Oven Baked Lemon Honey Chicken Thighs Recipe

Introduction

This oven-baked boneless skinless chicken thighs recipe delivers juicy, flavorful chicken with a tangy lemon and savory marinade. It’s an easy, hands-off dish perfect for a weeknight dinner or meal prep.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 lemon (zested and juiced)
• ¼ cup extra virgin olive oil
• 1 tbsp dijon mustard
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together the lemon zest, lemon juice, olive oil, dijon mustard, soy sauce, brown sugar, kosher salt, and black pepper until well combined. Add the chicken thighs and toss to coat evenly with the marinade.
2. Step 2: Cover the bowl and refrigerate to marinate for at least 2 hours and up to 6 hours for the best flavor.
3. Step 3: Preheat your oven to 400°F. Place a wire rack on a sheet pan lined with foil or parchment paper. Lightly spray the rack with cooking oil to prevent sticking. If you don’t have a wire rack, you can bake the chicken directly on the parchment-lined sheet pan.
4. Step 4: Arrange the marinated chicken thighs on the wire rack. Brush any remaining marinade from the bowl over the top of the chicken.
5. Step 5: Bake in the preheated oven for 22 to 25 minutes, or until the internal temperature reaches 165°F.
6. Step 6: Remove the chicken from the oven and let it rest for 5 to 10 minutes before slicing. This helps retain the juices for tender, flavorful meat.

Tips & Variations

• For deeper flavor, marinate the chicken overnight in the refrigerator.
• Swap the brown sugar for honey or maple syrup for a different sweetness profile.
• If you prefer a bit of heat, add a pinch of crushed red pepper flakes to the marinade.
• Serve with roasted vegetables or over a fresh salad for a balanced meal.

Storage

Store leftover cooked chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F or microwave until heated through, being careful not to dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, but increase the baking time to about 30-35 minutes and check that the internal temperature reaches 165°F for safety.

Is it necessary to use a wire rack for baking?

Using a wire rack helps the heat circulate evenly and keeps the chicken from sitting in its juices, resulting in better texture. However, baking directly on parchment paper also works well if a rack isn’t available.

Oven Baked Lemon Honey Chicken Thighs Recipe

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★★★★★

4.5 from 65 reviews

This Oven Baked Boneless Skinless Chicken Thighs recipe features juicy, flavorful chicken marinated in a zesty blend of lemon, Dijon mustard, soy sauce, and brown sugar, then baked to perfection. The marinade infuses the chicken with a perfect balance of tangy, savory, and sweet notes while the baking method ensures tender, succulent meat with a slightly caramelized finish, ideal for a quick weeknight dinner or meal prep.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 2 hours 35 minutes (including marinating)
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless skinless chicken thighs
• 1 lemon (zested and juiced)
• ¼ cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, soy sauce, brown sugar, kosher salt, and black pepper until well combined.
2. Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade bowl and toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 2 hours, but no longer than 6 hours, to allow the flavors to infuse the chicken.
3. Preheat the Oven: When ready to bake, preheat your oven to 400°F (200°C). Line a sheet pan with foil or parchment paper and set a wire rack on top. Lightly spray the wire rack with cooking oil to prevent sticking. If you don’t have a wire rack, you can bake the chicken directly on parchment-lined sheet pan.
4. Arrange and Glaze the Chicken: Place the marinated chicken thighs on the prepared wire rack in a single layer. Brush the extra marinade remaining in the bowl over the top of the chicken thighs for added flavor and moisture.
5. Bake the Chicken: Place the sheet pan with chicken in the preheated oven and bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest for 5-10 minutes before slicing or serving. This helps the juices redistribute, ensuring tender, juicy chicken.

Notes

• Do not over-marinate the chicken to avoid breaking down the meat texture; 2 to 6 hours is ideal.
• If you don’t have a wire rack, baking directly on parchment paper is a good alternative but the bottom of the chicken may be less crispy.
• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can be doubled or halved depending on your serving needs.

Keywords: oven baked chicken thighs, boneless chicken recipe, marinated chicken, easy baked chicken, lemon chicken thighs