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Chicken may sometimes have a terrible reputation for drying out in the oven, but we won’t let that happen here. With chicken thighs you don’t need to worry—even if they’re skinless and boneless. These boneless chicken thighs first get marinated in an easy honey mustard-esque sauce that makes them so incredibly juicy and flavorful. Baking the thighs at a high temp means less time spent in the oven with even better results. The longer you let your chicken marinate the better they will be. If you only have time for a 30-minute marinade, leave the chicken out at room temperature. If marinating for longer than an hour, go ahead and let it marinate in the fridge.
If refrigerated, I like to take my chicken out and let it warm up a bit at room temperature while the oven preheats. Going straight from the refrigerator to the oven can cause your chicken to tighten up and get tough, and will encourage more uneven cooking. If you give this recipe a try, we want to know what you think! Looking to bake a whole chicken? We Think our Classic Roasted Chicken is pretty much perfect! Editor’s Note: The introduction to this recipe was updated on December 6, 2021 to include more information about the dish.