Baking Time for Boneless Chicken Thighs?

[Yajee]

Folks how long do I need to cook a kilo of marinated boneless chicken thighs in (1) an electric oven for? (2) in an air fryer, but maybe in two batches cause they won't all fit?

Do I need to cover them in foil too? Do I need to do anything to stop them from drying out? What temperature should I be cooking them at too?

Thank you all.

 

[cookiecrafter]

Baking temp for meat is 325F. If the thighs are skinless, foil them until they render some juices (about 15 minutes). Uncover and continue cooking for another 30 minutes. In the air fryer, I use 375F, cook 20 min, turn over and cook another 20 minutes or until done to your liking.

 

[Yajee]

Baking temp for meat is 325F. If the thighs are skinless, foil them until they render some juices (about 15 minutes). Uncover and continue cooking for another 30 minutes. In the air fryer, I use 375F, cook 20 min, turn over and cook another 20 minutes or until done to your liking.

Perfect thanks.

 

[dragnlaw]

I bake my thighs at 325 in the toaster oven for about 30 minutes. As already mentioned, depending on marinade, skin or not, sometimes I loosely cover them with foil, other times not.

don't have an Air Fryer so no comment.

 

[jennyema]

Always cook to internal temperature and not time. Use a meat thermometer. Thighs should be cooked to 170-175. They have more fat and connective tissue than breasts, so they are better cooked to a slightly higher temp.

You can buy meat thermometers at the supermarket. But its better to invest in an instant read one like a Thermapen or the much cheaper Thermapop.

 

[dragnlaw]

Absolutely jennyema, good point. That should actually take as I mentioned with the various factors approx. 30 min.

Thermometers are not that expensive. Knowing that the meat you are serving has reached it's point is very soul soothing... and delisciousus!

 

[dcSaute]

stunned here. . .
I'm a huge fan of poultry dark meat - thighs/legs - . . .

taking them to the CDC recommended temps is . . . ah sheetz, not really good eats

roasting for 30 minutes . . . I'm going with the thermometer route and not the clock route - because my experience with boneless thighs and that kind of clock is abhorrent.
bone in, perhaps pushing those times, depending on 'pre-cooking' treatment.
take out the poultry, salt/season, allow to stand on the counter for an hour . . .
those kind of 20-30-40 minute times are a disaster.

but, overcooked poultry is overcooked and tough and not really so good.
standing by for a horrendous head-beating . . . but tasty chicken . . .

 

[dragnlaw]

I hear what you are saying dcSaute - but my answer was geared towards someone who seemed to have no clue how long to cook them.
If he was having guests over ... when is he supposed to start the meat? at 9 o'clock in the morning and then just wait and see when the temperature is right?

there has to be some guide lines. Saying approx. 20 or 30 min. means he can then figure out when to start the various parts of his menu. You don't have to overcook. It's easier to keep food warm and waiting than to tell your guests - oops, guess we won't be eating before 10 pm.

 

[cookiecrafter]

Always cook to internal temperature and not time. Use a meat thermometer. Thighs should be cooked to 170-175. They have more fat and connective tissue than breasts, so they are better cooked to a slightly higher temp.

You can buy meat thermometers at the supermarket. But its better to invest in an instant read one like a Thermapen or the much cheaper Thermapop.

People in the family are always gifting somebody with these. I noticed one in a backpack when we went moose hunting.