At a glance
Marinate boneless chicken thighs in lemon, garlic and oregano, then cook them in a preheated cast iron skillet with the pizza oven stone at about 500°F to 600°F. Flip them halfway and cook for 12 to 18 minutes in total, until they read at least 165°F, ideally 175°F, inside.
Chicken thighs cooked in a pizza oven come out golden and blistered on the outside and juicy within, and they are ready in under 20 minutes. Thighs are far more forgiving than breasts in the intense heat, because their extra fat keeps them moist even if they run a little long.
Why thighs, not breasts?
Breasts are lean and dry out quickly in high heat. Thighs have more fat and connective tissue, so they stay juicy and actually improve when cooked beyond the 165°F safe minimum. Around 175°F, the texture becomes tender rather than chewy.
The right temperature
Do not cook chicken at full pizza heat. The outside will burn long before the center is safe. Turn the flame down so the stone reads about 500°F to 600°F for boneless thighs, or lower for bone in. Cooking in a preheated cast iron skillet gives you a good sear on the bottom and keeps fat off the stone. Our guide to cleaning a pizza oven stone explains why grease on the stone is worth avoiding.
Turning the pan
Pizza ovens are much hotter on the side nearest the flame. Turn the skillet every few minutes so the thighs brown evenly, and use long gloves, because cast iron gets extremely hot.
Recipe
Pizza Oven Chicken Thighs
- Prep
- 10 min
- Cook
- 18 min
- Rest
- 5 min
- Total
- 33 min plus 30 minutes to 8 hours marinating
- Makes
- 4 servings
- Stone at about 500°F to 600°F (260°C to 315°C)
- Cook to at least 165°F (74°C), best at 175°F (79°C)
- Boneless 12 to 18 minutes
Ingredients
Chicken
- 6 boneless, skinless chicken thighs, about 1 1/2 to 2 lb (680 to 900 g)
Marinade
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- 4 garlic cloves, grated
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
To serve
- Lemon wedges
- Chopped parsley
Equipment
- Pizza oven
- Cast iron skillet that fits the oven
- Instant read thermometer
- Heat resistant gloves
Method
- Mix the marinade, add the chicken thighs and refrigerate for at least 30 minutes, or up to 8 hours.
- Heat the pizza oven, then turn the flame down until the stone reads about 500°F to 600°F (260°C to 315°C).
- Put the cast iron skillet in the oven for 3 to 4 minutes to heat up.
- Lay the thighs in the hot skillet in a single layer, smooth side down, and return it to the oven.
- Cook for 6 to 8 minutes, turning the pan halfway, then flip the thighs.
- Cook for another 6 to 10 minutes, turning the pan as needed, until the thighs are well browned and read at least 165°F (74°C), ideally 175°F (79°C), in the thickest part.
- Rest for 5 minutes and serve with lemon wedges and parsley.
Notes
- For bone in, skin on thighs, run the stone at about 450°F (230°C) and allow 25 to 30 minutes, skin side down for the first half.
- Do not cook chicken directly on the stone. The juices and fat will stain and smoke.
Serving ideas
Serve the thighs with pizza oven roasted vegetables cooked in the same session, stuffed into warm flatbreads with tzatziki, or sliced over a Greek salad. Leftovers keep for 3 to 4 days in the fridge.
Frequently asked questions
How long do chicken thighs take in a pizza oven?
Boneless thighs take about 12 to 18 minutes with the stone at 500°F to 600°F. Bone in thighs take about 25 to 30 minutes at around 450°F.
What temperature should chicken thighs reach?
At least 165°F (74°C) to be safe. Thighs are more tender at about 175°F (79°C).
Can I cook chicken thighs in an Ooni?
Yes. Use a cast iron pan, turn the flame down from pizza heat, and turn the pan regularly.
Sources: USDA safe minimum internal temperatures.