Yes boneless skinless will work just fine. This is in the first recipe note, here I’ll copy and paste it below!

Other cuts of chicken may be used. The original recipe from the Silver Palate cookbook uses quartered whole chickens (use 2 chickens for this recipe). Split chicken breasts (8 bone-in, skin on) may also be used, or drumsticks mixed with thighs. Boneless skinless thighs may also be used and may need less cooking time. Boneless skinless breasts can work here, but are easy to overcook and dry out, so keep a close eye on them.

So glad you liked it! Thanks for sharing your tips. “This is a party” is my new favorite food descriptor!

thank you so much for such a thorough response. It will help me alot and I hope others too!

This is a great recipe to make ahead of time because the prep is all done ahead and it’s delicious served hot or at room temperature!

1) The best tip I have for making this ahead is to make sure the ingredients aren’t too crowded in the pan so everything cooks evenly and doesn’t turn out soggy/watery. For this amount, I think you might need two rimmed baking pans (standard half bakers sheets) to accommodate everything. If both pans don’t fit on one rack in the oven, you can do them on two different racks, and swap them halfway through baking.

2) The general advice (from the FDA and the like) for leaving food out is no more than 2 hours; and no more than 1 if it’s 90 degrees F or hotter where the food is. That said, I find FDA advice leans quite conservative, and it’s to your personal comfort level and risk tolerance if you want to leave it out longer. Personally, I would be comfortable leaving it out for a bit longer especially if I had cooked it right before guests came over.

3) If you want, you can plate half of it on a platter to serve and keep the other on warm in the oven (covered with foil so it doesn’t dry out). That way, the one that’s kept on the warm setting in the oven can replace the first portion in the platter when it runs out, and you won’t have to worry as much about that 2 hour rule (the two hours can start after it comes out of the warm oven) and crowding a serving platter.

Hope that helps and hope you have a wonderful event!

You should be find with boneless, skinless chicken thighs! I think the difference in flavor will be negligible. Alternatively, you can use bone-in thighs and just remove the skin prior to baking (in this case the cooking time will be the same and there will be some more flavor from leaving the bones in). That said, I love the convenience of boneless cuts both for eating and cooking. Good luck, hope it comes out good!

So glad you liked it!

So glad you liked it!

I recommend freezing it in the marinade before cooking, then defrosting it completely for about 24 hours in the fridge and then cooking. That’s a great idea for a prepped meal!

So glad you liked it!

So glad you liked it!

Hope you like it! As for leaving the chicken out to come to room temperature, I wouldn’t. The FDA recommends not leaving chicken out at room temp for more than 2 hours, and I’m afraid it would take longer than that to truly come to room temp (it takes a while for the inside to catch up!). Luckily, this recipe is super easy to just assemble the day before (you have to marinate for a long time anyway!). Personally, I would just allot time to throw it in the oven before your potluck. Hope that helps!

Click “print” at the top of the post or in the recipe card and it will open a new window with a printable format. From there, you can print.