But for the most even air flow, transfer the chicken thighs to a baking sheet lined with a rack. If you don’t mind oil sizzle in the oven, leave the chicken in the skillet to continue cooking as it bakes. Chicken thighs are tolerant of longer periods of cooking without drying out so if the cooking temp rises to 170☏ or beyond, it’s likely the chicken will still be moist.īake the chicken in the same skillet, or transfer to a sheet pan lined with a rack. Always cook to the temperature, not the time.
COOK CHICKEN THIGHS SKIN
Flip the chicken just once to keep the skin crisp.įinish in the Oven-How Long to Bake Chicken Thighsīake the chicken thighs at 400☏ until a thermometer reads 165☏, or about 10-12 minutes after searing on the stove. Don’t force it! If the chicken doesn’t budge, check back a few minutes later until it does. As the skin cooks and crisps, you’ll know the chicken is ready to flip when the skin releases easily from the pan. A splatter guard is the best, cheap investment you’ll make when searing anything in oil on the stove.ĭon’t move the chicken while searing. Sear the chicken on the stove, skin side down for 10-12 minutes, then flip and cook for 4-5 minutes.
Searing the chicken skin renders the fat and flavors the oil that in turn flavors the chicken meat when flipped.
Bringing the chicken to temperature as the heat of the pan rises reduces the chance of the skin shrinking from the meat. Add oil to a heavy bottom skillet, then add the chicken thighs skin side down before turning on the medium high heat. Start the chicken thighs in a cold skillet, skin side down.
COOK CHICKEN THIGHS FREE
If more seasoning is your thing, feel free to sprinkle with dried herbs like oregano, Italian seasoning, Old Bay, lemon pepper, or garlic salt. Season with kosher salt and freshly ground black pepper. Trim any extra tendrils that don’t cover the meat. Look for meaty chicken thighs that are fully covered with skin that isn’t torn or too loose. But fair warning here…once you get a taste of that crackling crisp cooked skin, it will be hard to say “no” to it. If you want to make chicken thighs healthier to eat, keep the skin on the meat while cooking, then remove it before eating.
COOK CHICKEN THIGHS HOW TO
How to Make Chicken Thighs Healthier to Eat Cooking oil such as canola oil, grape seed oil, or olive oil.Kosher salt and freshly ground black pepper.
This is what makes chicken thighs more flavorful and juicy, with a crackling crisp skin. Or if you’re feeling fancy, start with this cooking technique then gussy them up like in my lemon chicken thighs with artichokes or stuffed chicken thighs with spinach and goat cheese for some of the quickest dinners around.Ĭooking bone in chicken thighs with the skin on seals in moisture as the fat renders, flavoring and protecting the dark meat. Starting with a stovetop skillet sear that moves to a final finish in the oven, it’s amazing what mere kosher salt and freshly ground black pepper can do to flavor these simple chicken thighs. It’s also one of the cheapest cuts, making a chicken thigh dinner extra friendly to the weeknight dinner budget. With skin on and bones intact, the dark meat of chicken thighs is the most juicy tasting part of the bird. But when it comes to major chicken flavor that’s forgiving if it cooks a little long, chicken thighs are the answer to “ what should we cook for dinner?” How to Cook Crispy Skin-On, Bone-In Chicken Thighsĭon’t get me wrong, I love my recipe for perfectly baked chicken breasts, and my grilled chicken breasts are a summertime staple. With crackling crisp skin and juicy bits of chicken morsels in every bite, this is about to become your favorite base for every chicken thighs recipe you’ll ever make.
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