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Chicken thighs are usually delicious, not dry and delicious, especially when you cook them for crispy skin. Chicken thighs can be prepared in a variety of ways, including conventional oven-baked, oven-baked on high heat, slow-cooked, and deep-fried. Here are some basic instructions for making chicken thighs economical and healthy.
- Make: 4 servings
Regular oven baking
- 450g boneless chicken thighs
- 15 to 30ml olive oil
- Salt and pepper to taste
Bake in the oven with the fire on
- 450g boneless chicken thighs
- 15 to 30ml olive oil
- Salt and pepper to taste
Slow cooking
- 450g boneless chicken thighs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup barbecue sauce
- 2 tablespoons (30ml) honey
- 1 teaspoon Worcestershire sauce
Fry
- 450g boneless chicken thighs
- Salt and pepper to taste
- 1.5 cups (375ml) of buttermilk
- 4 cups (1 liter) canola oil
- 1 cup (225ml) all-purpose flour
- 2 beaten eggs
- 2 cups cornmeal
Steps
Regular oven baking
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Preheat oven to 220°C. [1] X Research Source Prepare a baking tray with a thin spray of non-stick coating.
- Or you can line the baking tray with nonstick foil or parchment paper instead of nonstick spray.
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Season the chicken. Sprinkle a little salt and pepper to taste and drizzle olive oil over the meat.
- You can season the chicken directly on the baking sheet so you don’t have to wash multiple plates. Or you can also do it on a separate plate or bowl so that the baking tray doesn’t become too cluttered.
- If you’re not sure how much salt and pepper to use, you can add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Use a special brush to spread the olive oil evenly over the meat. The oil helps keep the chicken from drying out and browning beautifully while it cooks. Using melted butter or another vegetable oil will also work.
- If desired, you can also use baking sauce instead of the oil. Spread a commercially available or homemade sauce such as barbecue sauce on the chicken thighs with a special brush.
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Bake the chicken uncovered for about 20 minutes. The chicken will be brown on the surface and the internal temperature of the meat will be 80°C.
- Use a meat thermometer with a digital display to check the internal temperature of the meat. Insert a thermometer into the center of the thickest part of the meat for an accurate temperature.
- If the chicken is undercooked, place it in the oven for an additional 5 minutes at a time, until the meat is at the desired temperature.
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Enjoy while the meat is still warm. Remove the meat from the oven once it’s finished cooking and cover to rest for about 10 minutes.
- Cover the baking tray with foil. However, you do not need to cover it. Just cover the meat with foil.
- Letting the meat rest will soften the meat and make sure it’s cooled enough for you to eat comfortably without fear of burns.
Bake the oven with the fire on
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Heat the oven. Let the oven preheat for about 5 to 10 minutes.
- Most of the above fire ovens have only one mode. If your oven has “high” and “low” settings, you will use the “high” setting.
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Season the chicken thighs. Sprinkle with salt and pepper to taste and then spread or drizzle with olive oil evenly over the chicken.
- Use about 1/4 teaspoon salt and 1/8 teaspoon black pepper if you don’t know how to season it.
- You can marinate the meat overnight if you want.
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Place the chicken thighs in the oven’s pre-heated tray. You need to make sure there is space between the grill and the lined baking tray underneath.
- You need to use a baking tray with a grill on top instead of using a regular tray. The grill that comes with the tray will keep the meat from absorbing fat and oil from the meat during the grilling process, preventing the temperature from rising too high and causing burning.
- When grilling boneless chicken thighs, you don’t have to worry about which side is facing up. However, if using boneless chicken thighs, place the bone-side up. If you grill the chicken with the skin on, it will taste better with the skin facing up because the chicken skin is crispy.
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Bake for about 20 minutes, flipping the grill side after 10 minutes to make sure the sides are evenly browned. Do not cover meat when grilling.
- Place a 10cm to 13cm baking tray below the top of the oven.
- Carefully turn the underside of the meat over after 10 minutes. Brush the meat with oil and continue to bake for another 10 minutes.
- Thick or bony thighs will need to bake for about 25 to 30 minutes. [2] X Research Source
- The skin and surface of the flesh should be moderately brown and glossy. If the outside is satisfactory before the inside is cooked, continue grilling at 150°C on the normal mode to distribute the heat evenly inside the meat without causing the outside to dry out or scorch.
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Check if the meat is cooked through and enjoy while still warm. Remove the meat from the oven when it is evenly browned and the internal temperature is 80°C.
- Another common requirement is that the gravy should be transparent and the meat no longer pink. [3] X Research Sources
- Check the temperature of the meat with a meat thermometer with a digital display. Attach the thermometer to the thickest part of the meat. If you’re cooking chicken thighs with bones, don’t let the thermometer touch the bones.
Slow cooking
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Season the chicken. Sprinkle salt and pepper evenly over the chicken.
- If desired, you can also season the chicken with other spices and herbs. A little garlic powder, chili powder, onion powder, or a crepe mix all work well with this recipe. If you’re just marinating in butter or lemon juice instead of the barbecue sauce, adding a little parsley and marjoram will make the meat more flavorful.
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Place the chicken in the slow cooker. Use a slow cooker with a capacity of at least 3 to 4 liters to ensure that the lid can be covered.
- If desired, you can coat the pot with a thin layer of non-stick spray or use a slow cooker-specific non-stick mat. This protective step is not strictly necessary, but they will help keep the chicken from sticking to the sides of the pot.
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Combine barbecue sauce, honey, and Worcestershire sauce. Stir ingredients together in small bowl.
- To increase the heat, you can stir in 1/4 teaspoon of the hot sauce.
- Or you can create another sauce for chicken if you don’t like the taste of barbecue sauce. You just need to make sure there is enough 3/4 cup of liquid to cook the chicken. For example, you can make a simple sauce of 1/2 cup chicken broth, 3 tablespoons butter, and 2 tablespoons lemon juice.
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Pour sauce over chicken. Toss the chicken thighs so that the sauce coats the meat evenly.
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Cook slowly for about 5 to 6 hours. [4] X Research Source When completed, the internal temperature of the chicken will be 80°C.
- The chicken also needs to be tender enough to separate without cutting.
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Enjoy while the meat is still warm. When the meat is done, remove it from the slow cooker and place it on a plate with the sauce or drizzle with fruit juice.
Fry
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Marinate chicken. Sprinkle salt and pepper over the meat and marinate in buttermilk for at least 2 hours. [5] X Research Sources
- Salt and pepper should be seasoned to taste, but if you’re not sure how much to use, add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- You should store chicken in a bowl that does not cause chemical reactions. Some metal bowls have a reverse reaction with the mild acids in milk; Therefore, it is best to use glass bowls, ceramic bowls or plastic bowls.
- Cover the bowl and marinate the meat in the refrigerator. You should marinate the meat for at least 2 hours or overnight.
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Heat oil in pan. When you’re ready to cook the chicken thighs, heat the oil to 180°C.
- Use a food thermometer with a digital display to control the temperature of the oil.
- A deep pan is best, but if you don’t have one, you can still use a high-walled metal pot instead. Heat oil in a pan over medium heat.
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Prepare the batter ingredients in separate bowls. Place the flour, beaten eggs, and cornstarch in a bowl.
- The bowl should be wide enough and have a shallow bottom for easy dipping and rolling.
- If desired, you can also season the cornmeal with a little salt, pepper, and bell pepper powder.
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Coat the chicken in the flour. Dip the chicken in the flour, egg, and cornstarch, respectively.
- Remove the chicken thighs from the broth, keeping the chicken above the bowl to reduce the gravy.
- Coat the chicken thighs in the flour. The flour will help the crispy dough to be evenly coated. Holding the chicken thighs over the flour, tap the sides of the bowl to let the batter fall.
- Put the breaded chicken in the egg. Allow the eggs to shrink by holding the chicken thighs above the bowl.
- Coat the chicken in the cornmeal. Make sure the chicken is evenly coated with the flour.
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Fry each piece of chicken for about 13 to 20 minutes. The chicken will be golden brown when finished and the internal temperature is 80°C.
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Drain the oil and enjoy the meat while it is still hot. Leave the chicken on a plate lined with paper towels for about 5 minutes to absorb the oil. Enjoy while the meat is still hot.
Things you need
- Baking tray
- Baking tray with grill on top
- Slow cooker
- Deep pan or thick pot with high walls
- Non-stick spray, foil or stencils
- The bowl does not cause chemical reactions
- Brush
- Whisk eggs
- Tongs
- Food thermometer with digital display
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 16 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 2,276 times.
Chicken thighs are usually delicious, not dry and delicious, especially when you cook them for crispy skin. Chicken thighs can be prepared in many ways, including regular oven-baked, oven-baked on high heat, slow-cooked, and deep-fried. Here are some basic instructions for making chicken thighs economical and healthy.
- Make: 4 servings
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