oil for black skin

HOW TO COOK BONELESS, SKINLESS CHICKEN THIGHS IN THE OVEN

I’m a big fan of boneless, skinless chicken thighs—they’re affordable, flavorful, and incredibly easy to cook. In fact, it’s almost impossible to mess them up! They have just enough dark meat to stay juicy without being too rich for those who prefer white meat. If you eat at my house regularly, chances are you’ve had chicken thighs.

During the summer, I grill them every week, especially when feeding a crowd. But in the colder months, when grilling isn’t as appealing and turning on the oven sounds much better, I bake them instead. It’s by far the simplest and fastest way to cook chicken thighs. Here’s how!

INGREDIENTS

For the Chicken:

  • 1 pound boneless, skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil

For the Sauce (Optional):

  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 1 pinch red pepper flakes

INSTRUCTIONS

  • Preheat the Oven – Position a rack in the middle of the oven and heat it to 425°F.
  • Season the Chicken – Place the chicken thighs in a bowl and season generously with salt and pepper. If not using the sauce, drizzle a little olive oil over the chicken to help it brown nicely in the oven.
  • Prepare the Sauce (If Using) – In a medium bowl, whisk together the minced garlic, olive oil, Dijon mustard, balsamic vinegar, brown sugar, and red pepper flakes until well combined.
  • Coat the Chicken – Pour the sauce over the chicken and toss until evenly coated.
  • Arrange in Baking Dish – Place the chicken in a single layer in an 8- or 9-inch baking dish. There’s no need to grease the dish—just lay the chicken inside.
  • Bake – Roast for about 20 minutes, or until the internal temperature reaches 165°F. If the chicken isn’t fully cooked, continue roasting, checking the temperature every 5 minutes.
  • Rest and Serve – Remove the dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes to ensure it stays tender. Serve and enjoy!

RECIPE NOTES

  • Doubling the Recipe – If making a larger batch, use a 9×13-inch baking dish.
  • Storage – Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

TURMERIC BLACK PEPPER CHICKEN WITH ASPARAGUS

This Turmeric Black Pepper Chicken is a healthy, flavorful dish that comes together in just 30 minutes. With its warm spices and tender chicken breasts, it’s an ideal choice for a quick weeknight dinner. Pair it with rice or noodles for a satisfying and balanced meal.

EQUIPMENT

  • Large skillet
  • Mixing bowls

INGREDIENTS

Sauce Ingredients

  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • Juice of 1 lime (about 2 tablespoons)
  • 1 clove garlic (grated or finely minced)
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon ground ginger

Chicken Ingredients

  • 2 tablespoons all-purpose flour
  • 2 teaspoons turmeric powder
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon kosher salt
  • 1 pound boneless, skinless chicken breast (cut into 1-inch cubes)
  • 4 tablespoons canola oil

Other Ingredients

  • 1 bunch (about 1 pound) asparagus spears (ends trimmed, cut into 1-inch pieces)
  • 2 tablespoons water
  • 1 tablespoon cornstarch

INSTRUCTIONS

  • In a small bowl, mix together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set aside to make the sauce.
  • In a medium bowl, combine the flour, turmeric powder, salt, and black pepper. Toss the chicken breast cubes in the flour mixture until they are fully coated.
  • Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté until golden brown and cooked through, about 5 minutes.
  • Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until tender.
  • Lower the heat and pour the prepared sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Let the mixture simmer for 1-2 minutes.
  • In a small bowl, whisk together the water and cornstarch to form a slurry. Slowly stir the slurry into the skillet and let it simmer until the sauce thickens. Remove from heat and serve.