Bourbon Marinated Baked Boneless Chicken Thighs

5 from 2 votes

Baked boneless chicken thighs are an affordable, fast, and family-friendly dinner!

Course Dinner

Cuisine American

Keyword baked boneless chicken thighs, baked boneless skinless chicken thighs, boneless skinless chicken thigh recipes, marinated chicken thighs

Prep Time 10

Cook Time 20

Marinating Time 2

Total Time 2 30

Servings people

Calories 300kcal

Author Blair Lonergan

2 tablespoons orange juice
2 tablespoons bourbon
2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
¼ cup brown sugar
¼ cup Dijon mustard
2 sprigs (about 2 tablespoons) fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
2 sprigs fresh rosemary leaves, chopped (or 2 teaspoons dried rosemary)
½ teaspoon garlic powder
¼ teaspoon onion powder
2 lbs. boneless, skinless chicken thighs
Kosher salt and ground black pepper, to taste

In a large measuring cup or in a jar with a lid, whisk (or shake) together the orange juice, bourbon, olive oil, sesame oil, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, oregano, rosemary, garlic powder, and onion powder until completely combined.
Place chicken thighs in a large Ziploc bag or bowl. Pour the marinade in the bag with the chicken. Seal the top of the bag and place chicken in the refrigerator to marinate for 2-4 hours (and not more than 6-8 hours). If you’re pressed for time, marinate the chicken for just 15-30 minutes – it will still be good!
Remove chicken from the bag or bowl and discard the marinade. Let the chicken sit on the counter and come to room temperature for about 30 minutes while you preheat the oven.
Preheat the oven to 400°F. Place the chicken thighs on a rimmed baking sheet lined with foil or in a greased baking dish. Season with a little bit of salt and pepper to taste. Bake until the internal temperature in the thickest part of the thigh reads 165°F, about 20-25 minutes. For a more charred, crispy exterior, place the chicken thighs under the broiler for the final few minutes. Just keep a close eye on them because they can burn quickly under the broiler.

For a crispier, more charred exterior, transfer the chicken to the broiler for the final couple of minutes. Just keep a close eye on it because the meat can burn quickly.

Make Ahead: if possible, marinate the chicken thighs for about 2-4 hours (but not more than 6-8 hours). This will yield the most tender, flavorful, and juicy meat. At a minimum, let the chicken sit in the marinade for 15-30 minutes.

Use fresh herbs for the best flavor. If you don’t have access to fresh rosemary or oregano, it’s fine to use a smaller amount of the dried herbs instead.

Line your baking sheet or roasting pan with foil before adding the chicken. This makes clean-up a breeze.

Since the size and thickness of chicken thighs can vary, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165°F.