Baking frozen boneless chicken thighs in the oven is a convenient way to prepare a hearty meal when there is no time to defrost. It is important to note that frozen meat takes longer to cook than fresh or chilled meat. To ensure that the thighs are juicy and thoroughly cooked, you need to choose the right temperature and cooking time.
If you cook boneless chicken thighs at 180 degrees, they will take about 45-55 minutes to cook from frozen. During the first 20-25 minutes, they will thaw and release juice, so it is best to bake them in a heatproof dish with high sides or on a baking sheet lined with foil. For even cooking, you can turn the pieces over after 25-30 minutes, and towards the end of baking, drain the excess liquid and turn on the convection mode or raise the temperature to 200 degrees to form an appetizing golden brown crust.
If you use a higher temperature from the start — 200 degrees — the cooking time will be reduced to 35–45 minutes, but it is important to make sure that the meat is not raw inside. To check if it is ready, you can use a thermometer: the internal temperature of the chicken should reach at least 74 degrees. If you don’t have a thermometer, pierce the thigh with a knife — the juice should be clear, without a pink tint.
For a more tender result, you can cover the thighs with foil at the beginning of cooking, and remove it 10–15 minutes before the end of baking so that the meat browns. You can also add a little oil, spices, or sauce to make the chicken flavorful and prevent it from drying out.
On average, frozen boneless chicken thighs bake in the oven for 40 to 55 minutes, depending on the temperature, size of the pieces, and characteristics of the oven. The denser the meat is packed and the more moisture it releases, the longer the process will take. The optimal baking temperature is 180-190 degrees, gradually bringing the meat to readiness and then browning it. This method allows you to get juicy thighs with tender meat and a golden crust without unnecessary hassle.