Learn how to make juicy boneless, skinless chicken thighs in two different ways! I’ll show you how to make oven-baked chicken thighs and pan-seared chicken thighs on the stovetop. Both cooking techniques are quick, easy, and result in super moist and juicy chicken thighs.

This healthy chicken recipe is naturally gluten-free, paleo, Whole30, and keto-friendly, so it’s perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.

BEST BAKED CHICKEN THIGHS: https://cleananddelicious.com/baked-boneless-skinless-chicken-thighs/

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Garlic Mashed Potatoes: https://youtu.be/MYcCeeGNgaw
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Baked Chicken Breast: https://youtu.be/K84FC33mNxQ
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2 pounds boneless, skinless chicken thighs (6-88 thighs)
1 tablespoon avocado oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon cumin (or smoked paprika)
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper.

Remove the chicken from the fridge at least twenty minutes before baking.
Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a paper towel.

In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt, and pepper.

Place chicken thighs in a large bowl, drizzle with avocado oil, and sprinkle with spice mixture.

Use your hands to mix the spices into the chicken and then transfer the chicken onto the prepared baking sheet.

Bake for 20 minutes or until the chicken has reached an internal temperature of 165ºF.

Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.

Serving: 1chicken thigh | Calories: 157kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 393mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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