Chicken thighs can typically be found bone-in and skin-on, boneless and skinless, or bone-in and skinless. There are some differences among these when it comes to cooking and nutrition: Bone-in, skin-on chicken thighs will be the fattiest of the bunch, and therefore the most supple and flavorful. They will require additional cooking time since the bone absorbs heat, taking away from the meat. To maximize flavor, cook the thighs with the skin on and simply remove the skin before serving to minimize fat, if desired. Boneless, skinless chicken thighs cook in a snap thanks to the lack of bone, making them a weeknight dinner hero. Don’t worry, they’re still juicy and loaded with flavor even without the benefit of the fatty skin. They do tend to be the most expensive of the bunch since it requires more processing, i.e removing the bone and skin. Lastly, bone-in, skinless chicken thighs minimize fat yet hold on to that moisture that makes thighs super-juicy thanks to the bone, which also means they take longer to cook than their boneless friend. It’s important to note that chicken must reach a safe internal temperature of 165 degrees. As a rule of thumb, it’s always good to let the meat rest after cooking so the juices settle and ensure the meat is tender. Choose your own adventure below and rest assured, each method of cooking chicken thighs yields flavorful results.
How to Broil Chicken Thighs
Use the magic of the broiler to cook chicken thighs quickly and effortlessly. If using skin-on chicken thighs, it’s best to start them skin-side down on the baking sheet, then flip halfway through to get crispy, golden skin.
How to Poach Chicken Thighs
Poaching chicken is a cooking method commonly seen when cooking chicken breasts, but don’t rule it out for chicken thighs. Poach thighs in a broth with aromatics or fragrant coconut milk and spices. Remove any skin after poaching and shred the chicken thighs to use in stews, soups, or chicken salad.
How to Grill Chicken Thighs
Hello, summer grilling. Chicken thighs are a perfect go-to for a hot grill (or grill pan!). Try a rub or marinade, or simply season with salt and pepper.
How to Fry Chicken Thighs
Is there anything more delicious than fried chicken? Chicken thighs’ dark meat makes for mouthwatering fried chicken. Reach for boneless, skinless chicken thighs and gently pound them to an even thickness, which makes for even cooking when frying. Use the bottom of a skillet or a rolling pin if your kitchen isn’t stocked with a meat mallet. If you’ve got a large cast-iron skillet, this is the time to use it—its ability to retain heat is ideal for frying.
How to Bake Chicken Thighs in the Oven
The hot oven ensures chicken thighs are cooked evenly throughout, and sport a crispy skin to boot. Keep in mind that bone-in chicken thighs will take longer to cook than boneless chicken thighs, however, this method works well for all three types of chicken thighs you can purchase.
How to Pan-Sear Chicken Thighs on the Stove
A piping hot skillet and a drizzle of oil means crispy, golden-brown skin. You will sometimes see recipes indicate to start searing the chicken thighs on the stovetop and then transferring the oven-safe skillet to a hot oven to finish cooking. This is, in part, to guarantee the thighs cook evenly, and takes other ingredients in the skillet, such as vegetables, into consideration. Nevertheless, you can cook chicken thighs entirely on the stovetop without compromising flavor or texture.
