These juicy oven baked boneless chicken thighs are marinated in a sweet and smoky apple butter chipotle sauce for an easy, flavorful weeknight dinner.

I love making chicken thighs for an easy weeknight dinner because there are SO many ways to season them! If I’m not making my air fryer chicken thighs, I like to roast them in the oven with a BBQ sauce or marinade, then baste with extra sauce and broil for the last 5 minutes for those sweet, sticky, slightly charred bits on top.

In the fall, I love using up leftover homemade apple butter and blending it with chipotle peppers in adobo sauce, garlic, onion, and soy sauce for a sweet and smoky marinade with a little kick! It’s the perfect balance of sweet and spicy, and makes these oven baked boneless chicken thighs SO flavorful.

I like to serve them with my Brussels Sprouts Caesar Salad, roasted baby potatoes, or a baked sweet potato to balance out the flavors.

ingredients for apple butter chicken thighs

These oven baked chicken thighs get their sweet and smoky flavor from a simple apple butter chipotle marinade. I like using my homemade apple butter in the fall, but store-bought works just as well! Everything gets blended into a smooth sauce that doubles as a marinade and glaze.

I’m not someone who can handle a ton of heat, so I love that you can easily adjust the number of chipotle peppers in adobo sauce to control the spice level. A little smoky heat or a whole lot of kick – you can make this one your own!

chicken thighs: You’ll need about 1-lb, boneless and skinless. Chicken thighs stay juicy and tender in the oven and hold up well to the bold marinade.
Chipotle peppers in adobo sauce: Use 2–5 peppers, plus 1 tablespoon of the adobo sauce. These add smoky heat that balances the sweetness of the apple butter. Start with fewer peppers if you prefer a milder sauce.
yellow onion: One medium onion adds savory depth and a little natural sweetness. Roughly chop it since everything gets blended together.
Garlic: Six cloves of fresh garlic add plenty of savory flavor to the marinade.
Coconut aminos: Adds a salty, savory element that balances the sweet and spicy flavors. I typically use coconut aminos, but soy sauce or gluten-free tamari works, too.
Apple butter: The star of the marinade! You’ll need ¾ cup of homemade or your favorite store-bought version. It adds sweetness, warm fall spices, and helps create that sticky glaze when the chicken broils.
Sea salt and black pepper: Season the chicken and round out the flavors of the marinade.

How to Make Oven Baked Boneless Chicken Thighs

These Apple Butter Chipotle Chicken Thighs stay juicy and tender in the oven, with sweet, sticky, slightly charred bits after a quick broil. Whether you’re using my sweet and smoky apple butter chipotle marinade or your favorite BBQ sauce or glaze, you can follow the same oven-baked method below!

I’ve included step-by-step photos, with more detailed instructions in the recipe card.

coat chicken with 3/4 serving of the marinade

remove from oven and baste with remaining marinade

How to Store, Freeze and Reheat Leftovers

These oven baked chicken thighs are great for meal prep! I like making a batch to enjoy for dinner, then using leftovers for easy lunches throughout the week.

Refrigerator: Store leftover chicken thighs in an airtight container in the refrigerator for up to 3–4 days. Keep any extra sauce with the chicken to help it stay juicy.
Freezer: Let the cooked chicken cool completely, then transfer to a freezer-safe container or bag with any leftover sauce. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a covered baking dish at 350°F until heated through, or microwave in 30-second intervals. Add a spoonful of leftover sauce to keep the chicken moist.