How long does boneless thighs take to cook?

Boneless chicken thighs take about 20-25 minutes to cook in an oven at 375°F, and around 6-8 minutes of cooking time per side on a stove top. It’s important to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F to ensure they are fully cooked and safe to eat.

Are boneless chicken thighs better at 350 or 400?

The answer is simple: higher temperatures mean crispier skin and juicier meat. So if you want your boneless chicken thighs to be tender and succulent, go for 400 degrees F.

How to get boneless chicken thighs?

To get boneless chicken thighs, you can either buy them pre-packaged at the grocery store or debone them yourself at home. To debone, simply cut around the bone with a sharp knife, then pull it out or use really sharp kitchen shears. Voila! You now have boneless chicken thighs ready for cooking.

Boneless Chicken Thighs with Gochujang Miso Sauce

Name: Gochujang Miso Boneless Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: korean
Ingredients: 5 chicken thighs boneless; 3 stalks of green onions (white and green part separated); Sauce:; 2 tbsp gochujang; 2 tbsp mirin; 2 tbsp of water; 1 tbsp miso; 1 tbsp of rice vinegar; 1 tbsp sugar; 1 tbsp grapeseed oil; 2 minced garlic

Gochujang Miso Boneless Chicken Thighs

5 from 1 review

Gochujang Miso Boneless Chicken Thighs! These crispy chicken thighs blend Korean and Japanese flavors perfectly, with a spicy kick and tons of umami.

Total Time: 30 minutes
Yield: 2-4 1x

Ingredients

Scale

5 chicken thighs boneless
3 stalks of green onions (white and green part separated)

Sauce:

2 tbsp gochujang

2 tbsp mirin

2 tbsp of water

1 tbsp miso

1 tbsp of rice vinegar

1 tbsp sugar

1 tbsp grapeseed oil

2 minced garlic

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Instructions

GOCHUJANG MISO SAUCE: In a bowl, add all the gochujang sauce recipe ingredients and whisk them until smooth.
Slice the green onions and separate the white and the green parts. The white is for cooking, and the green is for garnish.
CRISPY CHICKEN THIGHS: remove chicken bones using chicken shears or a very sharp knife. I like using shears – it is easier.
Using a paper towel, pat the chicken dry.
Preheat the oven to 375 degrees.
In a cast iron pan, on medium heat, place the chicken skin side down. Render the fat and brown the skin. Once it is crispy, flip. This should take 10 minutes.
Add the white part of the green onions.
Ensure the chicken is skin-side up, and add the sauce to the pan. Do not pour the sauce on top of the chicken.
Place in the oven for 10 minutes until fully cooked through. Try not to get the sauce on the chicken skin to prevent the skin from getting soggy.
Serve and enjoy!