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Why does everyone overcook chicken thighs? I keep seeing dry chicken on here
I swear every other post I see has someone saying they baked thighs at 400 for 45 minutes or something. I get it, I used to do that too. But man, thighs are supposed to be juicy, not shoe leather. I switched to searing them skin down in a cast iron for like 5 minutes then finishing at 375 until 165 internal. Takes maybe 20 minutes total. My wife actually said last week that my chicken tastes better than her mom's now. Am I crazy or is everyone just scared of undercooking? What temp do you guys pull yours at?
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brooke4841mo ago
Heard my buddy brag about his thighs and then served me chalky ones an hour later.
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