Baked BBQ Chicken Thighs - NatashasKitchen.com (2023)

FAQs

How long should you BBQ chicken thighs? ›

Slowly cook the thighs.

Close the lid of the grill and allow the chicken to continue cooking until it reaches an internal temperature of 165 degrees F. This typically takes 25-30 minutes but may go slower or faster depending on the thickness of your thighs and the temperature of the grill.

Preheat the grill to medium-high heat (between 400-450 degrees F). Grill hot and fast! Place chicken thighs on grill grates, and grill them for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

Baking uncovered helps the skin to get crispy. To get the skin extra crispy, you can broil the chicken during the last few minutes of baking. Be sure to use a broiler-safe baking dish. Bake chicken thighs skin side up and do not flip or move the chicken as it bakes.

If your grill has a cover, always cook your chicken with the cover down. It will make your grill more oven-like, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you'll have fewer flare-ups.

Grilling chicken thighs at 350 degrees Fahrenheit is a great way to get juicy and flavorful chicken. Bone-in chicken thighs take about 25 to 30 minutes to grill, while boneless chicken thighs take about 15 to 20 minutes.

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.

Baking chicken thighs at 400 degrees Fahrenheit will ensure that they are cooked through while also keeping them juicy and moist. This is the ideal temperature for baking chicken thighs, as cooking them at a higher temperature will make them dry out.

Low heat produces more tender chicken thighs

While chicken thighs are pretty versatile pieces of meat to cook with, it's best to avoid using high, intense heat. According to Allrecipes, the skin on chicken thighs browns relatively easily.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Is it better to bake chicken thighs at 350 or 375? ›

The key to achieving perfectly cooked chicken thighs is baking them at 375F (190C) or until the internal temperature reaches 175F (80C). The oven's temperature is just right for the chicken to cook evenly and get that golden brown glow.

Often, recipes involving flattened chicken breasts instruct you to butterfly the meat before pounding it—but since thighs are generally thinner than breasts in the first place, you can skip that step here.

Where should oven racks be placed for roasting a chicken or turkey? Chicken is best cooked on the middle rack. The bottom or lowest oven rack is best for roasting larger cuts of meat or whole turkeys. These thick cuts of meat can be cooked at higher temperatures at the bottom of the oven.

Grill with skin down first so it crisps up nicely.

You will then keep it skin-side up for the duration of the cooking time. If you cook the skin-side longer than 3-5 minutes, the skin will become over-cooked and super, SUPER crispy!

Season the chicken skin with salt and grill skin side down over moderately low heat until the fat has rendered and the skin is nice and crisp. Keep the heat low — if it gets too high, the fat will sear and not cook slowly and melt away. Flip the chicken and grill for a few minutes skin side up until cooked through.

I like to leave the skin on while grilling thighs because it helps keep them moist. You can remove the skin after grilling to reduce fat and calories, or give your guests the option of keeping it. You can buy boneless, skinless chicken thighs, too. They cost more but cook more quickly and are still flavorful.

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

Cook the chicken thighs until they reach an internal temperature of 170-175 degrees F. For boneless skinless thighs, the cook time will be approximately 10 to 14 minutes over medium heat (325-350F), depending on the size of the thighs.

5 favorite vegetable side dishes for barbecued chicken are:

Tomato Cucumber Salad. Corn on the Cob. Shaved Fennel and Celery Salad. Apple Slaw.

For the Best Thighs, Crank Up the Heat

Whether they're on a sheet pan, in a skillet, or in a saucy marinade, the best temperature for cooking boneless, skinless chicken thighs in the oven is between 400°F and 450°F, with 425°F being the temperature we rely on most often.

How long to cook chicken thighs at 350 in the oven? ›

Poke the meat to see if juices are red or clear

For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

Grilled vegetables: If you're preparing your barbecue chicken on the grill, throw in some vegetables alongside to infuse them with a smoky flavor. Grilled or roasted brussels sprouts, zucchini, sweet potatoes, and red peppers are great options.

Boneless Chicken Thighs: We recommend 5-6 minutes on each side, using the lid-on technique. If they have skin, start with skin side down. Bone-In Chicken Thighs: We recommend 10 minutes on each side, transferring to indirect heat, placing the lid on, and grilling 15 minutes on the other side.

- Pre-cooking.

It's a great idea to cook chicken in the oven prior to giving it the final 'finish' on your barbecue. You will still experience that 'smoky' flavour but you'll know you've cooked the chicken all the way through.

Season with salt and pepper. Arrange skin-side up if cooking skin-on thighs. Roast, until golden and an instant-read thermometer inserted in the thickest portion registers 165 ºF, 15 to 20 minutes for boneless thighs, and up to 30 minutes for bone-in thighs. Let rest for about 5 minutes before serving.

Can you overcook chicken thighs? While you can overcook chicken thighs, it is more difficult than overcooking chicken breasts. This is another reason I love cooking chicken thighs. It results in juicy meat as long as you bake until the internal temperature reaches 165 degrees.

Wondering if 400 degrees is the appropriate temperature to bake your chicken breast? Yes, it is. Baking chicken breast at 400 degrees for 20-25 minutes guarantees the meat is completely cooked and moist. Nonetheless, bear in mind that cooking time might vary depending on the size and thickness of your chicken breast.

How long and at what temperature should you bake the thighs? You'll want to bake these at 400 degrees for 35-45 minutes without moving or turning them during the process. This temperature and time ensure that crispy outside and juicy inside we're looking for.

How to make chicken thighs taste better? ›

We mentioned above that searing the thighs before baking them will help the skin stay crispy, but if that isn't important to you and you want to save a bit of time and effort you can definitely just bake the thighs in the sauce without searing them.

Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.

Marinate your chicken.

Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).

Washing or rinsing chicken increases risk.

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread.

Chicken thigh, on the other hand, should be cooked to a slightly higher temperature of 180 degrees. This is because darker meat has an abundance of connective tissue. If not cooked enough, this can render the meat tough and chewy.

Preheat the oven to 375 degrees F (190 degrees C). Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes. Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes.

For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

When baking wings, we're almost always going for crispy skin, and the pieces are small and cook quickly so the higher temp at 425 is the best bet. For chicken breasts, it's best to go with the lower temp of 350 and keep an eye on the internal temperature of the chicken: white meat will dry out faster than dark meat.

Don't cover the chicken with foil.

Covering the pan with foil will also produce steam that will soften the skin instead of crisping it. Use a meat thermometer as chicken thighs vary in size, it's a good idea to use a meat thermometer. A safe cooking temperature for cooked chicken is 165°F.

Why are my chicken thighs not crispy? ›

If you find the chicken thigh skin isn't as crispy as you would like, it could mean the skin may not have been dry before you added it to the oil. Make sure to pat the chicken dry before seasoning, and if you want even more assurance, place the chicken in the refrigerator, uncovered, to let the skin dry out a bit.

Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges. But whatever you're baking, it's important to remember that not every metal pan is a great metal pan.

Rubbing the chicken with a little olive oil before baking helps add moisture to the chicken and also helps the seasonings stick to the breast. Keep the seasoning simple. I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder or paprika.

For boneless, skinless chicken breast:

In a large 12-inch, oven-safe pan, add about 2 tablespoons of olive oil, vegetable oil, clarified butter or ghee to coat the bottom of the pan. Heat the pan until the fat is smoking.

How long does it take to grill chicken thighs on a gas grill? Cook bone-in skin-on chicken thighs over indirect heat (using a two-zone heat configuration) at 425˚F for 45 minutes. If your chicken thighs are small (lighter than 6-ounces) start checking for doneness at 35 minutes.

Grill with skin down first so it crisps up nicely.

Keep skin side down for 3-5 minutes and then flip over. You will then keep it skin-side up for the duration of the cooking time. If you cook the skin-side longer than 3-5 minutes, the skin will become over-cooked and super, SUPER crispy!

How long and at what temperature should you bake the thighs? You'll want to bake these at 400 degrees for 35-45 minutes without moving or turning them during the process. This temperature and time ensure that crispy outside and juicy inside we're looking for.

Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to 1 side of a charcoal grill. Place chicken thighs, skin side down, on oiled grates over lit side of the grill. Grill, covered, until skin is well marked and crispy, 5 to 6 minutes.

For Boneless Chicken Thighs, Direct Heat Is Best

While bone-in chicken parts do best over indirect heat, "boneless thighs benefit from a quick cook over direct high heat for 8 to 10 minutes," Perry says.

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly.

Can chicken thighs be a little pink? ›

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

One of the most underrated and not-talked-enough-about qualities of chicken thighs is that it's nearly impossible to overcook them. The beauty of dark meat! Unlike the other most common cut of chicken (breasts), thighs are extremely forgiving when it comes to cook times.

For the Best Thighs, Crank Up the Heat

Whether they're on a sheet pan, in a skillet, or in a saucy marinade, the best temperature for cooking boneless, skinless chicken thighs in the oven is between 400°F and 450°F, with 425°F being the temperature we rely on most often.

Cover and grill for 15 to 18 minutes, turning once halfway through the grilling time. The chicken is cooked when it registers 165°F on an instant-read thermometer inserted into the thickest part of the breast, and when the juices run clear.

Grilling Time & Temp

Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden brown. When the chicken breasts are browned, move them to the cooler side of the grate.