Berbere Chicken Thighs (Boneless and Skinless)

Berbere Chicken Thighs (Boneless and Skinless)

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

Berbere Seasoning 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.

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