How long to cook chicken thighs at 425?

The best recipe to use is baked boneless chicken thighs, which can be prepared any night of the week. With this simple technique, your chicken thighs bake up juicy and tender each time with little preparation.

My weekly menu includes chicken, and I serve these boneless baked chicken thighs at least twice a month. My family adores them because they are tasty, juicy, and nutritious. Other chicken dishes I frequently make include Sheet Pan Chicken Fajitas, Slow Cooker Crack Chicken Sandwiches, and Chicken with Mustard Sauce.

I used to be a white meat girl. With a 10-foot pole, I wouldn’t touch a drumstick or thigh because they were always so greasy. I finally understood that oven-baked boneless chicken thighs are tender, juicy, and not at all greasy when properly seasoned and prepared.

I use my all-purpose seasoning blend (recipe below) and it adds a ton of flavor without overpowering the flavor of the meat. After that, all bets were off and it was dark meat for days. Olive oil helps the seasoning stick to the meat and prevents the chicken from drying out.

Although I prefer to roast chicken thighs in the oven, you can also cook them on the stovetop. Although it takes 7-9 minutes per side, frying is messier and produces more grease splatter than baking.

How Long To Cook Boneless Chicken Thighs In Air Fryer At 425?

The baking time for boneless chicken thighs in an air fryer at 425 degrees is approximately 15 to 20 minutes. Cook the chicken thighs in batches, flipping halfway through. This will help you cook your chicken thighs to perfection.

You should cook for a few minutes longer. Use an instant meat thermometer to determine whether the internal temperature of the chicken thigh is less than 165oF. Set aside your cooked boneless chicken thighs for three to five minutes before serving.

⏰ How long to bake chicken thighs

425° is the ideal oven temperature for baking chicken thighs, and it takes 30 to 35 minutes. When using convection, it will take about 5 minutes less to reach 185°. This will change depending on your oven, the weight and thickness of the thighs.

Times are approximate and are provided for planning only. Use an instant-read thermometer or another type of meat thermometer to cook until the internal temperature reaches 185°.

  • Chicken thighs at 350°F conventional – about 50-55 minutes—will dry more
  • Chicken thighs at 350°F convection or 375°F conventional – about 45-50 minutes
  • Chicken thighs at 375°F convection or 400°F conventional – about 40-45 minutes
  • Chicken thighs at 400°F convection or 425°F conventional – about 35-40 minutes—recommended
  • Chicken thighs at 425°F convection or 450°F conventional—30 minutes—recommended but may smoke more
  • ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

    Remember, all these numbers vary by your oven, also.

    The best final internal temperature for chicken thighs is 185°+. You are melting some connective tissue, and cooking up to 195° will still be okay, according to American Test Kitchen (subscription required).

    Many will contest the USDA’s recommended minimum safe internal temperature of 165°. But there is a difference between safe and done. Pork butt can be cooked to a safe temperature of 145°, but you definitely don’t want your pulled pork to be. It would be terrible.

    There are two safety points about chicken. First, 165° minimum cooking temperature is required for all poultry, including chicken, for safety.

    Second, due to the health risks associated with splattering the work area, rinsing chicken is no longer advised. For more information, see Chicken… To Rinse or Not to Rinse?

    How long to bake chicken thighs?

  • Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
  • Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if properly tempered.
  • Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they’re coming right out of the fridge.
  • You want to bake them until the internal temperature reaches 165°F, or until the juices run clear. Chicken thighs come in all sizes and thickness, so it’s best to get an instant read thermometer to make sure that they reach 165°F.

    You need bone-in, skin-on chicken thighs baked in the oven for the juiciest results. The skin gets crisped up while baking in a hot oven, and the bone keeps the meat juicy and moist.

  • Pat dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so that it can crisp up. Moisture is the enemy of crispiness.
  • Season. Place the thighs in a bowl and add the sauce, which has a bit of oil. The oil helps conduct heat which makes the skin crispy and the seasoning in the sauce adds flavor.
  • Bake. The best way to bake thighs is skin up in a roasting pan or baking dish. Bake the thighs at 425°F for about 25-30 minutes, or just until the internal temp reaches 165°F.
  • How long does it take chicken to bake at 425?

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