7 Boneless Skinless Chicken Thigh Recipes
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Boneless skinless chicken thigh recipes give you plenty of ways to cook one affordable cut. This collection includes grilled chicken with honey and mustard, crisp deep-fried thighs, sticky slow cooker chicken, tacos, a simple baked option, ginger-steamed chicken and a curried stovetop braise.
Chicken thighs contain more fat than chicken breast, which helps them remain moist during high-heat cooking and longer methods such as braising. I love that their richer flavor can handle bold ingredients including garlic, ginger, mustard, chili and soy sauce.
Use the comparison table below to choose a recipe by cooking method and time. Most need only 10 to 15 minutes of prep, so the main decision is whether you want something quick from the oven or grill, hands-off from the Crockpot or slowly cooked on the stove.
Why This Chicken Thigh Recipe Collection is Handy
- Seven distinct cooking methods: The collection covers the grill, deep fryer, slow cooker, oven, steamer and stove, plus a taco filling that can be prepared ahead.
- Short preparation: Every recipe needs only 10 to 15 minutes of active prep before cooking or marinating.
- Different seasoning styles: Choose from simple salt and pepper, honey mustard, sweet soy, Mexican spices, ginger and mirin or a curry sauce.
- Practical serving sizes: The recipes serve between 2 and 5 people, so there are choices for a small meal or a family dinner, and you can always double up.
Boneless Skinless Chicken Thigh Recipes at a Glance
- Prep time: 10 to 15 minutes
- Cook time: 12 minutes to 6 hours
- Cuisine: Several styles, including Mexican and Chinese
- Main ingredients: Boneless skinless chicken thighs, herbs, spices, garlic and sauces
- Best cooking method: Choose from grilling, deep-frying, slow cooking, baking, steaming or stovetop braising
- Storage: Refrigerate cooked chicken promptly and use it within 3 to 4 days
How to Choose Boneless Skinless Chicken Thighs
Look for pieces that are similar in size so they finish cooking at roughly the same time. Some packages label them as thigh fillets or chicken thigh cutlets. Those names usually refer to the same boneless cut, though the way the meat is trimmed can differ.
A little surface fat is normal and helps with flavor. Trim only loose pieces if you prefer. Frozen thighs can also work, but thaw them completely in the fridge before using any of these recipes. Don’t marinate or thaw raw chicken on the counter.
Key Ingredients
- Boneless skinless chicken thighs: Similar-sized pieces cook most evenly. The recipes use either a number of thighs or a weight, so check the card before shopping.
- Garlic and ginger: Garlic appears in the grilled, slow cooker and braised recipes. Fresh ginger seasons the steamed chicken and the curry braise.
- Honey, ketchup and soy sauce: These form the sticky slow cooker sauce. Honey also balances the mustard in the grilled recipe.
- Herbs and spices: Rosemary, basil, ancho chili, cumin, serrano chili and curry powder give the recipes clearly different characters.
- Cooking oil: Olive oil suits the grill, tacos and baked chicken. The fried recipe needs a neutral oil suitable for deep-frying.
- Plain Greek yogurt: Yogurt gives the braising sauce a creamy consistency. Use plain rather than sweetened yogurt.
How to Cook Boneless Skinless Chicken Thighs
The basic approach changes with the equipment. Grilling and baking expose the chicken to dry heat, while steaming and braising cook it with moisture. Deep-frying needs steady oil temperature and the slow cooker trades speed for very little active work. Whichever method you choose, check the thickest part with an instant-read meat thermometer. The FoodSafety.gov temperature chart states that chicken must reach at least 165°F (74°C).
Tips for Juicy, Evenly Cooked Chicken Thighs
- Use temperature as the final test: Color and clear juices aren’t reliable doneness checks. Insert the thermometer into the thickest part of the meat.
- Leave room around the chicken: Crowding a pan or baking dish traps steam and slows browning.
- Watch sweet sauces: Honey, ketchup and other sugary ingredients can darken quickly over direct heat.
- Keep raw marinades separate: Discard marinade that has touched raw chicken unless it is boiled safely before reuse.
- Rest grilled and baked thighs: A brief covered rest lets the temperature settle before the chicken is sliced.
7 Boneless Skinless Chicken Thigh Recipes
1. Grilled Chicken Thighs with Honey Mustard
Dijon mustard, honey, garlic, rosemary and lemon season these grilled boneless chicken thighs. Allow at least 1 hour for marinating, then cook them over medium-high heat and rest them before serving.
Grilled Chicken Thighs with Honey Mustard
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- 1 teaspoon chopped fresh rosemary or ¼ teaspoon dried rosemary
- 1 teaspoon salt
- 1 garlic clove, minced
- 1 ½ pounds (680 g) boneless skinless chicken thighs (retain the existing affiliate link: https://amzn.to/3eBPbAJ)
- Juice of ½ lemon
Equipment
- Grill
- Zip-top bag
- Aluminum foil
- Instant-read meat thermometer
Method
- Put the garlic, olive oil, Dijon mustard, honey, salt, black pepper and rosemary in a zip-top bag. Seal the bag and squeeze it gently to combine the marinade.
- Add the chicken, seal the bag and turn it until the thighs are coated. Refrigerate for at least 1 hour or up to 24 hours.
- Preheat the grill to medium-high heat, about 350 to 400°F (180 to 200°C).
- Remove the chicken from the bag and discard the used marinade.
- Grill with the lid closed for about 6 minutes per side. Check the thickest part with a meat thermometer and continue cooking until it reaches at least 165°F (74°C).
- Transfer the chicken to aluminum foil and squeeze the lemon juice over it. Fold the foil loosely around the chicken.
- Rest for 10 minutes, then serve.
Notes
- Marinate the chicken in the refrigerator, not on the counter.
- Honey can darken quickly on the grill, so move the chicken away from direct heat if the outside browns before the center is cooked.
- Discard any marinade that has touched raw chicken.
2. Deep-Fried Chicken Thighs
These thighs are dipped in a Tabasco-seasoned egg mixture, coated twice with flour and fried until crispy. Keep the oil temperature steady and verify that the center of each piece reaches 165°F (74°C).
Deep-Fried Boneless Chicken Thighs
Ingredients
- 5 boneless skinless chicken thighs
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 cups (250 g) all-purpose flour
- 2 teaspoons Tabasco sauce
- 3 large eggs
- ¼ cup (60 ml) milk
- Neutral oil suitable for deep-frying, as needed
Equipment
- Deep fryer
- 2 bowls
- Instant-read meat thermometer
Method
- Preheat the oil in a deep fryer to 325°F (170°C).
- Sprinkle the salt and black pepper over both sides of the chicken.
- Whisk the milk, eggs and Tabasco sauce together in a bowl. Put the flour in a second bowl.
- Dredge one chicken thigh in the flour and shake off the excess. Dip it in the egg mixture, then dredge it in the flour again. Shake off the excess coating.
- Repeat with the remaining thighs.
- Fry the chicken for 7 minutes. Turn each piece over and fry for about 5 minutes more.
- Check the thickest part of every piece with an instant-read thermometer. The chicken must reach at least 165°F (74°C).
- Drain the chicken and serve hot.
Notes
- Fry in batches if needed so the oil temperature doesn’t drop sharply.
- Don’t rely on clear juices as the doneness test. Check the internal temperature.
3. Sticky Sweet Slow Cooker Chicken Thighs
Honey, ketchup, soy sauce, garlic and dried basil make the sticky sauce for this slow cooker chicken thigh recipe. It cooks on low for 6 hours and works well with rice, pasta or mashed potatoes.
Sticky Sweet Slow Cooker Chicken Thighs
Ingredients
- 4 boneless skinless chicken thighs
- ⅓ cup (80 ml) honey
- ½ cup (125 ml) ketchup
- ½ cup (125 ml) soy sauce
- 1 teaspoon dried basil
- 3 garlic cloves, minced
Equipment
- 4-quart slow cooker
- Mixing bowl
- Whisk
- Instant-read meat thermometer
Method
- Arrange the chicken thighs in a 4-quart slow cooker.
- Whisk the honey, ketchup, soy sauce, basil and garlic together in a bowl.
- Pour the sauce over the chicken.
- Cover and cook on low for 6 hours, or until the thickest part of the chicken reaches at least 165°F (74°C).
- Serve with rice, pasta, mashed potatoes or steamed vegetables.
Notes
- Soy sauce is already salty, so taste the finished sauce before adding any extra salt.
- Slow cookers vary. Begin checking earlier if yours cooks quickly.
4. Easy Chicken Thigh Tacos
Ancho chili powder and cumin season the chicken as it cooks gently on the stove. Shred the tender thighs into their cooking liquid, then fill warm tortillas and add avocado, cilantro and sour cream.
Easy Chicken Thigh Tacos
Ingredients
- 8 small flour tortillas or taco shells, as preferred
- 1 pound (454 g) boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 cup (240 ml) water
- Sea salt, to taste
- 1 avocado, thinly sliced
- Cilantro, sour cream, salsa, guacamole, shredded cheese and/or shredded iceberg lettuce, to serve
Equipment
- Cast-iron pot
- Microwave
- Instant-read meat thermometer
Method
- Heat the olive oil in a cast-iron pot over medium-high heat. Add the chicken thighs and brown them for 2 minutes per side.
- Add the ancho chili powder, cumin, water and salt.
- Bring the liquid to a simmer. Cover and cook over low heat for about 1 hour, or until the chicken is tender enough to shred and has reached at least 165°F (74°C).
- Shred the chicken with 2 forks, then return it to the cooking liquid.
- If using soft tortillas, warm them in the microwave for about 30 seconds, or until soft.
- Divide the chicken between the tortillas or taco shells. Add your favorite toppings and serve with salsa, guacamole and/or sour cream.
Notes
- The chicken filling can be refrigerated for up to 3 days before the tacos are assembled.
5. Simple Baked Boneless Chicken Thighs
Chicken thighs, olive oil, salt and black pepper are all you need for the baked recipe. Cook the thighs at 425°F (220°C), check the internal temperature and let them rest before serving.
Simple Baked Boneless Chicken Thighs
Ingredients
- 1 pound (450 g) boneless skinless chicken thighs
- Salt and black pepper, to taste
- Olive oil, as needed
Equipment
- Mixing bowl
- Baking dish
- Instant-read meat thermometer
Method
- Preheat the oven to 425°F (220°C).
- Put the chicken in a bowl and rub it with enough olive oil to coat it lightly.
- Season both sides with salt and black pepper.
- Arrange the chicken in an ungreased baking dish without overlapping the pieces.
- Bake for about 20 minutes, or until the thickest part reaches at least 165°F (74°C).
- Cover the chicken and rest it for 10 minutes before serving.
Notes
- Similar-sized thighs will finish cooking more evenly.
6. Steamed Chicken Thighs with Ginger
Steam the chicken in a heatproof dish with soy sauce, mirin, sliced ginger and green onions. The covered setup keeps the cooking liquid around the meat and needs no added cooking oil.
Steamed Chicken Thighs with Ginger
Ingredients
- 4 boneless skinless chicken thighs
- 2 green onions, sliced
- 4 tablespoons soy sauce
- 4 tablespoons mirin or white wine
- 8 slices fresh ginger
- Water, as needed for steaming
Equipment
- Large pot with lid
- Steaming rack
- Heatproof dish
- Instant-read meat thermometer
Method
- Pour 1 inch of water into a large pot and bring it toward a boil over medium-high heat. Put a steaming rack inside the pot, keeping the rack above the water.
- Arrange the chicken in a heatproof dish. Pour the soy sauce and mirin over it.
- Add the ginger and the white parts of the green onions.
- When the water boils, put the dish on the steaming rack and cover the pot.
- Reduce the heat so the water simmers gently. Steam for about 15 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C).
- Top with the green parts of the onions and serve.
Notes
- Check the water during cooking and add more hot water if the pot begins to dry out.
- Don’t rely on clear juices as the doneness test. Check the internal temperature.
7. Braised Curried Chicken Thighs
This stovetop chicken thigh recipe combines serrano chili, garlic, ginger, curry powder, tomatoes, corn and plain Greek yogurt. Brown the chicken first, then finish it gently in the covered sauce.
Braised Curried Chicken Thighs
Ingredients
- ¼ cup (60 ml) canola oil
- 1 ½ pounds (680 g) boneless skinless chicken thighs
- Salt and black pepper, to taste
- All-purpose flour, for dusting
- 1 serrano chili pepper, thinly sliced
- 1 garlic clove, minced
- 1 red bell pepper, cut into thin strips
- 1 tablespoon minced fresh ginger
- 1 tablespoon Madras curry powder
- 1 pound (450 g) tomatoes, cored and chopped
- ½ cup (125 ml) water
- ½ cup (90 g) fresh corn kernels, from about 1 ear of corn
- ¼ cup (60 ml) plain Greek yogurt
- Cilantro leaves, for garnish
Equipment
- Large skillet with lid
- Instant-read meat thermometer
Method
- Heat the canola oil in a large skillet over high heat.
- Season the chicken with salt and black pepper. Dust it lightly with flour and tap off the excess.
- Add the chicken to the skillet and brown it for about 6 minutes, turning once. Transfer it to a plate.
- Add the serrano chili, garlic, bell pepper and ginger to the skillet. Cook for about 2 minutes, or until beginning to soften.
- Stir in the curry powder and cook for 1 minute.
- Add the corn, tomatoes, water and yogurt. Stir, then season with salt and black pepper.
- Return the chicken and any collected juices to the skillet. Bring the sauce to a boil, then cover and reduce the heat to low.
- Simmer for about 15 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C).
- Garnish with cilantro and serve.
Notes
- Serve the chicken and sauce over white rice if liked.
- Keep the heat low during the covered braise so the sauce cooks gently.
What to Serve with Chicken Thighs
The best side depends on the seasoning. I like to pair the tacos with Spanish rice. Plain rice, noodles or steamed vegetables are good with the ginger chicken, and potatoes work well with the grilled, baked and slow cooker recipes. Leftover cooked thighs can also be diced and added to chicken tortilla soup or used as the protein in egg fried rice.
How to Store Cooked Chicken Thighs
- Refrigerator: Put cooked chicken in a shallow airtight container and refrigerate it within 2 hours. Use it within 3 to 4 days.
- Reheating: Reheat leftovers until the center reaches 165°F (74°C). Use gentle heat for the steamed and braised recipes so the meat doesn’t dry out.
- Freezer: Freeze cooled cooked chicken in an airtight container. Cooked meat and poultry leftovers keep their best freezer quality for 2 to 6 months, though crisp coatings soften after thawing.
- Make ahead: The taco filling can be refrigerated for up to 3 days as stated in its recipe card. The grilled chicken can marinate in the refrigerator for 1 to 24 hours.
These storage limits follow the FoodSafety.gov cold food storage chart.
Boneless Skinless Chicken Thigh Recipes FAQs
Chicken thighs must reach at least 165°F (74°C) in the thickest part. Use an instant-read thermometer because color and cooking time alone aren’t reliable doneness tests.
Yes, once they are fully thawed in the refrigerator. Don’t begin the grilled, fried, baked or steamed recipes with frozen thighs because the outside can cook before the center reaches a safe temperature.
The quick recipes in this collection take 12 to 25 minutes of cooking. The taco filling takes 1 hour 15 minutes and the slow cooker recipe takes 6 hours on low. Thickness, equipment and cooking temperature can change the timing, so check the internal temperature.
Chicken breast can replace thighs in some recipes, although it is leaner and may cook faster. The result and timing will change, so watch it closely and stop cooking once the thickest part reaches 165°F (74°C).
The simple baked chicken thighs have the shortest ingredient list. They use boneless skinless thighs, olive oil, salt and black pepper.
Seven Ways to Put Chicken Thighs on the Menu
Start with the baked recipe if you want the simplest dinner, choose the grill for honey mustard chicken or use the slow cooker when you have more time than attention! If you want more ideas for the same cut, the marinades in my chicken marinade collection work with thighs too. You might also enjoy Hainanese chicken rice, this extra spicy chicken soup or a classic English chicken pie.
Some images are from Pexels
Thanks a million for these lovely recipes