Quick and easy boneless skinless chicken thigh recipes

These Sweet and Spicy boneless Chicken thighs are incredibly delicious and made on the stovetop. The dry spice rub is sweet-spicy and is a blend of brown sugar and other spices. This easy 15-minute recipe qualifies as a perfect midweek dinner.

Coated with an incredible sweet and spicy dry rub, these boneless skinless chicken thighs taste delicious. The sweet-spicy dry rub for the chicken is really simple and quick to make.

To add to the convenience, the rub has regular pantry staples. For days when you don't have your dinner planned or you are short of time, recipes like these come to the rescue.

The chicken turns out crispy outside and has a juicy center.  Seeing the golden crust, what would surprise you is that these are made on the stovetop in less than 15 minutes.

The stovetop version is as good as the oven-baked one but done in half the time. Quite simply, this is one of my top chicken thigh recipe.

Another best thing about this recipe is the sauce. It has plenty of sauce to drizzle, not to forget all the brown caramelized bits in it, and also the syrup keeps the thighs moist for a long time.

Crispy skin-on chicken thigh is BAE. But crisping the skin on the skillet and then finishing it in the oven takes time.  So I prefer to use boneless skinless chicken thighs to fasten the cooking. And it is possible to get a golden crispy crust on the stovetop.

As far as stove-top recipes go, this one is one of the best.

Ingredients

• Chicken thighs - Recommended skinless boneless chicken thighs which are ideal for this recipe and cooks at the same time as that of the glazy sauce.
• Butter & Oil - Cooked in butter for more flavour and oil is used to increase the burning point of butter.
• Rosemary - Love the herb flavour from rosemary.
• Chicken stock - Gives a body to the sauces.
• Garlic - I have used cloves of garlic which when cooked along with the stock infuses it with its flavour.

Epic Sweet and Spicy Dry Rub

This spicy rub is everything in this recipe. A blend of Brown sugar, garlic powder, onion powder, paprika, smoked paprika, salt, and pepper. All these ingredients are easily available.

Brown sugar doesn't make the seasoning very sweet. Rather it brings together all the flavors.  Smoked paprika gives a smokiness that is so so delicious.

The best thing about this seasoning mix is you can make a big batch and keep it in an airtight container. It comes in handy.

Cooking Tips

It is a good thing that cooking with Chicken thigh is very forgiving. Unlike Chicken breast, thighs don't get rubbery and dry if cooked for a little longer.

To get the best out of skinless boneless chicken thighs, cook it right.

• A mix of butter and oil works always better. Butter gives the richness to the sauce and oil prevents the butter from burning.
• I love garlic and always go a little overboard with it. It adds flavour to the pan sauce.
• Chicken and rosemary is a fantastic combination. It gives a freshness to the dish. You can substitute it with thyme or parsley if you prefer.

Serve With

This is a perfect side-dish. Serve these Chicken thighs along with some rice with all that incredible Juice drizzled on top or with a light salad like this Italian Chopped salad or Airfryer Roasted Broccoli on the side.

Store

You may store the cooked chicken thighs as it is in either the refrigerator or freeze them. Always use an air-tight container or zip-lock to store them.

While taking it out from the refrigerator, just warm them in the microwave or on a pan for 5 minutes.

If you have frozen them, then let them thaw out until they come up to room temperature. Microwave or heat it on a pan.

We do not have to sear the chicken thighs again and the sauce just needs to be hot again and will warm the thighs too.

Other Chicken Thigh Recipes

Creamy Garlic Chicken Thighs

Street-style Chicken Shawarma

Honey Sriracha Chicken

Lemon & Thyme Roast Chicken

Slow cooker Creamy Chicken Thighs

Baked Garlic Parmesan Chicken thighs

Frequently Asked Questions

How to get a crispy crust on chicken thighs?

For a crispy crust, sear seasoned chicken thighs in butter for about 2-3 minutes. Press with the back of the spatula, so that the boneless chicken thighs are almost flat on the skillet.
This ensures the chicken is seared evenly. Then lower the heat and cook slowly for another couple of minutes for the chicken to cook through.

Can this be made with Chicken Breast?

Chicken breast is the widely preferred cut. It is leaner and comparatively inexpensive. Yes, we can use chicken breast instead.
Cut chicken breast lengthwise to get a thinner uniform fillet and also adjust the cooking time accordingly.
For fat cuts of chicken breast, you will have to pound them to form a softer and thinner slice.
Also reduce the amount of chicken stock as there is a chance the sauce might burn before the chicken cooks.

Can we use bone-in chicken thigh?

Note that bone-in chicken requires more time to cook and by that time there is a chance for the sauce to burn. So this recipe recommends boneless.

Yet if you have to do with bone-in chicken, the sauce might thicken and burn by the time the chicken gets cooked. So add more chicken stock when the sauce thickens to give more time for the chicken to cook while the sauce thickens up again and forms a glaze.

• pan

• 6-7 Boneless Skinless Chicken Thighs
• 1 tablespoon Butter
• 1 tablespoon Oil
• 2 Garlic Cloves
• ¼ cup Chicken Stock
• 2-3 sprigs Fresh Rosemary

For Spice Rub

• 2 tablespoon Light Brown Sugar
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Smoked Paprika
• ½ teaspoon Chili Powder (ref note 3)
• ¼ teaspoon Black Pepper
• ½ teaspoon Salt

• In a bowl mix all dry ingredients mentioned under spice rub.

• Pat dry Chicken thighs with a kitchen towel.

• Sprinkle the dry seasoning mix generously on both sides.

• Heat a heavy cast iron skillet. Add butter and oil.

• Stir in garlic cloves and fry for 30 seconds. Garlic should look light golden in color and it loses the raw smell.

• Place chicken thighs flat side facing down. Cook on medium-high heat for about 5 minutes, until it is crispy and golden.

• Flip and cook the other side now for another 2 minutes on medium-high heat

• Slowly pour ¼ cup stock to the side of the pan. Add rosemary sprig. Scrap the bottom of the pan to release any brown caramelized bits.

• Cover the pan with a lid and cook on high heat for another 2 minutes.

• Uncover and simmer it for another minute or so for a thick sauce to form.

• Serve along with rice, beans, or veggies with the sauce drizzled on top.

• Watch how to make this with step by step instruction video after the recipe.

1. You might not need all the spice mixture here. Save any leftover in an airtight container to use later. 
2. Don't overcrowd the pan, else the chicken will not crisp up and will start to steam instead. If the pan is small, sear it in 2 batches. Then add all the chicken back to the pan and add stock and rosemary. 
3. Substitute Chili powder with paprika or adjust the quantity of chili powder as per taste. 

Serving: 100grams | Calories: 293kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 491mg | Potassium: 440mg | Fiber: 1g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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