Honey Sesame Baked Chicken Thighs | Swanky Recipes (2024)

FAQs

Should you cover chicken thighs when baking? ›

The best oven baked chicken thighs start with seasoning! A blend of garlic powder, paprika, onion powder, salt and fresh cracked pepper brightens up plain old chicken thighs and adds wow-worthy flavor. But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no.

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.

If you're looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you're a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.

The sweet spot for chicken thighs is between 175 and 195 degrees Fahrenheit, which is a little higher than the 165 degrees recommended for white meat. If dark meat is cooked to more than 210 degrees Fahrenheit it will start to dry out and get stringy.

Chicken thighs can be baked anywhere between 350 and 425 degrees, but at 400 or 425 degrees, they have enough time to get super tender while still having the heat they need to crisp up the skin. Should you cover chicken thighs in the oven? For baking, it is not necessary to cover chicken thighs.

If you started in a warm / hot pan, the fat won't completely render out of the skin. Only flip once the skin is dark golden brown. The skin will naturally release from the pan once it is ready to be flipped, don't force it. Cook the thighs to 175*F MINIMUM.

Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken breast on the stove and a technique I always go back to.

Prep the Thighs

This ensures that the skin will cook up to a nice crisp. Then season as desired. Make sure to let the thighs sit at room temperature for 15 minutes before adding them to a hot pan. This helps ensure the outside of the chicken isn't done before the inside.

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Why is my baked chicken thighs rubbery? ›

Cook at Higher Temperatures

The ideal temperature to cook your chicken should be around 275 °F – 320 °F (135 °C – 160 °C). As you start to decrease temperature beyond this threshold, the skin will become rubbery. The chicken fat needs to be cooked into the meat, and that cannot happen when your temperature is very low.

You'll know the chicken thighs are done when they reach an internal temperature of 165 degrees F.

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.

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.

Transfer the skillet to a 450° F oven, and cook the thighs until the thickest part registers 165° F on an instant-read thermometer (avoiding the bone).

Uncovered Grilling

This may lead to uneven cooking of the chicken. Keeping the lid closed on the grill to cook the chicken more evenly.