Content

• Steps
• Method 1 of 4: Roasting boneless, skinless chicken thighs
• Method 2 of 4: Frying boneless, skinless chicken thighs in a pan
• Method 3 of 4: Grilling Boneless, Skinless Chicken Thighs
• Method 4 of 4: The Final Step
• Tips
• Warnings
• What do you need

Boneless, skinless chicken thighs are a source of protein and can be prepared in a variety of ways. Chicken thighs tend to have less dry meat than breasts. If you remove the skin, you are left with a thigh, which contains about 130 calories and only 7 grams of fat. Skin and bone-free chicken thighs are available at many grocery stores and supermarkets. There are various ways to cook these thighs - they can be fried in a pan, grilled, and also baked.

Steps

Method 1 of 4: Roasting boneless, skinless chicken thighs

1. 1 Preheat oven to 190 ° C. This temperature is ideal for roasting chicken meat, it does not dry out and remains juicy. Remove any pans and pans you may have stored in the oven beforehand. Also, wipe the oven to remove any remnants of the old dish.
2. 2 Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic).As a result, all the pieces should acquire approximately the same thickness - about 1.5–2 centimeters. From this, the meat will not only become softer and more tender, but also bake more evenly in the oven.
3. 3 Salt your thighs in brine. This will add juiciness to the meat. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. In this case, the previously beaten off meat will absorb moisture.
4. 4 Prepare a baking sheet. Use a baking sheet large enough to hold all the pieces of meat that you plan to bake on the bottom. Add two tablespoons of vegetable oil or butter. Spread the butter evenly over the bottom of the baking sheet to prevent the thighs from sticking to it when baking. As a result, the meat will be covered with an appetizing golden brown crust.
5. 5 Prepare your thighs for baking. Remove them from the brine and brush with vegetable or butter. You can do this with your hands, at the same time greasing the pieces with spices of your choice. Lemon pepper mixes or others made for chicken work well, as well as a garlic-based spice mix.
6. 6 Complete the preparation. Place the pieces of meat on a baking sheet, greased with vegetable or butter. Sprinkle them with spices, if desired, and place lemon slices on top to add even more flavor to the dish.
7. 7 Cover the meat pan. This can be done in two different ways. The first is to wrap the baking sheet in baking foil. When doing this, make sure that the foil is firmly and securely around the edges of the baking sheet. The second method is to use parchment paper: just place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.
8. 8 Bake the meat. Place the baking sheet in a preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and brush the meat with oil again. You can also add spices if desired. Place the baking sheet with meat in the oven again, keeping it this time for 10-15 minutes.

Method 2 of 4: Frying boneless, skinless chicken thighs in a pan

1. 1 Turn on the hotplate in medium to medium-high setting. Take a large skillet and place it on the stove. Add vegetable oil or butter to the pan so that it spreads along the bottom and covers it by 1-1.5 centimeters. The edges of the pan should be at least 2.5 centimeters (1 inch) so that the oil does not spill out. Make sure you have a suitable pan in advance.
2. 2 Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all have approximately the same thickness. As a result, the meat is evenly fried and easy to chew.
3. 3 Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. The beaten meat will absorb moisture, making it more juicy and tender.
4. 4 Add seasoning. Sprinkle the meat with salt and pepper. You can also add some lemon zest and / or dry ground garlic to your liking. When frying, moisture evaporates from the meat - the spices will keep it juicier.
5. 5 Prepare the egg mixture. Take a large enough cup or bowl for the meat and break a few eggs into it. Then dip each thigh in the broken eggs. Moisten the slices on both sides.
6. 6 Dip the meat in flour. The flour will coat the damp pieces, and they will become crispy when fried. Pour some flour into a flat plate so that it covers the bottom. Dip each piece of meat into flour, first with one side and then with the other.Areas not covered with flour can then be sprinkled separately.
7. 7 Place the pieces of meat in a preheated skillet. Reduce heat to medium before doing this. Place in the skillet, one piece at a time, until they fill the bottom. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to take on a golden brown hue.
8. 8 Saute the meat over low heat. After the second minute, turn the meat over again. Cover the skillet tightly with a lid, reduce heat to low and set a timer for 10 minutes. Turn off the heat after ten minutes. After that, leave the pan on the stove for another 10 minutes, without removing the lid from it.

Method 3 of 4: Grilling Boneless, Skinless Chicken Thighs

1. 1 Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat is evenly fried and tender.
2. 2 Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the meat in water for 30 minutes. Broken thighs will absorb moisture, making them more juicy and tender.
3. 3 Make a marinade. While the meat is soaking in the brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon peel works well. You can also use sesame sauce, soy sauce, or barbecue sauce. When the meat has settled in the brine, transfer it to a plastic bag. Pour the marinade into this bag and seal it.
   • Remember the bag with your fingers so that the pieces of meat mix well with the marinade.
   • Place the bag of marinating meat in the refrigerator for four hours.
4. 4 Add seasoning. If you decide not to marinate the meat, you can simply season it with spices. Sprinkle the chicken thighs with salt, pepper and dried ground garlic. Use your fingers to lightly rub the seasoning into the meat. The top layer will keep moisture in the meat and make it more tender.
5. 5 Wash the grill and grease it with oil. If you have not used your grill for a long time, or vice versa, have used it very recently, it is worth cleaning it. Water and dishwashing detergent are usually sufficient for this. After washing the wire rack, apply a little vegetable oil on it to prevent the meat from sticking to it.
6. 6 Turn on the grill. Typically, chicken meat is grilled at temperatures between 190 and 230 ° C. However, some people recommend preheating the grill to 290 ° C. To prevent the meat from burning, set the temperature lower and broil it for a little longer.
7. 7 Toast the meat. Place the chicken thighs on the grill rack. Make sure that the pieces are spaced about the same distance from each other - this way they will cook evenly. Cook the meat for 2-3 minutes on each side. When the meat is cooked well, it will show marks (dark streaks) from the grill.

Method 4 of 4: The Final Step

1. 1 Use a kitchen thermometer. Stick the tip of the thermometer into the meat. Chicken meat can be eaten when its temperature reaches at least 74 ° C. If the temperature is lower, it is unsafe to eat it; in this case, continue cooking the meat until it reaches the required temperature.
2. 2 Get the meat out. Remove the meat from the stove (from the grill or from the oven) and transfer to a large plate. Wait 5-10 minutes for the meat to cool before chopping. This time can be used to prepare the sauce. If you immediately start cutting meat that has not cooled down, juice will leak out.
3. 3 Spread the meat on a platter. Place the meat on a clean dish. You can either chop it or serve it in whole pieces. For beauty, place a few slices of lemon and lettuce leaves on a platter. You can sprinkle the meat with herbs or pour over the sauce. Spread the garnish for the meat on a platter.

Tips

• Boneless and skinless chicken thighs are very versatile to cook; experiment with new flavor combinations to find what suits your taste.
• Cook 2 skinless, boneless chicken thighs per person.
• Plan on cooking for several hours, especially if this is your first time cooking chicken thighs. It is better to do everything slowly than to hurry up and, as a result, serve a half-baked dish to the table.

Warnings

• Wear suitable clothing when preparing food, otherwise serious burns may occur.
• When cooking poultry meat, always heat it to at least 74 ° C.
• Check the label that came with the meat. Breeding technologies for chickens vary, and some birds are larger than others. These chickens should be cooked differently.

What do you need

• Chicken thighs without bones and skin
• Recipe
• Flour
• Salt, pepper, lemon zest, dried ground garlic, other spices
• Water
• Oil
• Medium bowl
• Small hammer (metal, plastic or wood)
• Kitchen equipment: oven, grill or frying pan
• Kitchen thermometer for meat