Help me adjust time on this chicken recipe, pls

[Anonymous]

Was going to make the Alton Brown 40 clove garlic chicken recipe tonight, but instead of 1 whole chicken, I have 6 small thighs. Recipe says bake at 350 for 90 minutes -- any idea how to adjust for the different chicken? Or can I just not do this with boneless chicken because it will cook too quickly and the garlic needs to slow roast?
Any suggestions for a similar recipe that uses boneless thighs?
Thank you!

[Anonymous]

90 minutes seems like a long time to cook a broken-down chicken, but I generally trust Alton’s recipes. I’d start with 45 minutes and check it, expecting to maybe go another 15. If you want to really boost the low/slow/melty garlic aspect of the dish, maybe knock the heat down to 325 and then plan for 1-1:15?

[Anonymous]

Anonymous wrote:Was going to make the Alton Brown 40 clove garlic chicken recipe tonight, but instead of 1 whole chicken, I have 6 small thighs. Recipe says bake at 350 for 90 minutes -- any idea how to adjust for the different chicken? Or can I just not do this with boneless chicken because it will cook too quickly and the garlic needs to slow roast?
Any suggestions for a similar recipe that uses boneless thighs?
Thank you!

Boneless and skinless? I don't think that this will turn out too well because this recipe rests on making the skin crispy and the garlic roasting so thoroughly that you can spread it on bread like jam. I think it would be great with skin on thighs, though.

How about a honey garlic sriracha chicken? The chicken and resulting sauce over rice are good.

[Anonymous]

Do you have a meat thermometer? Use it to check when it hits the right temp for cooked meat. My guess is about 45-55 minutes depending on your oven.

[Anonymous]

For 6 small bone-in thighs, I would roast at 350 for 30-35 minutes. Four boneless thighs, I would roast at 350 for about 20 minutes. Use a meat thermometer to test (must be at least 175 for thighs).