I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.

The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)

I served alongside rice pilaf and a green salad. You can serve alongside anything you like.

Ingredients:

1 pound package boneless, skinless chicken thighs

Kosher Salt

freshly ground black pepper

4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder

2 tablespoons olive oil

1 tablespoon heaping Dijon Mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar (light or dark)

*crushed red pepper flakes -optional but I love a little kick just a sprinkle

Directions:

arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.

Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.

Toss to combine.

Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up

Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.

Eat and Enjoy!