All 68 dishes / Chicken thigh
Two things decide it, and none of them is on the clock. Answer them and the time below is yours.
Skin down first, and leave it. Moving it is why skin sticks.
Check 74°C / 165°F at the thickest point.
Chicken is a food-safety cook, not a preference. Sensei times an average piece — check 74°C / 165°F at the thickest point before serving.
| Bone in or out? | Skin on? | Time |
|---|---|---|
| Boneless | Skin on | 13:45 |
| Boneless | Skinless | 12:00 |
| Bone-in | Skin on | 20:45 |
| Bone-in | Skinless | 18:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.