Chicken Thighs (bone-in)
Temp375–400°F (190–200°C)
Time8–10 min per side
Internal165°F (74°C)
Recommended175–185°F (79–85°C)
Skin-side down first to render fat and crisp. Pulling at 175–185°F instead of 165°F renders more fat and connective tissue for a juicier result.
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