture is well blended and slightly thickened.
3. Remove the saucepan from heat and whisk in the unsalted butter and fresh lemon juice until the butter is fully melted and the glaze is smooth.
4. Season the chicken thighs generously with salt and pepper on both sides, ensuring every piece is well coated for maximum flavor.
5. Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes.
6. Pour the prepared glaze over the chicken thighs, turning them to coat evenly. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is succulent.
8. Sprinkle the chopped fresh parsley over the chicken before serving to add a fresh, herbal note that complements the rich glaze.

Kaleidoscopic in flavor, these Honey Garlic Soy Glazed Chicken Thighs boast a sticky, caramelized exterior that gives way to tender, juicy meat beneath. Serve them atop a bed of fluffy jasmine rice or alongside roasted vegetables to soak up every last drop of the irresistible glaze.

Crispy Baked Lemon Pepper Chicken Thighs

Unveiling a dish that marries the zesty brightness of lemon with the bold warmth of pepper, these crispy baked chicken thighs are a testament to the beauty of simplicity and flavor. Perfectly golden and irresistibly crunchy, they promise to elevate your weeknight dinner into something extraordinary.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, and onion powder until well combined.
3. Place the chicken thighs on the prepared baking sheet and brush both sides generously with the lemon pepper mixture, ensuring each piece is evenly coated.
4. Arrange the chicken thighs skin-side up on the baking sheet, leaving space between each piece to allow for even cooking and crisping.
5. Bake in the preheated oven for 35-40 minutes, or until the skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
6. For an extra crispy skin, broil the chicken thighs on high for the last 2-3 minutes of cooking, watching closely to prevent burning.
7. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Juicy and tender on the inside with a crackling, flavorful crust, these lemon pepper chicken thighs are a delight. Serve them atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that sings with contrast and harmony.

Creamy Tuscan Garlic Chicken Thighs

Savory and sumptuous, this dish marries the rustic charm of Tuscan cuisine with the indulgent creaminess that modern palates adore. Perfectly seared chicken thighs are enveloped in a luxurious sauce infused with garlic, sun-dried tomatoes, and spinach, offering a symphony of flavors that dance on the tongue.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup sun-dried tomatoes, thinly sliced
• 2 cups fresh baby spinach
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy.
3. Flip the chicken thighs and cook for an additional 5 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
6. Stir in the heavy cream and sun-dried tomatoes, bringing the mixture to a gentle simmer.
7. Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Add the baby spinach and Parmesan cheese, stirring until the spinach is wilted and the cheese is melted.
9. Serve immediately, garnished with additional Parmesan if desired.

The creamy Tuscan garlic chicken thighs boast a velvety sauce that clings to each bite, with the sun-dried tomatoes adding a sweet tanginess and the spinach providing a fresh contrast. For an extra touch of elegance, serve over a bed of al dente fettuccine or alongside a crisp, buttery Chardonnay.

Spicy Korean Gochujang Chicken Thighs

Kickstarting a culinary journey that promises to tantalize your taste buds, these Spicy Korean Gochujang Chicken Thighs are a masterpiece of flavor, blending the heat of gochujang with the succulence of perfectly cooked chicken. This dish is a vibrant celebration of Korean cuisine, designed to bring a touch of elegance to your dinner table.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (preferably organic, for deeper flavor)
• 3 tbsp gochujang paste (a robust, fermented Korean chili paste)
• 2 tbsp honey (pure, for a natural sweetness)
• 1 tbsp soy sauce (rich, aged for complexity)
• 2 cloves garlic (freshly minced, for aromatic depth)
• 1 tbsp sesame oil (toasted, for a nutty finish)
• 1 tsp ginger (finely grated, for a spicy kick)
• 1 tbsp rice vinegar (crisp, to balance the heat)
• 1 tbsp sesame seeds (lightly toasted, for garnish)
• 2 green onions (thinly sliced, for a fresh contrast)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a medium bowl, whisk together the gochujang paste, honey, soy sauce, minced garlic, sesame oil, grated ginger, and rice vinegar until smooth. Tip: For a smoother sauce, strain the minced garlic through a fine mesh.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully in the oven.
4. Generously coat each chicken thigh with the gochujang mixture, making sure to get under the skin for maximum flavor.
5. Arrange the chicken thighs on a baking sheet lined with parchment paper, skin side up, and bake for 35-40 minutes. Tip: Baste the chicken halfway through with the pan juices to keep it moist.
6. Check for doneness by ensuring the internal temperature reaches 165°F (74°C) and the skin is caramelized and slightly charred at the edges.
7. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm without steaming the skin.
8. Sprinkle with toasted sesame seeds and sliced green onions before serving.

Marvel at the dish’s glossy, sticky exterior giving way to tender, juicy meat beneath, a perfect harmony of sweet, spicy, and umami flavors. Serve atop a bed of steamed jasmine rice or with a side of crisp, pickled vegetables for a meal that’s as visually stunning as it is delicious.

Garlic Butter Herb Roasted Chicken Thighs

Yearning for a dish that marries simplicity with sophistication? These Garlic Butter Herb Roasted Chicken Thighs are a testament to the magic of combining a few quality ingredients with the right technique, resulting in a meal that’s both comforting and elegantly flavorful.

Ingredients

• 6 bone-in, skin-on chicken thighs, patted dry
• 3 tablespoons unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon rich extra virgin olive oil
• 1/2 cup dry white wine (optional, for deglazing)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
3. Gently loosen the skin of each chicken thigh and spread a portion of the garlic butter herb mixture underneath, then rub the remaining mixture over the skin for maximum flavor.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove the skillet from the oven and transfer the chicken to a plate. Pour the white wine into the skillet to deglaze, scraping up any browned bits for a flavorful pan sauce.
7. Serve the chicken thighs drizzled with the pan sauce, ensuring each bite is infused with the rich, aromatic flavors.

Succulent and fragrant, these chicken thighs boast a crispy skin that gives way to tender, juicy meat beneath. The garlic butter herb mixture not only seasons the meat but also creates a luscious sauce that pairs beautifully with roasted vegetables or a simple arugula salad for a complete meal.

Teriyaki Pineapple Grilled Chicken Thighs

Captivating the essence of summer, this dish marries the smoky allure of grilled chicken with the sweet, tangy embrace of teriyaki-glazed pineapple, creating a symphony of flavors that dance on the palate.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 1 cup teriyaki sauce, preferably a rich, thick variety
• 1 fresh pineapple, cored and sliced into 1/2-inch rings
• 2 tbsp honey, for a glossy, sweet finish
• 1 tbsp sesame oil, toasted for depth
• 2 cloves garlic, minced for a pungent kick
• 1 tsp ginger, freshly grated for zesty warmth
• 1/4 tsp red pepper flakes, for a subtle heat
• 1 tbsp vegetable oil, for greasing the grill

Instructions

1. In a medium bowl, whisk together teriyaki sauce, honey, sesame oil, garlic, ginger, and red pepper flakes to create the marinade.
2. Reserve 1/4 cup of the marinade for basting later. Add chicken thighs to the remaining marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F) and lightly oil the grates with vegetable oil to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Grill for 5-6 minutes per side, or until internal temperature reaches 165°F.
5. During the last 2 minutes of grilling, brush chicken with reserved marinade and add pineapple rings to the grill. Grill pineapple for 1-2 minutes per side until caramelized.
6. Serve chicken thighs topped with grilled pineapple rings. Drizzle with any remaining reserved marinade for extra flavor.

Offering a perfect balance of juicy tenderness and charred edges, the chicken thighs are elevated by the caramelized pineapple, making each bite a delightful contrast of sweet and savory. Consider serving over a bed of fluffy jasmine rice to soak up the delectable teriyaki glaze.

One-Pan Mediterranean Chicken Thighs with Olives

Amidst the hustle of daily life, this One-Pan Mediterranean Chicken Thighs with Olives offers a serene escape to the sun-drenched coasts of the Mediterranean, blending simplicity with sophistication in every bite.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs, patted dry for perfect browning
• 2 tbsp rich extra virgin olive oil
• 1 cup pitted Kalamata olives, their briny depth enhancing the dish
• 3 garlic cloves, thinly sliced for a subtle, aromatic punch
• 1 tsp finely ground black pepper, adding a gentle heat
• 1 tsp sea salt, to elevate the natural flavors
• 1 tbsp fresh lemon juice, for a bright, citrusy finish
• 1 tsp dried oregano, its earthy notes grounding the dish

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking throughout.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crispy, about 5 minutes, resisting the urge to move them for that perfect sear.
4. Flip the chicken thighs and add the garlic, olives, and oregano around them, stirring gently to infuse the oil with flavor without burning the garlic.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Drizzle with lemon juice right before serving to add a fresh, zesty layer to the dish.

Masterfully balancing textures and flavors, this dish presents crispy-skinned chicken thighs atop a bed of savory olives and garlic, all brought together with a hint of citrus. Serve it alongside a crisp, green salad or over a mound of fluffy couscous to soak up the delectable juices.

Smoky Paprika and Lime Chicken Thighs

Captivating the senses with its bold flavors and aromatic allure, this dish marries the warmth of smoky paprika with the zesty brightness of lime, creating a symphony of taste that’s both sophisticated and deeply satisfying. Perfect for a weeknight dinner that feels anything but ordinary, it promises to transport your palate to a realm of culinary delight.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp smoked paprika
• 1 tbsp freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely chopped fresh cilantro
• 1 lime, thinly sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, whisk together the smoked paprika, lime juice, minced garlic, sea salt, and black pepper to create a vibrant marinade.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully in the oven.
4. Rub the marinade evenly over the chicken thighs, making sure to get under the skin for maximum flavor penetration.
5. Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down.
6. Sear the chicken for 5-7 minutes until the skin is golden and crispy, then flip and sear the other side for an additional 3 minutes.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
9. Garnish with freshly chopped cilantro and lime slices before serving.

Bursting with juicy tenderness and a crispy, flavorful skin, these chicken thighs are a testament to the magic of simple ingredients transformed through careful cooking. Serve them atop a bed of creamy polenta or alongside a crisp, refreshing salad to complete the meal.

Coconut Curry Braised Chicken Thighs

This summer, transform your weeknight dinner routine with a dish that marries the comforting warmth of curry with the tropical sweetness of coconut. Coconut Curry Braised Chicken Thighs offer a perfect balance of flavors, promising a meal that’s both nourishing and indulgent.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs, patted dry
• 2 tbsp fragrant coconut oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp vibrant curry powder
• 1 can (13.5 oz) creamy coconut milk
• 1 cup rich chicken stock
• 1 tbsp tangy fish sauce
• 1 tbsp sweet honey
• 1 cup fresh cilantro leaves, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 325°F to ensure a gentle, even braise.
2. In a large, oven-safe skillet, heat the coconut oil over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes. Sprinkle the curry powder over the vegetables, stirring constantly to toast the spices for 1 minute.
4. Pour in the coconut milk and chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the fish sauce and honey, then return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and braise uncovered for 45 minutes, or until the chicken is tender and the sauce has slightly thickened.
6. Remove from the oven and let rest for 5 minutes. Garnish with cilantro and serve with lime wedges on the side for a bright finish.

Rich in flavor and fork-tender, the chicken thighs are enveloped in a velvety sauce that’s a harmonious blend of spicy, sweet, and tangy notes. Serve over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the aromatic curry.

Balsamic Glazed Stuffed Chicken Thighs

Brimming with sophistication and flavor, these Balsamic Glazed Stuffed Chicken Thighs are a testament to the art of home cooking, offering a perfect balance of savory and sweet with every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 1/2 cup aged balsamic vinegar, rich and syrupy
• 2 tbsp honey, golden and aromatic
• 1/4 cup crumbled goat cheese, creamy and tangy
• 1/4 cup chopped sun-dried tomatoes, intensely flavorful
• 2 cloves garlic, minced to a fine paste
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp extra virgin olive oil, fruity and robust
• 1/2 tsp sea salt, coarse and mineral-rich
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small saucepan, combine the balsamic vinegar and honey. Simmer over medium heat for 5 minutes, stirring occasionally, until the mixture reduces by half and becomes glossy. Tip: Keep an eye on the glaze to prevent burning.
3. Meanwhile, in a bowl, mix the goat cheese, sun-dried tomatoes, garlic, and rosemary until well combined. This will be your stuffing.
4. Carefully lift the skin of each chicken thigh and stuff the cheese mixture underneath, dividing it evenly. Tip: Use a spoon to help spread the stuffing evenly.
5. Season the outside of the thighs with sea salt and black pepper.
6. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Tip: Do not move the thighs while searing to achieve a perfect crust.
7. Flip the thighs, brush the tops with half of the balsamic glaze, and transfer the skillet to the oven.
8. Bake for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
9. Remove from the oven and brush with the remaining glaze.

Zesty and succulent, these chicken thighs boast a crispy skin enveloping a moist, flavorful interior. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings with autumnal warmth.

Jerk-Spiced Grilled Chicken Thighs with Mango Salsa

Kickstarting a culinary journey that marries the fiery warmth of Caribbean spices with the sweet, tropical allure of mango, this dish promises an unforgettable flavor symphony. Perfectly grilled chicken thighs, imbued with bold jerk seasoning, are elegantly paired with a vibrant mango salsa, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (preferably organic, for deeper flavor)
• 2 tbsp jerk seasoning (homemade or store-bought, for that authentic Caribbean kick)
• 1 tbsp rich extra virgin olive oil (to coat the chicken, ensuring a crispy skin)
• 2 ripe mangoes (diced into 1/2-inch pieces, for a juicy, sweet contrast)
• 1/2 red onion (finely diced, adding a sharp, crisp texture)
• 1 jalapeño (seeded and minced, for a subtle heat)
• 1/4 cup fresh cilantro (chopped, lending a bright, herbal note)
• 2 tbsp fresh lime juice (to brighten the salsa with its zesty tang)
• 1 tsp finely ground sea salt (to enhance all the flavors)

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F), ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, coat the chicken thighs evenly with olive oil, then rub the jerk seasoning all over, including under the skin for maximum flavor penetration.
3. Place the chicken thighs skin-side down on the grill. Grill for 6-7 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F, using a meat thermometer for accuracy.
4. While the chicken grills, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, and sea salt in a medium bowl. Gently toss to mix, being careful not to crush the mango pieces.
5. Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes to allow the juices to redistribute.
6. Serve the grilled chicken thighs topped with the fresh mango salsa, ensuring each bite is a harmonious blend of spicy, sweet, and tangy flavors.

Presenting a masterpiece of textures and tastes, the succulent jerk-spiced chicken offers a smoky depth, beautifully contrasted by the salsa’s refreshing sweetness. For an extra touch of elegance, serve atop a bed of coconut rice to soak up all the vibrant juices.

Parmesan Crusted Pesto Chicken Thighs

Lusciously golden and herbaceous, this dish marries the succulence of chicken thighs with the nutty richness of Parmesan and the vibrant freshness of pesto, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 1/2 cup freshly grated Parmesan cheese, finely shredded for optimal melting
• 1/4 cup homemade or high-quality store-bought basil pesto, vibrant and aromatic
• 1 tbsp rich extra virgin olive oil, for searing
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp finely ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken to juicy perfection.
2. Season the chicken thighs evenly with kosher salt and finely ground black pepper, enhancing their natural flavors.
3. Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to achieve a golden sear.
4. Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is crispy and golden brown. Tip: Avoid moving the chicken to ensure a perfect crust forms.
5. Flip the chicken thighs and spread 1 tbsp of vibrant basil pesto evenly over each piece, followed by a generous sprinkle of freshly grated Parmesan cheese.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful. Tip: Resting is key to succulent chicken.

Rustic yet refined, the Parmesan crusted pesto chicken thighs boast a crispy exterior giving way to tender, juicy meat beneath. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Maple Dijon Mustard Roasted Chicken Thighs

Yieldingly tender and bursting with flavor, these Maple Dijon Mustard Roasted Chicken Thighs are a testament to the beauty of simple ingredients coming together to create something extraordinary. The harmonious blend of sweet maple and tangy mustard elevates the humble chicken thigh to a dish that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
• 2 tablespoons pure maple syrup, preferably grade A for its delicate flavor
• 2 tablespoons Dijon mustard, smooth and robust
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground black pepper, freshly cracked
• 1 teaspoon kosher salt, for even seasoning
• 2 cloves garlic, minced to release their aromatic oils
• 1 teaspoon fresh thyme leaves, lightly crushed to awaken their fragrance

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a perfectly roasted exterior and juicy interior.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, black pepper, salt, minced garlic, and thyme leaves until fully combined.
3. Place the chicken thighs in a large mixing bowl and pour the maple Dijon mixture over them, ensuring each piece is thoroughly coated. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor penetration.
4. Arrange the chicken thighs skin-side up on a rimmed baking sheet lined with parchment paper for easy cleanup.
5. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. For an extra glossy finish, brush the thighs with any remaining marinade halfway through cooking. Tip: Avoid using marinade that has come into contact with raw chicken unless boiled first.

These Maple Dijon Mustard Roasted Chicken Thighs emerge from the oven with a sticky, caramelized glaze that’s irresistibly glossy. The meat is succulent, pulling away from the bone with ease, while the skin crackles with each bite. Serve atop a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Thai Basil Stir-Fried Chicken Thighs

Flavorful and aromatic, this Thai Basil Stir-Fried Chicken Thighs dish brings the vibrant tastes of Thailand right to your kitchen, offering a perfect balance of spicy, sweet, and savory notes in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into thin strips
• 3 tbsp rich, golden fish sauce
• 2 tbsp glossy, dark soy sauce
• 1 tbsp granulated sugar, for a hint of sweetness
• 3 cloves garlic, minced to a fine paste
• 2-3 fiery red Thai chilies, thinly sliced
• 1 cup fresh Thai basil leaves, with their unmistakable anise-like aroma
• 2 tbsp high-smoke-point vegetable oil
• 1/2 cup crisp, thinly sliced bell peppers
• 1/2 cup crunchy, fresh green beans, cut into 1-inch pieces

Instructions

1. In a medium bowl, combine the chicken strips with fish sauce, soy sauce, and sugar, ensuring each piece is evenly coated. Let marinate for 15 minutes to absorb the flavors.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute. Tip: The oil should be hot enough to sizzle a drop of water immediately.
3. Add minced garlic and Thai chilies, stir-frying for 30 seconds until fragrant but not browned, to release their aromatic oils.
4. Introduce the marinated chicken to the wok, spreading it out in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear, then stir-fry for another 3 minutes until fully cooked.
5. Toss in the bell peppers and green beans, stir-frying for 2 minutes until vegetables are crisp-tender, retaining their vibrant color and crunch.
6. Remove from heat and fold in the Thai basil leaves, letting the residual heat wilt them slightly, about 30 seconds. Tip: Adding basil off the heat preserves its delicate flavor and bright green hue.
7. Serve immediately over steamed jasmine rice for a complete meal. Tip: For an extra layer of flavor, garnish with a sprinkle of crushed peanuts or a wedge of lime.

Hearty and satisfying, the dish boasts tender chicken with a slightly charred exterior, enveloped in a savory-sweet sauce, while the fresh basil adds a refreshing contrast. Enjoy it as a quick weeknight dinner or impress guests at your next gathering with this authentic Thai classic.

Buffalo Blue Cheese Stuffed Chicken Thighs

Lusciously tender and bursting with bold flavors, these Buffalo Blue Cheese Stuffed Chicken Thighs are a gourmet twist on a classic favorite, perfect for elevating your weeknight dinner to something truly special.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs), patted dry
• 1/2 cup crumbled blue cheese, rich and tangy
• 1/4 cup Buffalo hot sauce, fiery and vibrant
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp garlic powder, aromatic and finely ground
• 1/2 tsp onion powder, sweet and pungent
• 1/4 tsp smoked paprika, deep and slightly sweet
• Salt and freshly ground black pepper, to season
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or a thin layer of olive oil.
2. In a small bowl, mix together the crumbled blue cheese, Buffalo hot sauce, melted butter, garlic powder, onion powder, and smoked paprika until well combined.
3. Carefully open each chicken thigh and spoon an equal amount of the blue cheese mixture onto the center. Fold the chicken over the filling, securing with toothpicks if necessary.
4. Season the outside of each stuffed thigh lightly with salt and freshly ground black pepper, then place them seam-side down in the prepared baking dish.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center, and the filling is bubbly.
6. Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness.

Just out of the oven, these chicken thighs offer a delightful contrast between the crispy exterior and the molten, spicy blue cheese center. Serve them alongside a crisp celery salad or over a bed of creamy mashed potatoes to soak up every last drop of the Buffalo sauce.

Rosemary Garlic Butter Pan-Seared Chicken Thighs

Captivating the senses with its aromatic allure, this dish combines the earthy essence of rosemary with the pungent kick of garlic, all melded into a sumptuous butter sauce that clings to perfectly seared chicken thighs. It’s a symphony of flavors that promises to elevate any weeknight dinner into a gourmet experience.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1/4 cup dry white wine

Instructions

1. Season the chicken thighs evenly with kosher salt and finely ground black pepper.
2. Heat the extra virgin olive oil and 1 tbsp of unsalted butter in a large skillet over medium-high heat until the butter is melted and the oil shimmers.
3. Place the chicken thighs skin-side down in the skillet. Cook undisturbed for 5-7 minutes, or until the skin is golden brown and crispy.
4. Flip the chicken thighs and cook for another 5-7 minutes, or until the other side is golden and the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set aside on a plate. Tip: Letting the chicken rest ensures juicy, tender meat.
6. In the same skillet, add the remaining 2 tbsp of unsalted butter, minced garlic, and chopped rosemary. Sauté for 1 minute, or until the garlic is fragrant but not browned.
7. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook for 2 minutes, or until the wine is slightly reduced.
8. Return the chicken thighs to the skillet, spooning the garlic rosemary butter sauce over them. Cook for an additional 2 minutes to reheat the chicken and infuse it with the sauce.
9. Serve immediately, garnished with additional rosemary if desired. Tip: For an extra touch of elegance, serve over a bed of creamy mashed potatoes or alongside roasted vegetables.

Succulent and flavorful, these chicken thighs boast a crispy skin that gives way to tender, juicy meat beneath. The rosemary garlic butter sauce adds a luxurious depth, making each bite a delightful exploration of textures and tastes. Consider pairing with a crisp green salad to balance the richness of the dish.

BBQ Bacon-Wrapped Chicken Thighs

Kick off your culinary adventure with these BBQ Bacon-Wrapped Chicken Thighs, a dish that marries the smoky allure of barbecue with the irresistible crunch of bacon, enveloping succulent chicken thighs in a symphony of flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 8 slices of thick-cut, smoky bacon
• 1/2 cup of your favorite tangy BBQ sauce, plus extra for serving
• 1 tbsp of golden honey for a subtle sweetness
• 1 tsp of garlic powder, for a hint of aromatic warmth
• 1/2 tsp of smoked paprika, adding a deep, smoky note
• 1/4 tsp of freshly ground black pepper, for a slight kick
• 1 tbsp of rich extra virgin olive oil, for brushing

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the BBQ sauce, honey, garlic powder, smoked paprika, and black pepper until well combined.
3. Brush each chicken thigh lightly with olive oil, then generously coat with the BBQ sauce mixture, reserving some for basting.
4. Carefully wrap each thigh with two slices of bacon, securing the ends with toothpicks if necessary.
5. Place the thighs on the grill, skin side down, and cook for about 25 minutes, turning every 5 minutes and basting with the remaining sauce.
6. Ensure the internal temperature reaches 165°F when checked with a meat thermometer, and the bacon is crispy.
7. Remove from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.

Zestfully presented, these BBQ Bacon-Wrapped Chicken Thighs boast a perfect contrast of textures—crispy bacon giving way to tender, juicy chicken, all coated in a glossy, flavorful sauce. Serve atop a bed of creamy mashed potatoes or alongside a crisp, refreshing coleslaw for a meal that’s as visually appealing as it is delicious.

Lemon Herb Grilled Chicken Thigh Skewers

Flavorful and fragrant, these Lemon Herb Grilled Chicken Thigh Skewers are a testament to the beauty of simple ingredients coming together under the summer sun. Perfectly charred edges meet tender, juicy interiors, all infused with the bright zest of lemon and the earthy aroma of fresh herbs.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 3 cloves garlic, minced
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, chopped rosemary, thyme, minced garlic, sea salt, and black pepper until well combined.
2. Add the chicken thigh pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill and cook for 5-6 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

With each bite, the succulent chicken offers a harmonious blend of citrusy brightness and herbal depth, making these skewers a standout dish. Serve them atop a bed of fluffy couscous or alongside a crisp, green salad for a meal that sings of summer.

Chimichurri Marinated Chicken Thighs

Perfectly balancing bold flavors with a touch of herbaceous freshness, these Chimichurri Marinated Chicken Thighs are a testament to the vibrant culinary traditions that inspire them. Marinated in a lush, garlicky chimichurri, the chicken emerges from the grill with a charred exterior and juicy interior, promising a meal that’s as visually stunning as it is delicious.

Ingredients

• 1 cup fresh, finely chopped parsley
• 1/4 cup rich extra virgin olive oil
• 3 tbsp vibrant red wine vinegar
• 4 cloves garlic, minced to a fragrant paste
• 1 tsp crushed red pepper flakes, for a subtle heat
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 8 bone-in, skin-on chicken thighs, patted dry

Instructions

1. In a medium bowl, whisk together the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper until well combined to create the chimichurri marinade.
2. Place the chicken thighs in a large resealable plastic bag and pour the chimichurri marinade over them, ensuring each piece is thoroughly coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken thighs for 6-7 minutes per side, or until the skin is crispy and golden and the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Juicy and bursting with the bright, herbaceous notes of chimichurri, these chicken thighs are a celebration of texture and taste. Serve them atop a bed of quinoa or with a side of grilled vegetables for a meal that’s as nutritious as it is indulgent.

Moroccan Spiced Chicken Thighs with Apricots

Brimming with the vibrant flavors of North Africa, this dish combines succulent chicken thighs with the sweet tang of apricots, all enveloped in a tapestry of warm spices. Perfect for a cozy dinner, it promises a journey to the bustling markets of Marrakech with every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 tbsp rich extra virgin olive oil
• 1 cup dried apricots, halved
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup low-sodium chicken broth
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, coriander, cinnamon, and cayenne, cooking until fragrant, about 30 seconds.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Add the apricots and nestle the chicken thighs back into the skillet, skin-side up.
8. Transfer the skillet to the oven and bake until the chicken is cooked through (internal temperature of 165°F), about 25 minutes.
9. Garnish with fresh cilantro before serving.

Unforgettable in its depth of flavor, the chicken emerges tender and juicy, perfectly complemented by the soft, caramelized apricots. Serve atop a bed of fluffy couscous or with warm, crusty bread to soak up the aromatic sauce.

Summary

Unlock the secret to quick, delicious weeknight dinners with our roundup of 20 flavorful boneless chicken thigh recipes! Perfect for busy home cooks, these dishes promise variety and ease. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow foodies on Pinterest!