Content

• Ingredients
• Baking
• Oven with grill function
• Slow cooker
• Frying
• Steps
• Method 1 of 4: Bake
• Method 2 of 4: Oven with grill function
• Method 3 of 4: Slow Cooker
• Method 4 of 4: Frying
• What do you need

Chicken thighs are tasty, juicy and have an interesting texture, especially if the skin is crispy. There are many ways to cook chicken thighs, and the most commonly used ones include baking, grilling, slow cooking, and frying. Here are some basic recipes and instructions to use when making chicken thighs.

Ingredients

Baking

• 450 g boneless, skinless chicken thighs
• 1-2 tablespoons (15-30 ml) olive oil
• Salt and pepper to taste

Oven with grill function

• 450 g boneless, skinless chicken thighs
• 1-2 tablespoons (15-30 ml) olive oil
• Salt and pepper to taste

Slow cooker

• 450 g boneless, skinless chicken thighs
• 1/4 teaspoon (1.25 ml) salt
• 1/8 teaspoon (0.625 ml) pepper
• 3/4 cup (185 ml) BBQ sauce
• 2 tablespoons (30 ml) honey
• 1 teaspoon (5 ml) Worcestershire sauce

Frying

• 450 g boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 1/2 cups (375 ml) buttermilk
• 4 cups (1 liter) canola oil
• 1 cup (225 ml) flour
• 2 eggs, beaten
• 2 cups (450 ml) cornmeal

Steps

Method 1 of 4: Bake

1. 1 Preheat oven to 220 degrees Celsius. Prepare a baking dish by coating it with a thin layer of cooking oil.
   • Alternatively, instead of greasing the baking dish, line it with aluminum foil or parchment paper.
2. 2 Season the chicken. Season with salt and pepper as you wish and drizzle with olive oil.
   • You can season the chicken directly in the baking dish to minimize the amount of dirty dishes, or on a separate plate or platter to avoid unduly contaminating the baking dish.
   • If you're not sure how much salt and pepper to use, start with about 1/4 tsp. (1.25 ml) salt and 1/8 tsp. (0.625 ml) black pepper.
   • To coat the chicken with the olive oil more evenly, use a cooking brush. The oil retains juices in the meat and contributes to the appearance of a golden brown crust during the baking process. You can also use other vegetable oil or ghee.
   • If desired, you can substitute baking sauce for the butter. Use a cooking brush to coat the chicken with homemade or prepared sauce (such as barbecue sauce).
3. 3 Bake the chicken uncovered for 20 minutes. The chicken should be browning and the core temperature should be 80 degrees Celsius.
   • Use an instant meat thermometer to measure the temperature. Insert it in the center of the thickest part of your thigh for an accurate reading.
   • If the chicken thighs are not cooked, put them back in the oven and bake at 5 minute intervals until the meat is at the right temperature.
4. 4 Serve warm. Remove chicken from oven, cover and let stand for 10 minutes.
   • Cover the tin with aluminum foil. It is not necessary to cover the form tightly; the foil can simply lie on top.
   • This will make the chicken more tender and the meat will be cooled to a safe temperature for consumption.

Method 2 of 4: Oven with grill function

1. 1 Turn on the grill function in the oven. Let it warm up for 5-10 minutes.
   • Most ovens with a grill function do not have temperature control, but if your oven does have one, heat it on a high setting.
2. 2 Season your thighs. Season with salt and pepper and drizzle with oil if desired.
   • Unless you have a particular taste preference, use about 1/4 teaspoon. (1.25 ml) salt and 1/8 tsp. (0.625 ml) black pepper.
   • The marinade can be left overnight, if desired.
3. 3 Place the chicken thighs in a grill pan. There should be space between the rack and the bottom of the pot.
   • It is important to use a grill pan with a rack, not a baking dish. The stand allows hot fat to drain away, preventing the risk of fire.
   • If you're using boneless and skinless thighs, it doesn't matter which side you put them on. But if you're preparing your thighs with bones, place them bone-up. If you are frying the chicken with the skin, it’s best to put the skin side up to make it crispy.
4. 4 Fry the thighs for 20 minutes. Turn them over once during cooking so that they brown evenly. Do not cover.
   • Place the grill pan 10-13 cm from the top heating element.
   • Turn the chicken over gently after 10 minutes of cooking. Grease this side with oil and continue cooking for another 10 minutes.
   • If the thighs are thick, you may need to cook them for a total of 25-35 minutes.
   • The skin or meat should turn golden brown. If the skin is already browned, and the meat is not yet ready inside, then continue baking, reducing the temperature to 150 degrees Celsius. This will avoid unnecessary drying of the skin.
5. 5 Serve warm. Remove the chicken from the oven as soon as it is browned well and has an internal temperature of 82 degrees Celsius.
   • The chicken juice should be clear and the meat should not be pink.
   • Test the internal temperature of the chicken with an instant meat thermometer by sticking it into the thickest part of the thickest piece. If you are preparing thighs with bone, make sure the thermometer is not touching the bone.

Method 3 of 4: Slow Cooker

1. 1 Season the chicken. Season with salt and pepper evenly.
   • You can use other spices if desired.A pinch of garlic powder, chili powder, onion powder, or Creole seasoning works well for this recipe. If you're using butter or lemon sauce instead of barbecue sauce, add a generous pinch of parsley or oregano.
2. 2 Place the chicken in a slow cooker. Use a saucepan of at least 3-4 liters and make sure you can close the lid tightly.
   • Cover it with a thin layer of cooking fat if desired, or use a non-stick slow cooker mat. This is not necessary, but it will prevent the risk of chicken sticking.
3. 3 Combine BBQ sauce, honey, and Worcestershire sauce. Whisk these ingredients together in a small bowl.
   • If you prefer more spicy foods, add up to 1/4 tsp. (1.25 ml) hot sauce.
   • You can also make a different sauce if you don't like the taste of the barbecue sauce. You just need to add 3/4 cup (185 ml) liquid to your thighs. For example, you can make a simple sauce with 1/2 cup (125 ml) chicken stock, 3 tbsp. l. (45 ml) butter and 2 tablespoons (60 ml) lemon juice.
4. 4 Pour the sauce over the chicken and stir to keep the thighs evenly coated.
5. 5 Cook over low heat for 5-6 hours. The internal temperature of the finished chicken should be up to 82 degrees Celsius).
   • The chicken should be tender enough and easily split without a knife.
6. 6 Serve warm. Place cooked chicken on a serving platter and drizzle with sauce or juice.

Method 4 of 4: Frying

1. 1 Season and marinate the chicken. Season with salt and pepper thighs and place in buttermilk for at least 2 hours.
   • Salt and pepper to taste, but if you're not sure how much to use, start with 1/4 teaspoon. (1.25 ml) salt and 1/8 tsp. (0.625 ml) black pepper.
   • Use a non-reactive bowl. Many metals can react adversely with slightly sour buttermilk. It is best to use a glass, ceramic, or plastic bowl.
   • Cover the bowl and place the chicken in the refrigerator to marinate. Leave it on for at least 2 hours or even overnight.
2. 2 Heat oil in a deep fryer. When you're ready to fry the chicken thighs, heat the oil to 177 degrees Celsius.
   • Use an instant pastry thermometer to monitor the temperature of the oil.
   • A deep fryer is best, but as a last resort, you can use a thick metal pan with high sides. Heat oil in a saucepan over medium heat.
3. 3 Place the breading ingredients in separate bowls. Place flour, beaten eggs, and cornmeal in separate bowls.
   • The bowls should be wide and shallow to make it easier for you to dip the chicken.
   • You can also season the cornmeal with a pinch of salt, pepper and paprika if you like.
4. 4 Cover the chicken. Cover each thigh with breadcrumbs in the following order: flour, eggs, and cornmeal.
   • Remove the thigh from the buttermilk and hold over a bowl to drain off the excess buttermilk.
   • Dip the thigh on both sides in flour. Flour helps to better fix the breading. Hold your thigh over a bowl, tapping lightly to remove excess flour.
   • Dip the flour-coated thigh in the eggs. Let the excess drain off by holding your thigh over the bowl.
   • Dip the thigh on both sides in the cornmeal. The chicken should be covered completely.
5. 5 Fry each chicken for 13-20 minutes. The chicken is done when it has a golden brown crust and its internal temperature reaches 82 degrees Celsius.
6. 6 Dry and serve hot. Place the chicken on a plate lined with paper towels for 5 minutes to loosen any excess fat. Serve hot.

What do you need

• Baking dish
• Grill pot
• Slow cooker
• Deep fat fryer or thick, tall saucepan
• Cooking grease, aluminum foil or parchment paper
• Non-reactive bowl
• Cooking Brush
• Corolla
• Forceps
• Instant thermometer