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Home » Entrées » Chicken Recipes » Boneless Chicken Thigh Recipe (Family Favorite)

Boneless Chicken Thigh Recipe (Family Favorite)

May 7, 2018 by victor 174 Comments

Golden brown, crispy boneless chicken thighs in a frying pan.

These boneless chicken thighs are crazy popular in our family, especially with the kids. It’s one of my wife’s signature chicken recipes. She came up with it a long time ago, and has since perfected it. So, my wife will be the chef today and I will be the photographer. The recipe is simple and very quick to execute, yet it makes a surprisingly flavorful and delicious dish.

As these boneless chicken thighs are being cooked, the smell of sesame oil and garlic makes you so hungry that you just can’t wait till they are ready. Thankfully, it they take just minutes to cook.  The thighs come out tender and succulent, and go well with a variety of side dishes and salads. We’ve also used leftovers to make quesadillas and panini with great results. We’ve always made these garlic sesame chicken thighs on the stove, but I keep wondering how they would turn out on a grill. I might try that. There isn’t any sugar in the marinade so they should take open fire really well.

Close up of succulent, well-browned pan-fried chicken thighs in a skillet.

Tips for making the best boneless chicken thighs

The cooking process only takes about 9-10 minutes. You should be able to fit about 8 or even 10 chicken thighs on a large (12 inch) skillet. The seasonings in this boneless chicken thigh recipe are simple yet very flavorful, and make for an amazing thicken thigh marinade. If you have the time to marinate – do it! It’s generally advisable that chicken thighs are marinated in a fridge for at least 30 minutes – this will let them get properly infused with salt and flavors.

Thirty minutes is enough, but if you must keep them in the fridge longer, that will not be a problem at all. Actually, I find that the longer I marinate, within the reason of course, the better. Sometimes, when we are in a rush, we skip marination altogether – these chicken thighs still taste great, though, perhaps, come out just a tad less flavorful.

Delicious, crispy and juicy fried chicken thighs in a pan.

Cook to internal temperature of 165 F. While I generally like cooking chicken thighs to 185F, like my Roasted Honey Mustard Chicken Thighs or Killer Marinated Chicken Thighs, skinless and boneless chicken thighs don’t have the skin, and the skin fat protection and tend to dry out by the time the temperature gets that high. So, we always cook skinless thighs to 165F.

Looking for more great skinless, boneless chicken thigh recipes? Check these out:

  • Broiled Chicken Thighs
  • Baked Maple Chicken Thighs
Succulent and amazingly flavorful 10-minute pan-fried boneless skinless chicken thighs.

Boneless Chicken Thigh Recipe (Family Favorite)

4.92 from 72 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 155kcal
Author: Victor

Ingredients

  • 8 chicken thighs (boneless and skinless)
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil
  • 4 cloves garlic (pressed, or 1 Tbsp garlic powder)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper (plus more to taste)
  • 1/4 cup green onions (cut into thin rounds, plus more for garnish)
  • 1/4 cup Italian parsley (finely chopped, plus more for garnish)

Instructions

  • Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
  • Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
  • Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
  • Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
  • Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
  • Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
  • Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 459mg | Potassium: 301mg | Fiber: 0g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 1.2mg

This boneless chicken thigh recipe makes super tender, succulent, and very flavorful chicken thighs. Absolutely delicious! Only takes 10 minutes to cook.

This recipe was updated on May 7, 2018

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    Recipe Rating




     

  1. Karen

    March 13, 2023 at 11:29 pm

    Delicious combination of garlic and sesame!

    Reply
    • victor

      March 17, 2023 at 9:44 am

      Happy to hear it. Enjoy!

      Reply
  2. Emily

    February 27, 2023 at 6:10 pm

    This turned out so well! I grabbed cilantro instead of parsley at the store by mistake so I went with it. Actually tasted so good!!! Definitely worth a try for the creator but I will definitely make this with the right ingredient next time!

    Reply
    • victor

      February 28, 2023 at 12:13 pm

      Emily, we love cilantro and use it often in place of parsley. Thank you for the review. Enjoy!

      Reply
  3. Colleen

    December 22, 2022 at 8:48 pm

    This chicken is very good. The timing of the cooking is not accurate. Their recipe calls for 8 pieces, I used 6 and it took more time to cook. It didn’t look the same till I added paprika . I also used no soy, but Terazini.

    Reply
    • victor

      January 20, 2023 at 1:39 pm

      Any recipe is a starting point that may require changes. Your chicken pieces must have been larger than mine – chickens vary in size from 2-3 lbs to 6-7 lbs. Similarly, when we cook, medium or high heat may mean different things to different people and stoves. Some burners produce more heat and some less, so you have to adjust.

      If you used no soy, that explains why they did not look the same. Soy adds a beautiful brown color. And flavor. If you change a recipe, sometimes even a little, the results may be quite different. Happy cooking.

      Reply
  4. Earaina

    December 10, 2022 at 11:19 am

    I want to tell you this recipe was amazing. I am vegan but I cook for my family. It was a very simple recipe and easy to make and extremely tasty.
    Thank you so much for sharing this recipe.
    I had 1 tiny piece of chicken left in the pot.

    Yes this is a recipe that will be added to the weekly menu!!!

    Reply
    • victor

      December 15, 2022 at 10:51 am

      So happy to hear that your family liked it. Enjoy!

      Reply
  5. Shari

    June 13, 2022 at 9:16 pm

    Great recipe! I used Tamari instead of the low sodium soy sauce, so I omitted the salt. I marinated it for about 2 hrs or so and it was really good!

    Reply
  6. SDPARK

    May 08, 2022 at 10:07 pm

    This earned 5 stars for a legit reason: WOW, Well Worth the short cooking time for every amazing morsel.
    This is such a simple dish & is easy to cook, because it remains very tasty!
    Searing the chicken in the butter after marinating it helps the flavor, which floats in the air. We added paprika & dill since there was no onion in the pantry.
    Left overs are hard to find, We added a little wine to the marinade because the chicken thighs were frozen. This is worth a the effort of a tasty meal over rice or veggies to make an amazing dinner.

    Reply
  7. Rick Day

    April 11, 2022 at 11:36 am

    Tried these last night and they were not only easy and quick, but they were totally awesome. They are definitely on the permanent list!!!

    Reply
  8. Kerri

    April 08, 2022 at 7:42 pm

    We did not love this. Had such high hopes after reading all the reviews.

    Reply
    • victor

      April 10, 2022 at 10:49 am

      Tastes differ I suppose. We love it and have been making this dish for many years.

      Perhaps something went wrong and the dish didn’t turn out the way it was supposed to. Happy cooking!

      Reply
  9. Liza

    March 08, 2022 at 9:05 pm

    The whole family loved it. Very flavourful and quick to prepare. No hassle at all. Thank you for sharing this recipe.

    Reply
    • victor

      March 09, 2022 at 6:10 pm

      You are very welcome.

      Reply
  10. Vicki

    February 20, 2022 at 12:37 pm

    This is our family’s go to recipe for Chicken Thighs! It’s easy, delicious and pairs well with Ratatouille. Thank you for this flavorful recipe.

    Reply
    • victor

      February 20, 2022 at 1:11 pm

      You are very welcome, Vicki. Enjoy!

      Reply
  11. David

    December 06, 2021 at 10:17 pm

    Made this tonight and it was great! It’s going into my recipe box. Not intending to diminish this very nice recipe in any way, but, ( hate it when people change someones recipe then give it, and themselves, 5 stars!) for those who enjoy Thai food, some fresh ginger, Thai curry paste, and perhaps a little fish sauce, and I think this could make a great Thai recipe as well,….just thinking…..

    Reply
  12. Karen Griffith

    November 21, 2021 at 10:18 am

    I almost didn’t try this because I’m not a fan of soy sauce but it looked easy and I had all the ingredients, including the soy sauce, so I did it. Wow! It is so moist and delicious, definitely worth repeating.

    Reply
    • victor

      November 22, 2021 at 8:29 am

      Enjoy!

      Reply
  13. Helene Goldberg

    November 16, 2021 at 5:38 pm

    I’ve made this twice and I love it. I find that there is too much liquid to sear it. I cook it a little longer once I cover it. It is so good. What do I need to do to get less liquid? Thanks

    Reply
    • victor

      November 19, 2021 at 2:26 pm

      Never had this issue but you can try several things. You can try paying the chicken dry with paper towel before frying. Also, try a larger pan/less chicken per batch to avoid overcrowding. Finally, try cooking over a slightly higher temperature. Any of these or a combination should help. Good luck.

      Reply
  14. Mia

    November 06, 2021 at 8:15 pm

    So flavorful! We used olive oil and it worked great too. Super quick to cook. Loved it!

    Reply
  15. Kelly

    October 11, 2021 at 8:48 pm

    Very good! Highly recommend

    Reply
    • victor

      October 11, 2021 at 11:19 pm

      Glad you liked it. Enjoy!

      Reply
  16. Janet

    August 14, 2021 at 7:45 pm

    This is the first time I’ve ever commented on a recipe. I’ve tried so many boneless chicken thigh recipes that turned out dry. This was so easy, and the chicken turned out moist and juicy. And it looks like it’ll reheat well too. Thank you for this recipe!

    Reply
    • victor

      August 15, 2021 at 10:38 am

      You are very welcome. Enjoy.

      Reply
  17. Abbie

    July 16, 2021 at 10:11 am

    This recipe is fantastic! I made it for the first time last year and it has become a family favorite – no modifications. Thank you for the clear instructions on how to cook the chicken.

    Reply
    • victor

      July 17, 2021 at 7:48 am

      You are very welcome.

      Reply
  18. Megan

    June 30, 2021 at 7:32 pm

    We have made this many many times, almost always serve with rice. This was my husband’s find. The recipe does not disappoint, it is deeeeeelious like scrumptious. I’m not adding the exclamations because I was told they are over used😜
    Anyway, my family of 6 all kids 7-12 love it and hopefully yours will too because it’s also very easy and quick. Thank you for a great recipe.

    Reply
    • victor

      June 30, 2021 at 9:24 pm

      You are very welcome, Megan. Enjoy!

      Reply
  19. Kimberly

    June 02, 2021 at 5:56 pm

    Can’t wait to make this tonight!!! I’ll report back afterwards. 🙂

    Reply
  20. Leanna

    May 27, 2021 at 7:28 pm

    I love this recipe and have made it several times now for my lunch meal preps. So easy and tasty and boyfriend loves it.

    Reply
  21. AYoung

    May 14, 2021 at 7:30 pm

    this recipe is perfect as is! it has become a family staple

    Reply
  22. sara

    March 17, 2021 at 10:48 pm

    I tried this dish tonight. It came out well. I also had baby corn and a mixed.

    Reply
  23. Donna

    March 05, 2021 at 1:19 pm

    The dish turned out great! Only used 4 thighs so cut back on the marinade ingredient amounts a bit. Made cauliflower fried rice as the side dish. My finicky family ate it up!

    Reply
  24. Linda

    February 18, 2021 at 9:41 pm

    Really, really delicious !

    Reply
  25. Kris

    January 01, 2021 at 7:40 pm

    Fabulous recipe, I make it at least every other week exactly as written. I’m curious though, your instructions say to sear the meat flat, then flip several times during cooking. Your photos however show the thighs rolled. Mine won’t roll up after searing flat. How do you roll them back up?

    Reply
    • victor

      January 09, 2021 at 9:38 am

      Hi Kris, we don’t roll them up… I guess they just look that way in the picture but they are definitely flat.;)

      Reply
    • Kimberly

      June 02, 2021 at 5:53 pm

      They don’t looked rolled to me they look how boneless chicken thighs usually look before taking fat off of them. But maybe I’m confused by what your saying.

      For me when I start taking fat off of boneless skinless thighs it really starts taking away from the plump shape (maybe some can get chicken thighs without so much fat but usually even when I’ve gotten more expensive thighs that have quite a bit of fat, I have to be careful because I could wind up with not much of a chicken thigh if I really removed all fat and veins).

      By the time I’m done cutting fat and veins off they look much flatter (kind of like boneless chicken breast so I get how your wondering how theirs look “rolled”), I would say maybe the ones in this recipe look plump (rolled) because they didn’t need to be trimmed much or were lightly trimmed.

      Reply
  26. Liz

    November 24, 2020 at 9:55 pm

    Mine put off a lot of liquid so searing wasn’t a possibility. They didn’t turn out nice and brown like yours. Wondering what I did wrong. Tastes good though.

    Reply
    • victor

      November 25, 2020 at 3:31 pm

      Liz, could be the chicken, sometimes they pump it with liquid, that’s happened to me too… could be the temperature. When the temp is not high enough the chicken won’t sear and seal off the juices which will run out… similarly, too much chicken on a pan will cause poor searing and quick release of juices. Hope this helps.

      Reply
  27. Fletcher

    September 21, 2020 at 12:08 am

    Great recipe, was a fun new taste with the sesame oil! All the flavors blended together really nicely.

    Reply
  28. Rochelle Maxfield

    September 12, 2020 at 7:51 pm

    Made this for supper tonight. Our large family really enjoyed it even our picky kids. Definitely a keeper.

    Reply
  29. Marion

    August 29, 2020 at 2:12 pm

    Fantastic recipe. Tried for the firdttime and I know this will be a family favourite for sure. I slightly alternated the recipe a bit as I added some cream to the residue at the end and then put the chicken thighs back in it. 5 star recipe. Thankyou

    Reply
  30. Missy

    August 12, 2020 at 9:10 pm

    This was excellent and super easy!

    Reply
  31. Debbie Walsh

    July 19, 2020 at 7:17 pm

    This chicken is phenomenal!!! Thank you so much for sharing ~ it’ll be added to my bi-monthly menu rotation 😉 But let’s call it Garlic-Butter Braised Chicken Thighs – to make it sound a bit more official? This recipe is truly masterful.

    Reply
  32. Gail

    June 04, 2020 at 9:34 am

    I only have chicken thighs with bone in. If I use those would I just have to increase the cooking time? By how much?

    Reply
    • victor

      June 04, 2020 at 10:02 am

      I would do them exactly as boneless but increase the time in the last step (low heat, covered) to about 7-10 minutes. Even longer if you like. I make chicken wings a similar way and cook them low and slow for 20 minutes, they come out super tender. Bone-in, skin-on chicken legs, thighs or wings taste much better when cooked a bit longer to about 185F.

      Reply
  33. C Holland

    June 03, 2020 at 1:56 pm

    Amazingly moist and tender! I marinated thighs for 3 hours and used sliced red onion since I didn’t have green onions.This is a recipe I’ll definitely share.

    Reply
  34. Anne Marie

    April 19, 2020 at 12:01 pm

    Can I use an airfryer for this recipe?

    Reply
    • victor

      April 19, 2020 at 12:22 pm

      Hi Anne Marie, I haven’t done boneless thighs in my air fryer so not sure what adjustments you need to make, but take a look at the skin on air fryer chicken thighs recipe, it may be helpful.

      Reply
  35. Kelly

    April 19, 2020 at 9:12 am

    I’m not a fan of chicken thighs but this looks so delicious would this Recipe be suitable for drumsticks with skin? Any tweaks suggested if so?

    Reply
    • victor

      April 19, 2020 at 12:31 pm

      Absolutely! Use the seasonings from this recipe and cook using this pan-fried extra tender chicken wing recipe. You will love it. Or bake like in this baked drumsticks recipe. If you have an air fryer (everyone should!) – air fry those drumsticks.

      Reply
  36. Gracie Lou

    April 05, 2020 at 2:31 pm

    This recipe is so easy and delicious. The chicken thighs were so flavorful!

    Reply
  37. Gwrn

    March 28, 2020 at 9:34 pm

    This recipe was so easy and delicious. I marinated the chicken for one hour and I reduced the sesame oil to 1/2 tablespoon and did not add any salt. So delicious

    Reply
  38. Tamera Kemp

    March 23, 2020 at 7:57 pm

    This was delicious! My husband kept raving about it. I did not use the green onions or parsley, but I can see how it would have added a little extra. Still great without it.

    Reply
  39. LuAnn

    March 08, 2020 at 6:48 pm

    Cooked these on our grill (it’s been a gorgeous early spring day) with russet potato slices and lemon parmesean asparagus – all done on the grill. Oh. My. Goodness. Such a wonderful and flavorful spring meal! This chicken would be great with ANY sides! Btw, I marinated the chicken thighs 4-6 hours. You need to make this chicken.

    Reply
  40. LuAnn

    March 08, 2020 at 6:47 pm

    Cooked these on our grill (it’s been a gorgeous early spring day) with russet potato slices and lemon parmesean asparagus – all done on the grill. Oh. My. Goodness. Such a wonderful and flavorful spring meal! This chicken would be great with ANY sides! Btw, I marinated the chicken thighs 4-6 hours. You need to make this chicken.

    Reply
  41. Ralph

    February 11, 2020 at 7:25 pm

    Will try cooking on pellet grill and leave more comments and Pictures.

    Reply
    • victor

      February 12, 2020 at 1:08 pm

      Looking forward to those. Happy cooking!

      Reply
  42. Helen

    February 08, 2020 at 5:25 pm

    Just made this recipe and it’s fantastic! I only used half of the sesame oil and I didn’t have any parsley, but it’s still very tasty. Will be adding this to my collection!

    Reply
  43. Amy

    February 07, 2020 at 6:32 pm

    Delicious! The only thing I changed was cooking the chicken in olive oil instead of butter because of a dairy allergy. I had rice and sauteed kale on the side. So good.. This recipe is a keeper.

    Reply
  44. Mel

    January 31, 2020 at 2:47 am

    Hi! I tried this once and it was really good. I would like to make this for a party. If I would like to prepare a lot more at one time, can I do this in an oven? How would you suggest it to be done?
    Thanks!

    Reply
    • victor

      February 02, 2020 at 7:25 am

      Hm, you could bake them but they will have a different flavor. I would definitely try broiling them. I have several broiled chicken recipes, check them out for instructions.

      Reply
  45. Carole

    January 12, 2020 at 7:25 pm

    Was very surprised at how good it was! Doubled the marinade but used less than half of the salt and pepper the recipe called for. Served it with rice and a little bit of Sriracha sauce. Amazing!,

    Reply
  46. Colleen

    December 10, 2019 at 10:54 pm

    Deliciously beautiful photos. The black handled skillet looks well loved and used. Curious to know what type of pan it is as it doesn’t appear to have a nonstick surface. I will make your recipe tomorrow on my (black & scratched up) nonstick coated fry pan but am interested in using a non-coated pan in future. Any advice in my search for a new must-have non stick skillet? Thanks muchly!

    Reply
    • victor

      December 11, 2019 at 10:06 am

      It’s just an old copper pan I picked up on a garage sale many years ago. It’s sometimes tricky to use by I like it. As far as non-stick pans go, I like ceramic non-stick pans, I own two of them.

      Reply
  47. Elaine

    November 22, 2019 at 7:28 pm

    Delicious! The only thing I would do is half the sesame oil but that’s personnal preference. I actually use it a lot but guess not quite as much. Thanks for a great recipe!

    Reply
    • victor

      November 22, 2019 at 11:30 pm

      You are very welcome!

      Reply
  48. melissa

    November 21, 2019 at 5:58 pm

    finally a recipe that has actual flavor and isn’t bland! this is no my go to recipe for cooking chicken!

    Reply
    • victor

      November 21, 2019 at 6:47 pm

      Glad to hear it, Melissa. Enjoy!

      Reply
  49. Donna

    October 28, 2019 at 12:51 pm

    I had some chicken thighs in my freezer that I wanted to use up, so I searched easy thigh recipes and this one came up. It came out perfect, although I did tweak it a little because I love sweet, savory and spicy, so I added some sweet Thai chili sauce and a little sugar to the marinade. I let it marinate for more than an hour, and since I did 12 thighs instead of 8, I browned the pieces in batches then added them all back to the pan with all the juices to simmer for a while. Delicious with rice, but it’s great with roasted potatoes too.

    Reply
  50. Nazia

    October 13, 2019 at 9:23 pm

    AMAZING! This was my first time making this chicken. I followed the recipe exactly and it was delicious! This recipe will now join my recipe box – it’s a keeper! My kids and husband loved the flavours!

    Reply
  51. Jolie Millar

    September 22, 2019 at 9:13 pm

    This chicken is amazing.. I made it for the first time tonight as a meal prep meal….it never made it to our fridge. My husband (who said he wasn’t hungry) could not stop eating it, I’ve never seen him like that, he gave me a bite and we laughed out loud and looked at each other as we ate like it was our last meal. A-M-A-Z-I-N-G. Thank you for sharing.

    Reply
  52. Rose

    September 18, 2019 at 4:48 pm

    Can this recipes be used in baking

    Reply
    • victor

      September 19, 2019 at 7:42 am

      I don’t see why not. I would add more sauce though and bake similar to my baked maple skinless chicken thighs.

      Reply
  53. Jeannette

    September 08, 2019 at 8:16 pm

    I added some Chinese 5 spice and we grilled the thighs. Served with coconut rice. Incredible and family said needs to be made weekly! Thank you for the great recipe!

    Reply
  54. Deborah

    August 13, 2019 at 9:30 pm

    What oil?? The tiny bit of sesame oil?

    Reply
    • victor

      August 13, 2019 at 11:53 pm

      Yes, the recipe instructs to use sesame oil.

      Reply
    • Shelby

      November 22, 2019 at 1:02 pm

      Do we need the green onions and parsley?

      Reply
  55. Wendy

    August 08, 2019 at 1:39 pm

    Can you use an electric frying pan?

    Reply
    • victor

      August 09, 2019 at 8:26 am

      I’ve never used one but I don’t see why you couldn’t.

      Reply
  56. Ali

    July 22, 2019 at 9:38 pm

    This was amazing!! I grilled our chicken. It’s the best chicken I’ve had in a while. Thank you! I paired mine with grilled mushrooms, corn on the cob, and watermelon. I couldn’t stop eating!! Yum.

    Reply
  57. Don DeMarte

    July 19, 2019 at 10:58 pm

    Made it on a charcoal grill. Came out awesome!! Thank you!!

    Reply
  58. Sherry Humphries

    July 17, 2019 at 7:33 pm

    This was DELICIOUS! 😋 Thanks for sharing!

    Reply
  59. Ana

    July 15, 2019 at 2:31 pm

    Very easy and tasty. A keeper!

    Reply
  60. MARILYN Hanney

    July 11, 2019 at 7:10 pm

    Very quick and easy recipe. Cooked on grill. Yummy!! Saving this recipe!!!

    Reply
  61. Deena

    June 22, 2019 at 3:08 pm

    Hi, Just read through your recipe and the comments on it. I’m definitely going to have to try it, today! I’m using boneless skinless legs since that’s what I have on hand. It should be a close match. I’ll keep you posted on the results!

    Reply
    • victor

      June 22, 2019 at 6:44 pm

      Please do and good luck with the recipe.

      Reply
  62. Brittany

    May 23, 2019 at 7:37 pm

    Simple and delicious! Even picky kids asked for more! I made with a side of coconut rice and roasted broccoli. Will definitely be adding to dinner rotation. Thank you for sharing this recipe.

    Reply
    • victor

      May 23, 2019 at 8:46 pm

      You are very welcome, thank you for leaving your feedback. Coconut rice and roasted broccoli sound like a great match for this chicken.

      Reply
  63. Kim

    May 10, 2019 at 10:05 am

    Do the parsley and green onions go into the marinade? It says that additional can be used as garnish- but all the ones in the picture look raw- not cooked, which they would be if they were used in the marinade.

    Reply
    • victor

      May 11, 2019 at 5:26 pm

      Yes, they go in the marinade but you can also garnish with fresh ones on top. We like eating a lot of greens so we add more when serving.

      Reply
  64. Kaye Heins

    April 30, 2019 at 8:50 pm

    This was every thing Victor said it would be! ( I did a 35 min marinade & I used a 12″ cast iron pan). I did add some fresh sliced mushrooms, too! It was absolutely Quick, Delicious & SO juic! I’ll definitely make this again!

    Reply
  65. Chuck C

    April 27, 2019 at 7:24 pm

    I’ve made this many many times it’s awesome. Try some toasted sesame seeds,

    Reply
  66. Marybeth

    April 03, 2019 at 8:26 am

    So glad I happened onto this recipe! It is truly delicious and yet so simple to prepare. If the chicken thighs you are using seem on the large side, you may want to double the marinade recipe. Thank you so much for this one… As said in many of the comments below, this will become a staple in our family dinners. 🙂

    Reply
    • victor

      April 03, 2019 at 9:48 am

      Thank you for the kind words, Marybeth. Glad to hear that you like our recipe.

      Reply
  67. Laura

    March 14, 2019 at 11:12 am

    Love love love!!!! Even my picky 2yr old loves it!!

    Reply
  68. Kathy Hudak

    February 28, 2019 at 9:40 pm

    I followed this recipe exactly as written. It was DELICIOUS! I served it with a salad and scalloped potatoes. My husband said several times that it was wonderful. The chicken was moist and so tasty! And mine looked exactly as pictured. Thank you for sharing this recipe!

    Reply
  69. blake robinson

    February 26, 2019 at 10:35 pm

    So delicious! So much so that my picky 11 year old daughter wants it for lunch tomorrow!

    Reply
  70. Debra

    February 26, 2019 at 7:52 pm

    I just made this tonight and it was simply wonderful, emphasis on the simple. Emphasis on the flavor and tenderness as well. I cooked rice in chicken stock to go with it and eaten with the chicken, no gravy, sauce or any other enhancement was needed. This one goes into my personal recipe book.

    Reply
  71. KS

    February 24, 2019 at 7:56 pm

    OH MY GOSH!!! Yes, I am screaming:-p

    When I am cooking something like soup or chicken pot pie, I always go for thighs. I roast them because so much flavor.

    These are PHENOMENAL as a stand-alone meat option.

    Reply
  72. Joann

    February 22, 2019 at 5:00 pm

    I’ve made this recipe many times since I found it a few months ago. So delicious and simple!! It’s a regular in my dinner rotation for meal prep for my work weeks. I found marinating it a few hours is perfect. Overnight is a little to much for my taste. Thank you for sharing this!

    Reply
    • victor

      February 22, 2019 at 7:43 pm

      You are very welcome, thanks for your feedback, Joann.

      Reply
  73. Chanda Phelps

    February 17, 2019 at 7:49 pm

    My family loved this chicken recipe. I served it with lemon rice and roasted carrots. Thanks for sharing!

    Reply
    • victor

      February 17, 2019 at 9:31 pm

      You are very welcome!

      Reply
  74. Anna lovelace

    February 17, 2019 at 6:20 pm

    I don’t usually leave reviews but this chicken came out great:) I thought the Marianade wouldn’t be enough but it really is and trust her on the nonstick skillet not the cast iron. I can’t wait for my packed lunches this week I paired with brocolku and cauliflower. Even tho it’s healthy it tastes so good I just can’t wait !

    Reply
  75. Michelle Davis

    February 14, 2019 at 7:17 am

    This was excellent. Even my picky husband liked it. He said it’s the “Best internet chicken I’ve made yet”. As others have stated I did add a little ginger. I’m a novice cook and this was very easy to make! One last thing I bought the wrong parsley. It still turned out good and I have the recipe since I only made four thighs. Thank you for posting!

    Reply
    • victor

      February 14, 2019 at 8:31 am

      You are very welcome. Glad it turned out great and you guys like the dish. There are more easy to make and delicious recipes on my blog, check them out.

      Reply
  76. Chanda Phelps

    February 13, 2019 at 12:00 pm

    Have you tried reducing the marinade down to make a sauce to put over rice?

    Reply
    • victor

      February 13, 2019 at 2:57 pm

      Haven’t tried with this recipe but sounds like a great idea. I would increase the amount of the sauce though.

      Reply
  77. janet

    February 12, 2019 at 1:02 am

    This may seem like a silly question, but I am a novice cook! When you put the thighs in the pan to sear them after marinating them, does all the marinade go in with the chicken to cook? Or do you just discard? Thank you! I just bought some thighs today & was looking for recipes to make with them. Hope you see this because I’d love to make this for tomorrow’s dinner.

    Reply
    • victor

      February 12, 2019 at 6:35 am

      Hi Janet,

      No, we don’t add the liquid to the pan, just the thighs. They will brown better without the liquid. We don’t dry them or anything, just shake off excess liquid and fry. Best of luck! Let me know how it goes.

      Reply
  78. Lynette G.

    January 30, 2019 at 8:25 pm

    Great recipe. Love the taste! I would give it a 10!

    Reply
  79. Ann

    January 26, 2019 at 12:37 pm

    Is the calorie count for 1 serving ? 360 calories for one thigh seems high? For your baked maple chicken is only 169 calories?

    Reply
    • victor

      January 26, 2019 at 3:08 pm

      I agree, seems high. I recalculated based on 1 thigh per serving and the value is now comparable to that of the baked maple chicken thigh.

      Reply
  80. John

    December 18, 2018 at 11:05 pm

    Quick, easy and delicious!

    Reply
  81. Jennifer

    December 16, 2018 at 9:24 pm

    So delicious. When something is really good, we add it to the “Make Again List”. There isn’t an actual make again list…..probably should be…. but this certainly goes on it!

    Reply
  82. Deborah Cowdery

    December 05, 2018 at 10:08 pm

    I always have boasted I can make chicken a thousand and one ways so I am always looking for a new one to try. This is one that I will repeat over and over. It was so good! The marinade is definitely the key making it such a flavorful dish. Thanks!

    Reply
  83. erica

    November 29, 2018 at 8:17 pm

    This was great! I left the chicken skin on, thinking it would get nice and crispy. That is definitely a no go: flabby skin and super oily. I shouldn’t have been surprised, but yeah… Next time I’m listening to you 😉 I used cilantro instead of parsley and added sliced jalapenos. I loved the flavor! Slowly making my way through your recipes and I’m 2/2 successes so far!

    Reply
    • victor

      November 30, 2018 at 9:41 am

      Hi Erica, I am very happy that you like my recipes and hope you will find even more them to your liking. Cilantro and jalapeno combination sounds great, I will try it. I may even add some Mexican oregano into the mix. Oh, I have a few great recipes to get crispy skinned chicken thighs, this one definitely is not designed for it.

      Reply
  84. Karen Davison

    November 26, 2018 at 4:20 pm

    It’s quick – which is what I need and needless to say it tastes great – I did add some ginger paste – I love ginger. This will defnitely be a regular dinner item

    Reply
  85. Dana Martin

    November 07, 2018 at 2:15 pm

    Delish! Made last night per the recipe but did add a splash of fish sauce and grated ginger to the marinade. Served with roasted carrots, sautéed kale and jasmine rice. A perfect autumn comfort meal!

    Reply
  86. Karen

    October 15, 2018 at 6:33 pm

    I’m making these again tonight for the third time in 2 weeks. So easy and delicious!

    Reply
  87. Melissa

    October 11, 2018 at 8:04 am

    This looks delicious. If I use a slow cooker should I use bone-in and skin on?

    Reply
    • victor

      October 11, 2018 at 9:09 am

      Melissa, I’ve never tried cooking skinless, boneless chicken in a slow cooker, but I’ve had great success with skin-on, bone-in ones. Check out this recipe: https://ifoodblogger.com/slow-cooker-chicken/.

      Reply
  88. Alissa

    September 23, 2018 at 7:51 am

    Can you bake these in the oven?

    Reply
    • victor

      September 23, 2018 at 8:19 pm

      I responded to this question above, I don’t like how skinless chicken thighs turn out in the oven. Skin-on, bone-in thighs are better suited for baking IMHO.

      Reply
  89. Kirsten

    September 16, 2018 at 6:11 pm

    So you think cooking in the oven instead of a pan will be just as good?

    Reply
    • victor

      September 16, 2018 at 8:57 pm

      Frankly, I don’t like how skinless chicken thighs turn out in the oven. Skin-on, bone-in thighs are better suited for baking IMHO. So, to answer your question, no, I don’t think they will be.

      Reply
  90. Maira

    September 15, 2018 at 9:27 pm

    We love love love this chicken at our house. Thank you so much for sharing your wife’s recipe. My kids gobble it down and demand to take leftovers to school the following day. I substitute the butter with ghee 🙂

    Reply
    • victor

      September 15, 2018 at 9:29 pm

      Glad to hear it, Maira. Thanks for your feedback.

      Reply
  91. Sherri

    August 28, 2018 at 7:00 pm

    I usually grill chicken thighs, but it’s raining today. So glad I found this recipe! Delicious! I am going to try the other recipes on your blog. Thank you!

    Reply
    • victor

      September 02, 2018 at 6:47 pm

      You are very welcome!

      Reply
  92. Jen

    August 26, 2018 at 6:10 pm

    I just made this tonight. I added ginger and subbed in rice vinegar (I don’t have any fun oils in the house).

    End result-DELICIOUS!

    Reply
  93. Seasons01

    August 22, 2018 at 4:51 pm

    I only had two pieces of chicken. I used regular soy sauce so I reduced the salt I added to maybe a 1/4 of a tsp. I also don’t like Parsley in my dishes so I left that. I will try it sometime in the future.

    Wondering if I can make this dish with pounded boneless chicken thighs? My husband and my son prefer white meat. I would think I would lesson the cooking time a little bit all around??

    This was an awesome dish.

    Thank you!

    Reply
    • victor

      August 27, 2018 at 8:23 am

      I think you meant to say pounded boneless chicken breasts… yes, you absolutely can. Make them thin. I like cutting my in half lengthwise. I fry them over high heat 2-3 minutes per side, with the lid on and a small crack left on the side to let some steam escape.

      Reply
    • Seasons01

      September 26, 2018 at 5:58 pm

      Yup… chicken breasts… thanks!

      Reply
  94. Laura

    August 15, 2018 at 9:26 pm

    I plan to make this a day ahead and serve it in as part of a buffet in the connect crockpots, are you familiar? Any suggestions on how you refrigerate and warm up? thank you!

    Reply
    • victor

      September 02, 2018 at 7:11 pm

      Sorry for the delay responding (your message got into a spam folder) and hope it’s still not too late. I find that the best way to refrigerate chicken is to keep it, with juices, in an air tight container so that it doesn’t dry out. Then warm up slowly until it hits 160F. Slow cooker on low will work great if time permits. Warming up on a frying pan over medium heat will work too. Keeping the lid on helps keep the meat moist. Microwaving is probably the worst method.

      Reply
  95. Val

    August 14, 2018 at 8:21 pm

    Oh my goodness this recipe is delicious! Please tell your wife thank you. (And you too for sharing 😊) I only cook in cast iron and have never tasted such delicious, tender, and flavorful boneless chicken thighs. Both hubby and I are hooked and now can enjoy inexpensive boneless chicken thighs with just about any recipe combination we choose. We will be trying more of your recipes for sure.

    Reply
    • victor

      August 15, 2018 at 10:57 am

      You are very welcome, from me and my wife. Glad to hear that you guys enjoyed our recipe.

      Reply
  96. Linda

    August 10, 2018 at 2:46 pm

    I would like to thank you on behalf of my entire family for this great chicken thigh recipe. My kids and my husband have never been more excited about chicken before. Frankly, neither have I. This recipe is our family favorite chicken recipe too!

    Reply
  97. Nina

    June 24, 2018 at 6:14 pm

    Great recipe and wonderful instructions. I haven’t had much luck cooking chicken thighs on the stove top but this recipe is a keeper! I look forward to making more of your dishes!

    Reply
    • victor

      June 24, 2018 at 7:02 pm

      Thank you for the kind words. Happy cooking!

      Reply
  98. Alexa

    May 19, 2018 at 8:51 pm

    Really good chicken thigh recipe. A+++!

    Reply
  99. Patti Goodman

    May 14, 2018 at 1:45 pm

    Hey Victor! They turned out very well, so well, that I’ve made them about 5 times now! I’ve made them with just ginger and then with just garlic and then I made them twice using both and I think that one is our fave!!! The hubster LOVES them, even does a little goofy “happy dance” when I make them because he knows he can take the leftovers for use in a sandwich the next day lol Our picky 13 year old son loves them too and I like the left overs to put into a salad…Thank you!!!!!!!!

    Reply
    • victor

      May 14, 2018 at 9:48 pm

      You are very welcome! I will pass your feedback to my wife, I am sure she will be very happy to hear it as this is one of her signature recipes.

      Reply
  100. Bonny

    May 11, 2018 at 6:31 am

    I lіke thiѕ recipe veгy mսch, the chicken is quick and very tasty.

    Reply
  101. Marcia

    May 10, 2018 at 3:02 pm

    Very good thighs. I will be making them again.

    Reply
  102. Alyssa

    May 10, 2018 at 10:50 am

    I made these last night for dinner and they just disappeared within minutes. I had to make another batch, thankfully I had more thighs in the fridge. This is one of the best chicken thigh recipes I’ve every tried. Many thanks!!!!!

    Reply
    • victor

      May 10, 2018 at 2:39 pm

      You are very welcome, Alyssa.

      Reply
  103. Patti Goodman

    April 25, 2018 at 1:30 pm

    I have been pouring over recipes for the 2 1/2 lbs. of bn./sn chick thighs that I have and I keep coming back to this one! I’m omitting the green onions and parsley, partly because I don’t have any on hand and also because, well, it’s green stuff, we want the meat! lol Anyway, my question is…Since I don’t have any fresh garlic either, (I know, I desperately need to go to the market!) I was wondering how it would be to use minced ginger (the jarred kind) ?? I’m thinking that it might actually work pretty well since there seems to be an Asian theme going on with the sesame oil and soy sauce!! Unless you warn against it for some reason, I think I’m going to give it a try!!

    Reply
    • victor

      May 07, 2018 at 9:35 pm

      Hi Patty, so sorry for replying so late – I missed your comment. You are right about the Asian theme and ginger – it will go well with this recipe and you can use it in place of garlic just fine. How did it turn out?

      Reply
  104. Sherry

    April 03, 2018 at 3:39 pm

    Is the sesame oil toasted sesame or regular?

    Reply
    • victor

      April 03, 2018 at 3:48 pm

      Mine says ‘pure sesame oil’. Doesn’t mention that it’s toasted. That said, toasted = more flavor.

      Reply
  105. Dana

    August 19, 2017 at 4:06 am

    Are you using boneless and skinless thighs? I didn’t see “skinless”.

    Reply
    • victor

      August 19, 2017 at 7:44 am

      Yes, boneless and skinless. Thanks for pointing that out. Recipe updated.

      Reply
  106. Beth Rossiter

    April 03, 2017 at 6:33 pm

    This recipe is lovely but my sesame oil was suspect so I substituted :
    white truffle oil
    kikoman teriyaki sauce
    rosemary for garlic -truffle oil was distinctly garlicky
    I added a sliced apple at the end just to warm.
    and it was delightful 🙂

    Reply
    • victor

      April 03, 2017 at 6:34 pm

      Thank you for sharing. Sounds interesting, I will give a try.

      Reply
  107. Meg

    March 22, 2017 at 6:37 pm

    Was looking for something easy to do with chicken thighs and this did not disappoint! My husband had thirds which means he really liked it and that says a lot since he is a picky eater. All three of my kiddos ate it too and in record time. I will definitely be making this again soon! Thanks for sharing this recipe.

    Reply
    • victor

      March 22, 2017 at 6:41 pm

      You are welcome! Glad your family enjoyed the dish.

      Reply
  108. Loretta

    March 22, 2017 at 10:53 am

    What can I use in place of sesame oil? I have walnut, olive, covonut, canola and almond oil.

    Reply
    • victor

      March 22, 2017 at 11:13 am

      Hi Loretta,

      The beauty of using sesame oil in this recipe is its wonderful sesame fragrance which you can’t really substitute. However, any other oil will work just fine. I would try something less boring than canola. You have a nice selection, just pick what you like the most. Walnut sounds really good. I would definitely try it.

      Reply
  109. Jennifer Cloninger

    March 21, 2017 at 6:30 pm

    This was the best chicken I’ve ever made, hands down!! My husband said 5 stars all the way and my two kids are already asking me to make it again!! I’m so glad I found this website and your delicious recipe!! Love Love Love it!!

    Reply
    • victor

      March 21, 2017 at 6:32 pm

      Thank you for posting your feedback, Jennifer. Glad to hear that your family liked the recipe.

      Reply
  110. Jennifer

    February 27, 2017 at 4:33 pm

    Have you ever added a little honey??
    I think I’m going to try it.

    Reply
    • victor

      February 27, 2017 at 4:35 pm

      Not with this recipe, but I see what you mean. I think honey will be a great addition.

      Reply
      • GraciousChristina5

        December 17, 2019 at 8:13 pm

        I’ve tried this recipe in a few versions lately, they’re always delicious!! We chop up our chicken in bites first, then marinate and saute. Tonight I added ground ginger, Italian seasoning and some honey. I don’t usually add salt and pepper since people can to their own liking. It is fantastic. Thanks for the inspiration.

        Reply
  111. Ed

    June 25, 2016 at 11:13 pm

    Hi I am currently trying to lose a few pounds, so I am counting calories. Do you know how many calories are in each thigh? Any other nutritional information would be helpful.

    Reply
    • victor

      June 25, 2016 at 11:26 pm

      Ed, anything I would give you would be an approximation as the calorie count depends on the size of the thighs, and the specific ingredients you will use. I would suggest plugging your ingredients into this calorie calculator – https://www.caloriecount.com/cc/recipe_analysis.php – and then weighing your portions.

      Reply
  112. Kay Morrow

    February 11, 2015 at 6:13 pm

    I love this dish and make it often!

    Reply
    • victor

      February 11, 2015 at 10:11 pm

      Glad you like it, Kay. One of the most often cooked dishes in our family too. Quick to prepare and delicious.

      Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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