#CHICKEN THIGH DONE TEMP FULL#
You also should rest the chicken, loosely tented, for at least 5 minutes (for just thighs, more like 15 minutes for a full chicken) after taking it off the heat-this lets the heat even out, and also will reduce the amount of juice lost when cutting. Turn the multicooker on sauté mode, add a little olive oil and let it get warm before adding the chicken. You'll know its finished responding when the numbers stop changing quickly. Probe response times are anywhere from 20 seconds on fairly cheap thermometers, down to 3 seconds on expensive ones (like a Thermopen).
If there are multiple pieces of chicken, you should check several. You then use the lowest temperature you see, especially if you see anything under the food-safety temperature (165☏ or 74☌). How slowly depends on the response time of your probe. You generally want to guess the thickest spot of meat, insert the probe past the center, then slowly withdraw it. 350F (medium heat, gas mark 5) Direct heat, 15 to 20 minutes. Chicken Thighs (Boneless) 375F (medium-high heat, gas mark 6) Direct heat, 6 to 8 minutes per side. Whether they’re on a sheet pan, in a skillet, or in a saucy marinade, the best temperature for cooking boneless, skinless chicken thighs in the oven is between 400F and 450F, with 425F being the temperature we rely on most often.
The best bet is to measure in several spots. 400F (medium-high heat, gas mark 7) Direct for 5 minutes, indirect for 20 to 30 minutes. 165☏ (74☌) is the recommended temperature for safety (at least by US authorities), 175☏ (80☌) is often recommended for texture (in legs and thighs not for breast). I assume you cooked your chicken thighs to 165–175☏ (74-80☌) (depending on preference).
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