Batch Roasted Chicken Thighs (boneless, skinless)
This citrus-marinated chicken batch component yields 24 portions (4 thighs each) ready for the freezer. Perfect for meal multiplication, these juicy thighs become the protein foundation for quick weeknight dinners, tacos, salads, and grain bowls. One prep session stocks your freezer with six ready-to-reheat meals.
Equipment
- Half-Sheet Pans
- Parchment Paper
- Wire Rack
- Sheet Pan
- Small bowl
- Instant-Read Thermometer
- Vacuum Seal Bags
- Vacuum Sealer
Ingredients
Dry Brine
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Brown Sugar dark
- 1 teaspoon Black Pepper coarse ground
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
Chicken
- 6 lb Chicken Thighs boneless, skinless
Instructions
Prep
- Pat the chicken thighs completely dry with paper towels.
- Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Season the thighs on all sides, pressing the dry brine into the meat.
- Place on a wire rack over a sheet pan.
- Refrigerate uncovered for 24-48 hours.
Cook
- Preheat oven to 350°F.
- Line 2 half-sheet pans with parchment paper.
- Arrange the thighs in a single layer.
- Bake for 25-30 minutes until the internal temperature reaches 165°F.
Rest and Serve
- Remove from oven and let cool.
Notes
The 24-hour marinade with citrus juices and adobo seasoning penetrates the meat for consistent flavor throughout. Vacuum sealing in 4-thigh portions prevents freezer burn and creates grab-and-go units that thaw quickly for assembly meals. Reheat sealed bags in simmering water for 15 minutes, or thaw overnight and crisp in a hot skillet. The pineapple and orange juice combination tenderizes while adding subtle sweetness that works across multiple cuisines. Substitute chicken breasts if preferred, but reduce cook time to avoid drying out. Store frozen for up to 3 months.
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