Chicken Thigh Internal Temp + How to Bake Chicken Thigh

Name: Chicken Thigh Internal Temp + How to Bake Chicken Thigh
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 pounds chicken thighs; 2 tablespoons soy sauce; 1/3 cup brown sugar; 2 tablespoons vinegar; 4 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; fresh parsley

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Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
6
Course
Others

Chicken Thigh Internal Temp + How to Bake Chicken Thigh

Silas Stewart

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The best Chicken Thigh Internal Temperature produces tender, juicy and flavorful meat! Learn all the tips you need to know including how to measure a chicken thigh internal temp.

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Ingredients

Servings

2 pounds chicken thighs bone-in, skin-on (6-8 pieces)
2 tablespoons soy sauce low-sodium recommended
1/3 cup brown sugar
2 tablespoons vinegar white vinegar or apple cider vinegar
4 cloves garlic minced (about 1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
fresh parsley minced - optional

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Instructions

In a large bowl, whisk soy sauce, brown sugar, vinegar, garlic, olive oil, salt, and pepper until combined.
Add the chicken thighs to the bowl and toss to coat thoroughly with the marinade.
Cover the bowl with plastic wrap and place in the fridge to marinate for 30 minutes up to 8 hours.
Place the oven rack in the upper-middle position. Preheat the oven to 400°F (204°C).
Line a rimmed baking sheet with foil. Then add a wire rack.
Remove chicken thighs from the marinade and place on the rack with the skin side up, shaking off excess marinade. (Discard leftover marinade.)
Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F.
Broil for 2-3 minutes to make the chicken extra crispy and add a nice caramelized brown color.
Garnish with optional parsley and serve.

Notes

Recipe yield: 2 pounds or 6 bone-in chicken thighs are enough to serve 4 people.
If you'd like vegetables with your meal, you can add broccoli, potatoes, carrots etc. to the pan for the final 20 minutes.
You can double the marinade and reserve half for serving. Boil it in a saucepan and drizzle on the chicken when serving.
Make-Ahead: you can leave the seasoned or marinated chicken thighs for as long as 12 hours or overnight before cooking.
Storage: You can store cooked chicken thighs in the fridge for 3-4 days in an airtight container. Otherwise, you can freeze them for up to 3 months. Reheat thawed chicken thighs for several minutes in a skillet or microwave.
Leftovers can be used for chicken sandwiches and other lunch ideas.