Is it okay to dry brine boneless skinless chicken thighs uncovered in fridge?

I'm making oven roasted boneless chicken thighs tonight, and used ~1.4% salt by weight to dry brine, and placed uncovered in the fridge. Planning to start in the oven 9 hours after applying the salt. Now I'm wondering if: a.) uncovered in fridge could actually be detrimental since it's skinless. If I'm dry brining steak or skin-on chicken it makes sense for crispy skin on the chicken, or for a nice sear on the steak, but is there any benefit for skinless chicken thighs? b.) because the chicken is in 8 separate pieces, is 9 hours too long? Will it be overly salty? c.) 1.4% (1450 g chicken, 21 g kosher salt) is too much salt given that it is boneless? If this process is likely to ruin the texture, or result in inedibly salty chicken, do I have any options to save it if I run home over lunch, or anything I should do prior to putting it in the oven later? It's currently been in the salted in the fridge for about 3.5 hours. submitted by /u/j_rad