Juicy Baked Chicken Thighs (2024)

FAQs

How do you keep chicken thighs from drying out in the oven? ›

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken. While it cooks, the chicken will absorb fat from the egg and oil in the mayo, keeping it moist while adding flavor.

Is it better to bake chicken thighs at 350 or 400? It is recommended to bake chicken thighs at 400ºF. This medium-high heat ensures the juiciest results! Chicken thighs should be roasted in the oven at 400ºF for 40-45 minutes, then broiled for 2 more minutes to get juicy meat and crispy skin!

Are chicken thighs done at 165? While chicken leg and thigh meat are still safe at 165 degrees F, it is recommended to cook it to an internal temperature of about 170-175 degrees F to improve the flavor and tenderness.

Don't Cover the Chicken.

Some chicken thighs in the oven recipes require covering with aluminum foil. This is not one of them. When baking chicken thighs with the skin on, you're trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden.

Cooking them at high heat ensures the crispy, caramelised edges, while keeping your chicken super juicy on the inside. Once the chicken is golden and caramelised, it's cooked! Let it rest for about 5 minutes to recirculate all of those natural juices through the meat.

A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable. It adds its own flavor, but it also allows for even more flavor to easily adhere to the chicken.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Finish the Thighs in the Oven

By finishing the process in the oven, you ensure that the meat cooks evenly. Use a thermometer to check for doneness because overcooked chicken will have a rubbery texture.

The key is to cook them slowly.

Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best. The goal is to keep the meat at an internal temp between 140 and 195 degrees—the collagen-breakdown sweet spot—for as long as possible.

Should chicken thighs be room temperature before baking? ›

Allow the chicken thighs to sit at room temperature for 20 minutes. Cold meat in a hot oven or hot pan will cook unevenly and be tough. Make sure to pat the skin dry with paper towels, moisture will prevent the skin from getting crispy.

Using a meat thermometer to gauge your progress is the best way to make sure your meat is cooked to a safe 165 degrees F without worrying about overcooking. Use your favorite spice rub and marinade, follow the instructions above, and you'll have delicious grilled chicken thighs in no time.

You'll know the chicken thighs are done when they reach an internal temperature of 165 degrees F. For the most accurate temperature reading, insert an instant-read thermometer into the thickest part of the meat, taking care to avoid touching the bone for bone-in chicken thighs (this leads to an inaccurate reading).

Don't overcook it: One of the main reasons why chicken can become dry is that it is overcooked. Make sure to cook the chicken to the appropriate internal temperature, which is 165°F (75°C) for chicken breast, and 175°F (80°C) for dark meat. Use a meat thermometer to check the internal temperature and avoid guessing.

The cooking methods that are ideal for boneless skinless thighs are grilling, roasting, and slow cooking.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.