Batch Cooked Chicken Thighs
Batch cooked chicken thighs baked in the oven with simple seasonings. Perfect for meal prep, wraps, salads, sandwiches, bowls, casseroles, and quick lunches throughout the week.
Servings: 8 servings
Calories: 245kcal
Equipment
- loaf pan
Ingredients
- 2½ to 3 pounds boneless skinless chicken thighs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ancho chile pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons plain nonfat Greek yogurt
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine paprika, garlic powder, onion powder, ancho chile pepper, salt, black pepper, olive oil, and Greek yogurt. Stir until a thick paste forms.
- Add chicken thighs to the bowl and coat thoroughly with the seasoning mixture. I find it easiest to use disposable gloves and rub the mixture onto both sides of each chicken thigh to ensure every piece is evenly seasoned.
- Arrange the chicken thighs tightly together in a loaf pan, standing them on their sides if needed to fit the entire batch. Keeping the chicken packed together helps it stay moist during baking.
- Bake for 45 to 55 minutes or until the thickest chicken thigh reaches an internal temperature of 165°F when checked with a meat thermometer.
- Remove the loaf pan from the oven and carefully pour the cooking juices into a separate bowl. Do not discard the liquid, as it adds moisture and flavor back to the finished chicken. Allow the chicken to cool for 10 to 15 minutes, or until it is comfortable to handle.
- Slice, shred, or chop the chicken into bite-sized pieces depending on how you plan to use it. This chicken works well for wraps, salads, rice bowls, sandwiches, casseroles, and chicken dip recipes.
- Return the reserved cooking liquid to the chopped chicken and toss to combine. Mixing the juices back into the meat helps keep it moist during storage and reheating.
- Store covered in the refrigerator for up to 4 days and use throughout the week for quick lunches and dinners.
Yields approximately 6 cups chopped cooked chicken
Nutrition
Serving: 1serving | Calories: 245kcal