When cooking chicken thighs, one of the first decisions is whether to cook bone-in or boneless thighs. There are pros and cons to each option. Bone-in thighs often have more flavor because the bone helps keep the meat moist and adds gelatin. However, bone-in thighs can take longer to cook because the bone partly insulates the meat. So does it really take longer to cook chicken thighs with the bone in?
Factors that affect chicken thigh cook times
Several factors impact the cook time for chicken thighs, whether they have bones or not:
- Bone-in vs boneless – Bones do act as an insulator that slows cooking. Boneless thighs often cook faster.
- Thickness – Thicker thighs take longer to cook than thinner ones.
- Cooking method – The cooking method makes a major difference in cook times. Grilling, frying, baking etc will all vary.
- Temperature – Higher temperatures cook chicken faster.
- Whether skin is on – Chicken skin can partly insulate the meat and slow cooking.
So the bone-in vs boneless factor does impact cook times, but it’s not the only element. Let’s look at estimated cook times using different methods.
Cooking methods and cook times
Here are approximate cook times for boneless and bone-in chicken thighs using various cooking techniques:
Grilling
- Boneless thighs – 8-12 minutes
- Bone-in thighs – 12-18 minutes
The bone does extend grilling time. Constant flipping is needed to cook bone-in thighs through.
Pan frying
- Boneless thighs – 6-10 minutes
- Bone-in thighs – 10-14 minutes
Frying bone-in thighs takes longer as the bone prevents crisp browning until it cooks through.
Baking
- Boneless thighs – 18-22 minutes at 375°F
- Bone-in thighs – 30-40 minutes at 375°F
The bone significantly increases baking time. The bone shields part of the meat from the oven heat.
Air frying
- Boneless thighs – 15-18 minutes at 390°F
- Bone-in thighs – 22-28 minutes at 390°F
Air frying is faster, but bone-in still takes 10+ extra minutes. The circulating hot air reaches the meat unevenly.
Slow cooking
- Boneless thighs – 3-4 hours on low
- Bone-in thighs – 4-6 hours on low
For slow cooking, bone-in thighs need at least 1-2 extra hours to become tender. The bone prevents even heat penetration.
Pressure cooking
- Boneless thighs – 8-10 minutes
- Bone-in thighs – 15 minutes
Pressure cooking chicken thighs shortens the cook time substantially, but bone-in still needs 5+ extra minutes to become tender.
Summary of cook times
| Cooking Method | Boneless | Bone-in |
|---|---|---|
| Grilling | 8-12 mins | 12-18 mins |
| Pan frying | 6-10 mins | 10-14 mins |
| Baking (375°F) | 18-22 mins | 30-40 mins |
| Air frying (390°F) | 15-18 mins | 22-28 mins |
| Slow cooking (low) | 3-4 hours | 4-6 hours |
| Pressure cooking | 8-10 mins | 15 mins |
This table summarizes the cook time differences. While exact times vary based on factors like thickness, in general bone-in chicken thighs take 5 to 20 extra minutes to cook compared to boneless. The cooking method makes a significant difference, with baking and slow cooking showing the biggest time increase.
Reasons for the cook time differences
Why do bone-in chicken thighs consistently take longer to cook? There are two primary reasons:
The bone insulates the meat
Bones are poor conductors of heat. As heat hits the exterior of a bone-in thigh, the bone absorbs and traps some of that heat energy rather than transferring it directly to the meat. This insulation effect means it takes longer for the heat to penetrate fully into the center of bone-in thighs.
More total mass to cook
Bones also add extra overall mass that needs to be heated. The bones themselves have mass and need to reach a safe final temperature. More mass means it takes longer to heat the entire thigh to a safe finishing temp. This effect is heightened when using wet cooking methods like simmering or braising where the bones are submerged.
Tips for reducing bone-in cook times
If bone-in chicken thighs are taking too long to cook, here are some tips to speed up the process:
- Cut slits in the skin and meat – This helps heat penetrate better.
- Remove skin – The skin can act as an insulator.
- Cut in half – Smaller thighs cook faster.
- Cook at higher temperatures – Whether oven, grill or stovetop, use higher heat.
- Use a meat thermometer – Don’t overcook; remove at 165°F.
- Pre-cook – Par-boil or poach first before finishing by grilling or baking.
Conclusion
Bone-in chicken thighs do consistently take longer to cook than boneless thighs – typically 5 to 20 extra minutes depending on the cooking method. This added time is mainly due to the insulating effect of the bone and the extra mass. Pre-cooking methods like par-boiling can help reduce the total cooking time for bone-in thighs. If time is limited, using boneless thighs is the quicker option, but the trade-off is potentially less flavor and moisture. Weighing the pros and cons of bone-in vs boneless along with trying time-saving techniques allows you to choose which option fits your needs.