Cook chicken thighs until they reach a safe internal temp of at least 165°F (74°C), measured at the thickest part of the meat, away from the bone. For the best texture and juiciness, many cooks take dark meat a bit higher, around 175–185°F (80–85°C).

If you want an easy rule of thumb for the oven:

  • Bake bone‑in, skin‑on thighs at 400°F (200°C) for about 25–35 minutes, then check the internal temp.
  • Bake boneless, skinless thighs at 400°F (200°C) for about 18–25 minutes, then check.

Time is only a guide; always rely on a thermometer to confirm doneness and food safety.