The juiciest boneless chicken thighs!

The juiciest chicken thighs..to be precise BONELESS chicken thighs. Thighs are by far the best cut off a chicken hands down.  This recipe is so so simple and you will be making it every week I promise. 

It isn’t commonly used as people usually just buy chicken thighs with the bone in. So just make sure you get your butcher to debone the thighs and you’re good to go, or better yet do it your self if your skilled in this department. I am not.  So I leave that to the butcher!

Boneless thighs are so flavourful and succulent it is impossible for you to NOT make these juicy when cooking. But if you need a little help then follow this recipe and you won’t be disappointed.

All you need is a few ingredients and everyone will be thanking you, come dinner time tonight! You can totally change this up to what you have on hand. I used:

• A large roasting pan/dish
• Boneless chicken thighs
• A beautiful blend of aromatic spices + sea salt and black pepper
• Onion
• Garlic
• Coriander
• Red peppers
• Cherry tomatos
• Potatoes

Marinating the thighs for a couple of hours in the fridge is best BUT you could totally make these with a 30 min rest time too. to be honest I have made them straight away plenty of times, but for maximum flavour marinate these in the morning and you’ll be very happy come dinner time!

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The juiciest boneless chicken thighs

Ingredients

• 1 kilo chicken thigh BONELESS
• 2 medium sized potatoes
• 1 red pepper
• 1 red onion
• 3/4 cloves garlic
• 1 lemon
• 1 handful corriander
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• 1 tablespoon onion powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon salt (or to your taste)
• 2 tablespoons extra virgin olive oil

Instructions

1. Wash your chicken as you usually do, i just soak in vinegar and water, rinse and patch dry with paper towel.

2. Chop up the potatoes, onion and blend the garlic and corriander together to form a paste, use a dash of water if your processer/blender needs help blitzing.

3. Season chicken with all the spices and salt. Leave some for the veggies.

4. Add the onion, potato and peppers. Season these as well.

5. Pour the garlic and corriander mixture now.

6. Drizzle oil on top, squeeze lemon juice on top and mix until fully combined.

7. Bake in the oven for 20 mins or untill fully cooked and browned nicely.

8. Half way through turn the chicken over in it's jucies and the veggies to get nice even browning on both sides.

9. After the 20 mins is over enjoy and plate up with your fav side dish. We love this with bulgar wheat. Rice, pasta or some green veggies would great as well. Leftovers make a great sandwhich the next day too!