Best cut of chicken. Ever.
Before I learned how to cook I used chicken breasts for every single chicken recipe I ever made. Then I tried bone-in, skin-on chicken thighs and they were delightful but then magic happened and I found them; skinless, boneless chicken thighs!
Bake. Grill. Broil. Crock-Pot. Insta-Pot. Pan-Fry.
My general go-to is baking. Without bones and skin the thighs cook quickly and will still be tender if done right.
4 Boneless Skinless Chicken Thighs
1 TBSP Olive Oil
2 TBSP Berbere Today, Gone Tomato Munching Box Spice Blend
Preheat oven to 400
Put olive oil and chicken thighs in a medium bowl, coat thighs completely.
Add 2 TBSP Berbere Today, Gone Tomato Spice Blend and rub evenly.
Place thighs on foil-lined baking sheet (with grill rack for crispier chicken).
Bake at 400 for 30 minutes or until internal temperature reaches 175.
Let rest for 5 minutes, then plate, serve and enjoy!
Great sides for this are asparagus, green beans, and broccoli.