Baked Boneless Chicken Thighs with Garlic Butter
These baked boneless chicken thighs come out perfectly golden and juicy with a rich garlic butter sauce. A quick dry-brine and a cold skillet start make the skin shatteringly crisp. Ready in 45 minutes!
Equipment
- 10-inch cast iron skillet
- Cooling rack and baking sheet
- Tongs
- Instant-read thermometer
Ingredients
For the Chicken
- 4 boneless skin-on chicken thighs (about 1.5 lbs)
- 1 tsp kosher salt
- 1/4 tsp baking powder
- 1 tbsp avocado oil (or other high-smoke-point oil)
For the Garlic Butter Baste
- 2 tbsp butter (salted or unsalted)
- 5-6 cloves garlic, smashed
Instructions
- Pat the chicken thighs dry with paper towels. Mix the salt and baking powder together and sprinkle evenly over both sides of the thighs. Place them skin-side up on a wire rack set over a baking sheet and pop them in the fridge, uncovered, for at least 15 minutes (up to 24 hours).
- Preheat the oven to 425°F with the rack in the upper third.
- Place your cast-iron skillet on the stovetop over medium heat. Add a drizzle of avocado oil. Place the thighs skin-side down in the cold pan. You should hear a gentle sizzle, not a loud spatter.
- Cook for 4-5 minutes without moving them. The skin should release easily from the pan when it's ready. Flip and cook for 1 minute on the bone side.
- Toss in the butter and smashed garlic cloves. Transfer the skillet to the oven. The butter should melt and foam around the thighs immediately.
- Bake for 15-20 minutes. At the 10-minute mark, baste each thigh with the melted garlic butter from the pan. The thighs are done when an instant-read thermometer reads 175-185°F in the thickest part. The skin should be deep golden-brown and the juices should run clear.
- Let the thighs rest in the skillet for 5 minutes before serving. This allows the carryover cooking to finish and the butter sauce to settle.
Notes
Storage and Reheating: Store leftover thighs in an airtight container for up to 4 days. Reheat at 375°F for 10-12 minutes to restore crispness. Freeze in a single layer then transfer to a freezer bag for up to 3 months.
Tips for Success: Don't skip the dry-brine, even for 15 minutes. Start with a cold pan. Use smashed garlic, not minced. The thermometer should read 175-185°F for perfectly tender thighs.
Variations: For dairy-free, swap butter for avocado oil. Add red pepper flakes for heat, or fresh herbs for a herby butter. See the full article for more ideas.