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 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