19 Simple Easy Boneless Chicken Thigh Recipes for Weeknight Dinners

Nothing beats coming home to a delicious, stress-free dinner after a long day. If you’re tired of the same old chicken dishes, you’re in for a treat! We’ve gathered 19 simple, mouthwatering boneless chicken thigh recipes that are perfect for busy weeknights. From quick skillet meals to cozy comfort food, these easy ideas will have dinner on the table in no time. Let’s dive in and find your new favorite!

Garlic Butter Chicken Thighs

Zesty and satisfying, these garlic butter chicken thighs have become my go-to weeknight dinner that never fails to impress. I first discovered this recipe during a busy holiday season when I needed something quick yet elegant for unexpected guests, and now it’s in my regular rotation because it comes together in under 30 minutes while tasting like you spent hours in the kitchen.

Ingredients

– 2 lbs chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1/4 cup chicken broth
– 1 tbsp fresh parsley, chopped
– 1 tbsp lemon juice

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook chicken undisturbed for 6-8 minutes until skin is golden brown and crispy.
6. Flip chicken thighs using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a plate, keeping the rendered fat and drippings in the skillet.
8. Reduce heat to medium and add butter to the same skillet.
9. Once butter melts, add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in chicken broth to deglaze the pan, scraping up all the browned bits from the bottom.
11. Simmer the sauce for 2-3 minutes until slightly reduced and thickened.
12. Stir in fresh parsley and lemon juice until well combined.
13. Return chicken thighs to the skillet and spoon the garlic butter sauce over them.
14. Cook for 1 more minute to warm the chicken through in the sauce. Tender and juicy with crackling-crisp skin, these chicken thighs soak up the rich garlic butter sauce beautifully. The bright lemon cuts through the richness perfectly, making them wonderful served over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.

Honey Mustard Glazed Chicken Thighs

Usually when I’m craving something both sweet and savory, I turn to this honey mustard glazed chicken thighs recipe that never disappoints. I actually discovered this combination by accident one evening when I was trying to use up some pantry staples before grocery day. Now it’s become my go-to weeknight dinner that even my picky eater kids request regularly.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with kosher salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
6. Flip chicken thighs and cook for 3 more minutes on the other side.
7. While chicken cooks, whisk together Dijon mustard, honey, minced garlic, apple cider vinegar, smoked paprika, and cayenne pepper in a small bowl.
8. Transfer skillet to the preheated oven and bake for 15 minutes.
9. Remove skillet from oven and brush chicken generously with the honey mustard glaze.
10. Return to oven and bake for another 10-12 minutes until internal temperature reaches 165°F.
11. Let chicken rest in the skillet for 5 minutes before serving to allow juices to redistribute.
12. Sprinkle with chopped fresh parsley just before serving.

Glazed to perfection, these chicken thighs develop a beautiful caramelized crust while staying incredibly juicy inside. The sweet honey balances perfectly with the tangy mustard, creating a flavor that pairs wonderfully with roasted vegetables or over a bed of fluffy rice. I love serving this with a simple arugula salad to cut through the richness, making it feel like a restaurant-quality meal right at home.

Lemon Herb Baked Chicken Thighs

Getting dinner on the table during busy weeknights used to stress me out until I discovered this lemon herb baked chicken thighs recipe—it’s become my go-to because it’s flavorful, hands-off, and always satisfies my hungry family. Growing up, my mom relied on simple baked dishes, and this one reminds me of her cozy kitchen, but with a zesty twist that makes it feel special. I love how the lemon brightens everything up, and the herbs make the whole house smell incredible while it bakes.

Ingredients

– 2 lbs chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 1 lemon, juiced and zested
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs dry with paper towels to help the skin crisp up.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them, rubbing it evenly under the skin and over the top.
4. Pour the chicken broth into the bottom of the baking dish to keep the chicken moist during baking.
5. Bake the chicken thighs for 35–40 minutes, or until the internal temperature reaches 165°F and the skin is golden brown.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Seriously, the skin comes out so crispy while the meat stays incredibly juicy, and the lemon-herb combo gives it a fresh, tangy kick that pairs perfectly with roasted veggies or a simple salad. I sometimes shred the leftovers for tacos or grain bowls—it’s that versatile and delicious every time.

Teriyaki Chicken Thigh Skillet

Haven’t we all had those evenings where we crave something delicious but don’t want to spend hours in the kitchen? This teriyaki chicken thigh skillet has become my go-to weeknight hero, born from one particularly hectic Tuesday when my fridge was nearly empty but my hunger was anything but. I love how the sweet-savory sauce clings to every bite of tender chicken.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 2 cups broccoli florets
– 1 tbsp sesame seeds
– 2 green onions, sliced

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the skillet and cook for 6-7 minutes until golden brown on one side.
4. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Reduce heat to medium and add soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to the same skillet.
7. Whisk the sauce ingredients together, scraping up any browned bits from the bottom of the pan for extra flavor.
8. In a small bowl, mix cornstarch with water until smooth to create a slurry.
9. Slowly whisk the cornstarch slurry into the simmering sauce until it thickens to a glossy consistency, about 2-3 minutes.
10. Return the cooked chicken thighs to the skillet, spooning the thickened teriyaki sauce over them.
11. Add broccoli florets around the chicken, cover the skillet, and cook for 4-5 minutes until the broccoli is tender-crisp.
12. Sprinkle sesame seeds and sliced green onions over the finished dish before serving.

Something magical happens when that glossy teriyaki sauce caramelizes against the juicy chicken thighs, creating little crispy edges that contrast beautifully with the tender interior. Serve this straight from the skillet over steamed rice, letting the sauce pool around the grains for the ultimate comfort food experience. The broccoli stays perfectly crisp-tender, providing a fresh crunch that balances the rich, savory-sweet flavors.

Spicy Cajun Chicken Thighs

During my last trip to New Orleans, I fell in love with the bold flavors of Cajun cuisine, and these spicy chicken thighs have become my go-to weeknight dinner. There’s something magical about how the spices create that perfect crispy crust while keeping the meat incredibly juicy. I actually make a big batch of the seasoning mix every Sunday so it’s ready whenever the craving hits.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon cayenne pepper
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt.
4. Rub olive oil evenly over all sides of each chicken thigh.
5. Generously coat each thigh with the spice mixture, pressing it into the skin.
6. Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece.
7. Bake at 400°F for 35-40 minutes until the internal temperature reaches 165°F.
8. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to prevent burning.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Creating that perfect crispy, spice-crusted exterior while maintaining tender, juicy meat makes this dish unforgettable. Consider serving these thighs over creamy grits or with a cool cucumber salad to balance the heat. The leftovers make amazing sandwiches or salad toppings the next day.

Maple Dijon Air Fryer Chicken Thighs

Browsing through my recipe journal this morning, I realized it’s been ages since I shared my go-to weeknight chicken recipe. There’s something magical about how maple syrup and Dijon mustard transform humble chicken thighs into something truly special. I actually discovered this combination by accident when I ran out of honey one hectic Tuesday evening, and now it’s become my most-requested dish when friends come over for casual dinners.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 1/4 cup pure maple syrup
– 3 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, smoked paprika, black pepper, and salt until fully combined.
3. Place chicken thighs in a large zip-top bag and pour the marinade over them.
4. Seal the bag, removing excess air, and massage to coat all chicken pieces evenly.
5. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
6. Preheat your air fryer to 375°F for 3 minutes while the chicken comes to room temperature.
7. Arrange chicken thighs skin-side up in a single layer in the air fryer basket, leaving space between pieces.
8. Air fry at 375°F for 18 minutes, then flip each thigh carefully using tongs.
9. Continue cooking for another 12-15 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
10. Let the chicken rest on a cutting board for 5 minutes before serving to allow juices to redistribute.

Every time I pull these from the air fryer, I’m amazed by how the maple caramelizes into a sticky-sweet glaze while the Dijon provides that perfect tangy balance. The skin becomes impossibly crispy while the meat underneath stays incredibly juicy and tender. I love serving these over creamy polenta or with roasted Brussels sprouts to soak up all that delicious pan sauce.

Paprika Roasted Chicken Thighs

Back when I was learning to cook, I always gravitated toward chicken thighs because they’re forgiving and packed with flavor. This paprika roasted version has become my go-to weeknight dinner—it’s the dish I make when I want something impressive with minimal effort, and it never fails to fill my kitchen with the most incredible aroma.

Ingredients

– 2 lbs chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– ½ tsp black pepper
– 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until a smooth paste forms.
4. Rub the spice mixture evenly over all sides of each chicken thigh, making sure to get under the skin where possible for maximum flavor penetration.
5. Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between them for even air circulation.
6. Tuck the lemon wedges around the chicken—they’ll caramelize and add bright acidity to the pan juices.
7. Roast at 425°F for 35-40 minutes until the skin is deeply browned and crispy, and the internal temperature reaches 165°F when tested with an instant-read thermometer.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

Velvety tender meat pulls cleanly from the bone beneath that crackling paprika-spiced crust. The rendered chicken fat mingles with the caramelized lemon juices to create an incredible pan sauce—I love drizzling this over mashed potatoes or tossing it with roasted vegetables. Leftovers make fantastic chicken salad or taco fillings the next day, though there rarely are any in my house!

Soy Sauce and Ginger Chicken Thighs

Haven’t we all had those evenings where we crave something deeply savory but don’t want to spend hours in the kitchen? That’s exactly why these Soy Sauce and Ginger Chicken Thighs became my weeknight hero—they deliver restaurant-level flavor with minimal effort, and the aroma alone will have your family gathered around the stove. I actually started making this dish after my friend Sarah brought a similar version to a potluck, and now it’s my go-to when I need something reliably delicious without the fuss.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tbsp minced fresh ginger
– 4 cloves garlic, minced
– 1 tbsp sesame oil
– 1/2 tsp black pepper
– 2 tbsp chopped green onions
– 1 tsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and black pepper in a medium bowl.
3. Place chicken thighs in a large resealable bag and pour in the marinade.
4. Press out excess air, seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat your oven to 400°F and place a wire rack inside a rimmed baking sheet.
6. Arrange the marinated chicken thighs skin-side up on the wire rack, reserving the marinade.
7. Bake for 35-40 minutes until the internal temperature reaches 165°F and the skin is golden brown.
8. While chicken bakes, pour the reserved marinade into a small saucepan and bring to a boil.
9. Reduce heat and simmer the sauce for 5 minutes until slightly thickened.
10. Brush the cooked chicken thighs with the reduced sauce.
11. Sprinkle with chopped green onions and sesame seeds before serving.

Every time I pull these from the oven, I’m struck by how the sticky glaze contrasts with the crispy skin while the ginger provides this warm, aromatic kick that permeates the tender meat. They’re fantastic served over jasmine rice to soak up the extra sauce, or shredded into lettuce cups for a lighter meal—either way, the balance of salty soy and sweet honey keeps everyone coming back for seconds.

Balsamic Glazed Chicken Thighs

On busy weeknights when I’m craving something fancy but don’t have hours to spend in the kitchen, this balsamic glazed chicken thighs recipe is my absolute go-to. I actually discovered this gem when I was cleaning out my pantry and realized I had just enough balsamic vinegar left for one more meal – sometimes the best recipes come from kitchen improvisation!

Ingredients

• 2 lbs chicken thighs
• 1/2 cup balsamic vinegar
• 3 tbsp honey
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown.
5. Flip the chicken thighs and cook for another 4 minutes on the other side.
6. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
7. While chicken bakes, combine balsamic vinegar, honey, minced garlic, dried thyme, and chicken broth in a small saucepan.
8. Bring the glaze mixture to a boil over medium-high heat, then reduce to a simmer.
9. Cook the glaze, stirring frequently, for 8-10 minutes until it thickens enough to coat the back of a spoon.
10. Remove chicken from oven and brush generously with the balsamic glaze on both sides.
11. Return the glazed chicken to the 400°F oven for 5 more minutes to set the glaze.
12. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Zesty and tangy with the most beautiful sticky-sweet crust, these chicken thighs develop an incredible caramelized exterior while staying incredibly juicy inside. I love serving them over creamy polenta to soak up every last drop of that glossy balsamic reduction, or shredding the leftovers for the most epic gourmet chicken salad sandwiches the next day.

Creamy Mushroom and Chicken Thighs

Nothing beats coming home to the comforting aroma of mushrooms and herbs filling the kitchen after a long day. I first made this dish when I had some leftover chicken thighs and a basket of cremini mushrooms that needed using up—now it’s become my go-to weeknight comfort food that always makes the house smell incredible. There’s something so satisfying about that creamy sauce soaking into everything it touches.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 lb cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup heavy cream
– 1/2 cup chicken broth
– 2 tbsp olive oil
– 1 tbsp butter
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 cup chopped fresh parsley
– Salt and black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the hot skillet without crowding and cook for 5-6 minutes until golden brown crust forms on the bottom.
4. Flip chicken thighs and cook for another 4-5 minutes until the second side develops a deep golden color.
5. Transfer chicken to a clean plate—it will not be fully cooked through at this stage.
6. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet over medium heat.
7. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes to develop browning.
8. Stir mushrooms and continue cooking for 4-5 minutes until they release their liquid and become deeply browned.
9. Add diced onion and cook for 3-4 minutes until translucent and softened.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Sprinkle in dried thyme and paprika, stirring constantly for 30 seconds to toast the spices.
12. Pour in chicken broth, scraping the bottom of the skillet to release all the browned bits.
13. Return chicken thighs and any accumulated juices to the skillet, nestling them into the mushroom mixture.
14. Reduce heat to medium-low, cover the skillet, and simmer for 12-15 minutes until chicken reaches 165°F internal temperature.
15. Remove chicken to a serving platter and increase heat to medium.
16. Pour heavy cream into the skillet and simmer for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
17. Stir in chopped parsley and adjust seasoning with additional salt and pepper if needed.
18. Pour the creamy mushroom sauce over the chicken thighs and serve immediately.

My favorite thing about this dish is how the creamy sauce clings to every bite while the mushrooms maintain their meaty texture. The chicken stays incredibly juicy thanks to starting with thighs rather than breasts, and I love serving this over egg noodles to catch every last drop of that luxurious sauce. Sometimes I’ll even stir some fresh spinach into the hot sauce at the end for a pop of color and extra nutrients.

Pesto Marinated Chicken Thighs

Zesty and bursting with fresh herb flavor, these pesto marinated chicken thighs have become my go-to weeknight dinner that never fails to impress. I discovered this recipe during a summer when my basil plant was threatening to take over the entire garden, and now it’s the dish my family requests most often. There’s something magical about how the pesto creates this beautiful crust while keeping the chicken incredibly juicy inside.

Ingredients

– 2 lbs chicken thighs
– 1 cup basil pesto
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 tbsp lemon juice

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a large bowl, combine basil pesto, olive oil, salt, black pepper, minced garlic, and lemon juice.
3. Add chicken thighs to the marinade, making sure each piece is thoroughly coated on all sides.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Preheat your oven to 400°F and place a rack in the middle position.
6. Arrange the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
8. For extra crispy skin, broil the chicken for the final 2-3 minutes, watching carefully to prevent burning.
9. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Perfectly golden with a vibrant green crust, these chicken thighs offer a wonderful contrast between the crispy exterior and tender, moist interior. The pesto creates an aromatic sauce that’s fantastic drizzled over roasted vegetables or mixed into pasta. I love serving these sliced over a bed of creamy polenta or stuffing them into warm pita bread with tzatziki for a Mediterranean-inspired twist.

Smoky Barbecue Chicken Thighs

Biting into these smoky barbecue chicken thighs takes me right back to summer cookouts in my grandma’s backyard—that perfect balance of sweet, tangy, and smoky flavors that makes everyone ask for seconds. I’ve tweaked this recipe over the years to get that crispy skin and juicy interior just right, and now it’s my go-to for easy weekend dinners or casual gatherings. There’s something so satisfying about that first whiff of smoke when you lift the grill lid!

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 cup barbecue sauce

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Rub the olive oil evenly over all sides of each chicken thigh.
3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
5. Preheat your grill to 375°F, creating both direct and indirect heat zones.
6. Place the chicken thighs skin-side down on the direct heat side of the grill.
7. Grill for 5-7 minutes until the skin is golden brown and releases easily from the grates.
8. Flip the chicken and grill for another 5 minutes on the second side.
9. Move all chicken thighs to the indirect heat side of the grill.
10. Brush each thigh generously with barbecue sauce using a silicone brush.
11. Close the grill lid and cook for 20-25 minutes until the internal temperature reaches 165°F.
12. Brush with additional barbecue sauce during the last 5 minutes of cooking for extra gloss.
13. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Finally, these thighs come out with the most incredible texture—crispy, caramelized exteriors giving way to incredibly moist, tender meat that practically falls off the bone. For a fun twist, I love shredding the leftover chicken and piling it onto toasted brioche buns with a crunchy coleslaw topping. That smoky barbecue flavor seems to deepen overnight, making the leftovers even more delicious than the first serving!

Coconut Lime Grilled Chicken Thighs

Finally, after testing countless grilled chicken recipes, I’ve perfected these Coconut Lime Grilled Chicken Thighs that have become my go-to summer dinner. I actually created this recipe during a backyard barbecue last July when I realized I’d run out of my usual marinade ingredients—sometimes the best discoveries happen by accident!

Ingredients

– 2 lbs chicken thighs
– 1 cup coconut milk
– 1/4 cup lime juice
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Combine coconut milk, lime juice, soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper in a large bowl.
2. Place chicken thighs in the marinade, ensuring each piece is fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor absorption—this extended marinating time really makes the difference.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
6. Place chicken thighs skin-side down on the hot grill and cook for 6-8 minutes until you see clear grill marks and the skin is crispy.
7. Flip the chicken using tongs and cook for another 6-8 minutes on the other side.
8. Move chicken to a cooler part of the grill (around 350°F) and continue cooking for 10-12 minutes until internal temperature reaches 165°F when tested with a meat thermometer—this ensures perfectly cooked, juicy chicken every time.
9. Transfer grilled chicken to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute evenly.
10. Squeeze fresh lime juice over the chicken just before serving for an extra burst of citrus flavor. Ultimately, the combination of crispy, caramelized edges and tender, juicy meat creates an incredible texture contrast that keeps me making this recipe weekly. I love serving these thighs over coconut rice with a simple cucumber salad, where the cool crunch perfectly balances the tropical flavors.

Sriracha Honey Chicken Thighs

When I first tried this spicy-sweet combination at a friend’s potluck, I knew I had to recreate it at home. Now it’s become my go-to weeknight dinner that never fails to impress, even on those evenings when I’m racing against the clock to get food on the table.

Ingredients

• 2 lbs chicken thighs
• 1/4 cup sriracha sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 4-5 minutes on the second side.
7. While chicken cooks, whisk together sriracha, honey, soy sauce, minced garlic, and grated ginger in a small bowl.
8. Remove skillet from heat and pour the sauce mixture evenly over the chicken thighs.
9. Transfer the skillet to a preheated 400°F oven and bake for 15-18 minutes.
10. Check that the internal temperature of the chicken reaches 165°F using an instant-read thermometer.
11. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
12. Sprinkle with chopped green onions and sesame seeds just before serving.

Keep in mind that the honey caramelizes beautifully in the oven, creating that irresistible sticky glaze. The chicken emerges with perfectly crispy skin while staying incredibly juicy inside, and the spicy-sweet balance makes it fantastic served over steamed rice to soak up every bit of that delicious sauce.

Chili Lime Oven-Baked Chicken Thighs

Zesty flavors always remind me of those summer evenings when my family would gather on the patio, the air filled with laughter and the irresistible aroma of something delicious baking in the oven. This chili lime chicken thigh recipe became our go-to for those casual get-togethers—it’s incredibly easy to throw together, yet the bold, tangy-spicy marinade makes it feel special every single time. I love how the oven does most of the work, freeing me up to chat with guests or whip up a quick side salad.

Ingredients

– 2 lbs chicken thighs, bone-in and skin-on
– 3 tbsp olive oil
– 3 tbsp lime juice
– 2 tsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper until fully combined.
4. Place chicken thighs in a large zip-top bag and pour the marinade over them.
5. Seal the bag, removing as much air as possible, and massage the marinade evenly over all chicken pieces.
6. Let the chicken marinate at room temperature for 20 minutes to allow flavors to penetrate.
7. Arrange chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
8. Pour any remaining marinade from the bag over the chicken.
9. Bake at 400°F for 35 minutes.
10. Check for doneness—chicken should reach an internal temperature of 165°F when measured with a meat thermometer in the thickest part.
11. For extra crispy skin, switch the oven to broil and broil for 2-3 minutes until skin is golden and bubbly.
12. Remove from oven and let chicken rest for 5 minutes before serving to allow juices to redistribute.

Tender and juicy with a perfectly crispy, spice-rubbed skin, these chicken thighs deliver a bright lime kick that cuts through the smoky chili warmth. They’re fantastic served over cilantro-lime rice to soak up the pan juices, or shredded into tacos with fresh avocado and pickled red onions for a vibrant weeknight meal that always disappears fast.

Mediterranean Lemon Chicken Thighs

Haven’t we all had those days where we crave something bright and comforting? I first made these Mediterranean lemon chicken thighs during a rainy spring evening when I needed a taste of sunshine, and now they’re my go-to weeknight dinner. The combination of zesty lemon and aromatic herbs always transports me right to a cozy coastal kitchen.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced into 1/4-inch rounds
– 1/2 cup chicken broth

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
3. Add chicken thighs to the marinade, coating each piece thoroughly.
4. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat oven to 400°F and arrange lemon slices in a single layer in a 9×13-inch baking dish.
6. Place marinated chicken thighs skin-side up on top of lemon slices.
7. Pour chicken broth around the edges of the baking dish to prevent drying.
8. Bake at 400°F for 35-40 minutes until skin is golden brown and internal temperature reaches 165°F.
9. Switch oven to broil and cook for 2-3 minutes until skin is extra crispy.
10. Let chicken rest for 5 minutes before serving to redistribute juices.
Just imagine cutting into that crispy skin to reveal incredibly tender, lemon-infused meat that practically falls off the bone. The pan juices make a fantastic sauce to drizzle over roasted vegetables or couscous, and I love serving these thighs with a simple arugula salad to balance the richness.

Conclusion

With these 19 simple boneless chicken thigh recipes, you’ve got endless inspiration for delicious weeknight dinners that come together in a flash. We hope these easy dishes bring joy to your table! Don’t forget to leave a comment sharing your favorite recipe and pin this article to your Pinterest boards for future meal planning.