Garlic Butter Chicken Thighs – Quick and Easy Recipe
When you’re short on time but still want to serve your family a delicious dinner, these garlic butter chicken thighs are a must-try! Juicy chicken thighs marinated in a yummy garlic butter marinade and baked to perfection with golden, crispy skin. Pair them with your kids’ favorite side dish for a hassle-free dinner everyone will love.
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In my opinion, family dinners don’t get much easier than baked chicken. Whether it’s tender thin chicken breasts or delicious dry rub chicken wings, these recipes are quick to prepare, require minimal effort for cleanup, and are always a hit with the kids. Plus, who can resist crispy, golden chicken? It’s the perfect solution for a stress-free, crowd-pleasing meal, just like this garlic butter chicken thigh recipe.
📝 Recipe Ingredients
Chicken: While chicken thighs with skin on and bone in are my top choice for this recipe, it works perfectly with any cut of chicken—drumsticks, legs, or wings.
Marinade: To prepare the garlic butter chicken marinade, you’ll need butter, fresh garlic, onion powder, garlic powder, sweet paprika, and a blend of Mediterranean dried herbs.
See the recipe card below for a full list of ingredients 👇
👩🍳 How To Make Baked Garlic Butter Chicken Thighs
Step 1: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup.
Step 2: In a large bowl, prepare the marinade by combining melted butter, minced garlic, onion powder, garlic powder, sweet paprika, Mediterranean dried herbs, and olive oil. Mix well until the marinade is smooth.
Step 3: Add the chicken thighs to the bowl and toss thoroughly, ensuring each piece is coated in the garlic butter mixture. If you have extra time, let the chicken marinate in the fridge for up to 24 hours, if not, proceed to bake immediately.
Step 4: Arrange the marinated chicken thighs on the prepared baking tray in a single layer, skin-side up. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the skin begins to crisp.
Step 5: For an extra crispy finish, increase the oven temperature to 220°C (425°F) or switch to the broiler setting. Broil the chicken thighs for 3–5 minutes, keeping a close eye to avoid burning, until the skin is golden and crispy.
☀️ Top Tips
- Before marinating, pat the chicken thighs dry with a paper towel. This helps the marinade stick better and ensures a crispier skin when baking.
- Arrange the chicken thighs in a single layer with some space between them. Crowding the tray can cause the chicken to steam instead of crisping up.
- Check the internal temperature of the chicken thighs to ensure they’re cooked through. They should reach 75°C (165°F) at the thickest part.
🍴 What To Serve With Butter Garlic Chicken Thighs
When it comes to serving Garlic Butter Chicken Thighs, the options are endless, and it’s all about making the meal feel just right for you and your family. For a cozy dinner pair them with creamy mashed potatoes or crispy roasted potatoes. If you’re in the mood for something lighter, a fresh Greek salad with crisp cucumbers, juicy tomatoes, and feta is a perfect match. These baked chicken thighs also taste amazing cold the next days and make a great addition to salad and wraps.
More side dishes to serve with baked chicken thighs:
- Easy Carrot Rice Recipe
- Spiced Rice and lentils (Mejadra)
- Turkish Potato Recipe – Tavada Patates Salatasi
☀️ Make It Ahead
- Place the marinated chicken in a freezer-safe bag or container, remove excess air, and freeze for up to 3 months. When ready to cook, thaw the chicken in the fridge overnight, and as it defrosts, it will continue to marinate.
Baked Butter Garlic Chicken Thighs Recipe FAQs
To store baked chicken thighs, let them cool to room temperature, then place them in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months.
Bake bone-in, skin-on chicken thighs at 200°C (400°F) for 30 minutes. For boneless, skinless thighs, bake for 20-25 minutes. Keep in mind that baking times may vary depending on the size of the chicken thighs. If you’re unsure whether the chicken is cooked, check the internal temperature with a meat thermometer. The chicken is fully cooked when the internal temperature reaches 75°C (165°F).
Chicken thighs are naturally juicy and forgiving, which makes them less likely to overcook, but it’s still possible to dry them out if they bake for too long. To avoid this, check the chicken after about 30 minutes to ensure they’re fully cooked and still tender.
More Delicious Chicken Thigh Recipes You’ll Love
If you tried this Baked Butter Garlic Chicken Thighs or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Garlic Butter Chicken Thighs – Quick and Easy Recipe
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Ingredients
- 1 kilogram bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon Italian dried herbs
- ½ teaspoon salt and pepper
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a large bowl, mix melted butter, minced garlic, onion powder, garlic powder, paprika, and Mediterranean dried herbs.3 tablespoons unsalted butter, 3 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon Italian dried herbs
- Pat the chicken thighs dry with paper towels and season with salt and black pepper. Add the chicken thighs to the bowl and toss until each piece is thoroughly coated. If you have time or are preparing this meal in advance, marinate in the fridge for up to 24 hours. If not, you can start baking immediately.1 kilogram bone-in, skin-on chicken thighs
- Arrange the chicken thighs skin-side up on the prepared baking tray in a single layer. Bake for 35-40 minutes or until the chicken is cooked through and the skin begins to crisp.
- For extra crispy skin, increase the oven temperature to 220°C (425°F) or use the broiler setting for the last 2-3 minutes. Keep a close eye to prevent burning.
- Let the chicken rest for a few minutes before serving to retain its juices.
!