Boneless, skinless chicken thigh question?!
http://allrecipes.com/Recipe/Baked-Teriy...
I am using boneless, skinless thighs. The recipe says to cook them for an hour at 425, but that seems kind of long if they are boneless. What is your opinion?
Answers: I am making the following recipe tonight:
http://allrecipes.com/Recipe/Baked-Teriy...
I am using boneless, skinless thighs. The recipe says to cook them for an hour at 425, but that seems kind of long if they are boneless. What is your opinion?
I just looked at this recipe and it says 12 Skinless Chicken Thighs, not boneless, so this may account for the variances of your questionable cooking time and temps. If they are boneless, then I would drop the cooking time by 20 minutes and the temperature by 10 degrees. With this recipe website, you can change the amount of people you are serving and hit reconfigure, and this will give you the correct cooking time and temperature according to your specific inquiry. You must be a pretty savvy cook to have realized that these instructions were a bit "odd and off", good for you! Recipes are wonderful, but when they are not exactly what you are doing, some adjustments have to be made. Good Luck and Happy Cooking!
yea i just made these the other night 350 fo 60-70 min should do it.
I agree, I would cover the dish with foil and check for doneness after 30 minutes.
Yeah, at 425 that's a long time - and the high heat isn't really necessary with skinless chicken. (it's good for chicken with the skin so the skin crisps up) I would do it at 350 for 40 minutes - that should be plenty for boneless thighs as long as they are a single layer in the baking dish.
i would bake them 4 30 minutes then check them 425 seems 2 high of a temp to bake boneless chicken
I actuallly have made this recipe for a ski vacation to reheat. I would highly suggest at least doubling the marinade, it's not enough. If I were to make it again, I would make 1 batch of the marinade, let it sit overnight. then bake as the directions require. The oven directions are okay.