cast-iron ChartsDATASHEET // CT-CI-038
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Boneless, Skinless) in the cast iron
Specification: 5-7 oz boneless skinless thighs, trimmed, smoothed flat, seasoned with salt and smoked paprika
Target Temp
425°F (218°C)
Stovetop Sear
Total Time
10–13 mins
Total Cook Window
Flip Mark
6m
Turnover Point
Internal Safe Temp
175°F (79°C) internal for optimal tenderness
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 425°F (218°C) until lightly smoking. Prepare chicken thighs (boneless, skinless) (5-7 oz boneless skinless thighs, trimmed, smoothed flat, seasoned with salt and smoked paprika).
2
Cook & Flip
Cook for 10–13 mins. Flip at the 6-minute mark for even browning.
3
Check & Rest
Dark mahogany seared surface on both sides, juices run clear amber, thickest part probes 175°F+. Confirm internal temperature reaches 175°F (79°C) internal for optimal tenderness. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 165°F poultry minimum (175°F target for dark meat tenderness); America's Test Kitchen Skillet Thigh Guide.
Pro Tip: Take boneless thighs to 175°F; dark meat contains connective tissue that softens and becomes far juicier above 170°F than at 165°F.
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