I am in the habit of occasionally buying boneless chicken breasts for a quick easy dinner. Even better I’m here to say: boneless thighs! Two advantages: (1) thighs offer greater flexibility in timing — they stay moist even if cooked longer than necessary, and (2) these are less hands-on and frankly, easier. You stick ’em in the oven and do something else for 20 minutes, though turning them 1/2 way through is a good idea.
You prepare marinade and stick chicken in and leave on the counter for 1/2 hour + while you empty the dishwasher and/or prepare side dishes, such as 1/2 hour brown rice in Instant Pot.
425 degree oven
Roast 20+ minutes to 165 degrees
Tent and rest 5-10 mins
Try to marinate for 1/2 hour on counter while you prepare other parts of meal.
Roast in oven 20 minutes, turning 1/2 way through. Take temperature — you want 165 degrees.
Serve with roasted asparagus — pour extra marinade over, and roast 15 mins.
Brown rice — pour on juice from cooked chicken pan. (Plan for over 1/2 hour for coming to pressure and letting pressure release naturally.)
Here’s another flavor-packed marinade/paste (put S&P on chicken before applying paste):
Turmeric, 1 T
Hot paprika, 1 T
cumin, 2 t
Olive oil, 2 T
Light brown sugar, 1-1/2 t
Butter unsalted, 2-1/2 T
Mustard, 1 T
Here’s another method from NY Times, adapted from Chris Schlesinger and John Willoughby’s “Skewered Boneless Chicken thighs with sweet and pungent soy baste and spicy cashews,” from Let the Flames Begin