Honey Sesame Baked Chicken Thighs | Swanky Recipes (2024)

FAQs

Should you cover chicken thighs when baking? ›

But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no. We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy!

Searing is great for chicken tenders, boneless chicken breasts, and thighs (boneless, skinless, or otherwise). With skin-on cuts, you'll want to sear the chicken skin-side down until the skin is golden brown.

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. 1.

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!

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.

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender. Put it in a double boiler and steam it.

"Washing can spread germs from the chicken to other food or utensils in the kitchen." We didn't mean to get you all hot about not washing your chicken! But it's true: kill germs by cooking chicken thoroughly, not washing it. You shouldn't wash any poultry, meat, or eggs before cooking.

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.

Perhaps the biggest tip is to make sure to sear the chicken, even if it's just on one side, prior to cooking. That's because it helps to not only enhance the chicken's visual appeal with that golden color but also makes the meat more flavorful, which won't happen if you just toss it in the Crock-Pot.

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.

Should you flip chicken thighs halfway through cooking? ›

If using skin-on chicken thighs, it's best to start them skin-side down on the baking sheet, then flip halfway through to get crispy, golden skin.

“Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable,” explained senior food editor Chris Morocco.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

If you're in a hurry, you'll want to know how long you bake chicken at 400°F: Follow step 1 above, then bake the chicken pieces, uncovered, in the 400°F oven 25 to 30 minutes, until no longer pink or until chicken is done (using baked chicken temperatures above).

Pop the baking dish into a preheated, 400 degree oven then bake for 30-40 minutes or until the thickest part of the chicken thigh reaches an internal temperature of 180-190 degrees.