Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I am a huge, huge fan of boneless, skinless chicken thighs. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. Everyone who eats regularly at my house has eaten chicken thighs! Chicken Thighs in the Oven Are Quick!In the summer I grill these babies every week, especially when I have a big table of people to feed. But in the winter, when I don’t feel like stepping outside to the grill but do feel like turning on the oven, I bake the chicken in the oven. It’s easy as 1-2-3. Here’s what I do. I just love how quick these are. They are truly a weeknight meal. You can come in the door with a package of meat, throw off your coat, and pop these right in the oven. You’ll have just enough time to open a bottle of wine and toss together a kale caesar salad before they’re done. What to BuyI want to bring this up before we get to the recipe because I think it’s always worth talking about where you get your meat. And I certainly don’t mean to be didactic — I think meat is something most of us are conscious of, and we all try to get the best stuff we can. My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance. (Image credit: Lauren Volo) Sauce OptionsIf you want to add a little more punch to the chicken, you can make a quick sauce of nearly any oil, acid, and spices. Here, for instance, I combined a couple tablespoons olive oil, balsamic vinegar, brown sugar, Dijon mustard, garlic cloves, and a dash of red pepper flakes. I often make Asian-inspired sauces with sesame oil, rice vinegar, and lots of chili-garlic sauce. You can also pour pre-made salad dressing over the chicken. boneless, skinless chicken thighs Salt Freshly ground black pepper Olive oil For the sauce (optional):
Instructions
Recipe NotesDoubling: You can double this recipe and bake the chicken in a 9x13-inch baking dish. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Want More?Get the Kitchn Daily in your inbox. Is it better to bake chicken thighs at 350 or 400?The higher the temperature when baking chicken thighs creates that golden brown outer skin that protects the dark meat from over cooking and tenderizes the inside making it even more flavorful and tender. I like to bake chicken thighs at 400 degrees Fahrenheit for 35 to 40 minutes long.
How long does it take for chicken thighs to cook?Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 165°F.
How long does it take to cook chicken thighs at 350?How Long to Bake Chicken Thighs. Chicken Thighs at 350°F – 50-55 minutes.. Chicken Thighs at 375°F – 45-50 minutes.. Chicken Thighs at 400°F – 40-45 minutes.. Chicken Thighs at 425°F – 35-40 minutes.. |
What temperature and how long to cook chicken thighs
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