Oven Baked Lemon Honey Chicken Thighs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
