this is my first time cooking boneless, skinless chicken thighs in the oven with shake in bake.?

Question

how long does it take to cook throughly. on the box it doesnt say cause is says only for the breast skinless and boneless to cook for 20 mintues. wat is the temperature for the chicken to cook throughly also

Answer 1

165 degrees farenheit is the norm... it wont say the time because the time depends on the thickness and size of the chicken breast... try to have them all generally be about same size and check after 20 mins. and keep checking 5 mins later until you get there, remove immediately or they will dry out

Answer 2

1

Answer 3

If you don't have a meat thermometer then cook at 350 degrees for 30 minutes until there is clear liquid (not pink) coming from the chicken. Just slightly press on the chicken to see if juice comes out.
Chicken parts with bones still on take 15 to 20 minutes longer to cook.
Try using Italian dressing next time as you'll find it makes the chicken moister and better tasting.

Answer 4

Placing in a preheated, 350 degree oven for about 30 minutes should cook the chicken thoroughly, but it will depend on the thickness of the meat. If you have a temperature probe, test for doneness in the thickest part of the chicken, without going through to the other side. Let the chicken "rest" when you take it out of the oven, covered, for at least 10 minutes before cutting into it, to allow the juices to settle into the meat. If you cut it right away, the juices will run out all over the plate and the meat will be dry. If you want the outer coating to be crispier, leave the cover off when "resting," but don't cut into it right away.

Answer 5

Braised Herb Chicken Thighs with Potatoes Ingredients 2 tablespoons all-purpose flour 2 teaspoons paprika 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon black pepper 8 chicken thighs (about 2 pounds), skinned 1 teaspoon olive oil 1 1/2 cups (2-inch-thick) slices carrot 1 large onion, cut into 8 wedges 1 1/2 cups fat-free, less-sodium chicken broth 1/2 cup dry white wine 1 1/2 pounds small red potatoes, quartered Preparation Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat. Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender. Thigh meat takes longer to cook than breast meat, if your baking them the chicken will take about 35 to 40 in the oven so I'd add it all at the same time. :) Don't pack it, kinda spread it out a little for even cooking

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Answer 6

350 degrees for about 40 minutes should do it. Take apeek at them then and if they aren't completely brown maybe give another 5 minutes. Virtually the same as the breasts. Do not listen to the 165 people, this is not correct -this is barely warm and will not cook the chicken only set bacteria to growing. Most ovens do not even have settings this low! (unless of course they are talking celcius or something??)

Answer 7

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Answer 8

I have a recipie for oven baked chicken, which is similar, and it says to bake the chicken pieces for 45 minutes at 425 degrees

Answer 9

Use the same temp that is recommended for the breasts, but adjust the cooking time to account for the difference in thickness. A good rule of thumb when cooking chicken: it is cooked when juices run out and are CLEAR.

Answer 10

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Answer 11

You should bake at 350 degrees until the center of the thigh reaches 165 degrees. 30 minutes approx.