I often cook boneless, skinless chicken thighs in the oven. Occasionally I get one or two thighs that hit 155F, and "stall", similar to when you are smoking meats, except this isn't that, this is just me cooking chicken thighs in my oven. They are still 155F after like 2 hours.
This is not a problem with my oven. I've verified its temperature (450F) with two oven thermometers, and all the other things I cook in it work fine.
This is not a problem with my thermometer, either -- I have a Thermapen ONE and it works for everything else. I check it every so often by sticking it in boiling water and seeing if it says 212F, and behold, it works.
What gives?
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