We know that chicken off the bone usually brings a lot more flavor, but let’s give our boneless buddies a chance! These are some of the Best Boneless Chicken Thighs and we think you’ll agree. They’re generously seasoned, so you can be sure you won’t miss out on an ounce of that flavor all the critics claim you lose. And the thing we love most is you don’t have to deal with getting them off the bone; just cut your knife through their tender juiciness, making the Best Boneless Chicken Thighs a joy and delight to dig into! Just trust; they’re worth the change!
Ingredients
- 8 chicken thighs, boneless and skinless, fat trimmed
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, pressed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup green onions, cut into thin rounds, plus more, to taste, for garnish
- 1/4 cup Italian parsley, finely chopped, plus more, to taste, for garnish
- butter, to taste
Directions
Step 1 –Place the thighs, the soy sauce, the sesame oil, the garlic, the salt, the pepper, 1/4 cup of the green onions, and 1/4 cup of the parsley in a large bowl and mix thoroughly until the meat is thoroughly covered.
Step 2 –Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes and up to overnight.
Step 3 –In a large skillet over medium heat, melt the butter.
Step 4 –Place the chicken thighs on the skillet flat, one at a time, making sure they are not folded, and sear until they are nicely browned, about 1 minute per side.
Step 5 –Reduce the heat to medium and cook, flipping the thighs twice, about 4 minutes.
Step 6 –Reduce the heat to medium-low, cover the skillet with a lid and cook the thighs until they reach an internal temperature of 165 degrees F, about 3-4 minutes.
Step 7 –Serve the thighs sprinkled with the extra green onions and the extra parsley.
