How to Cook Chicken Thigh

Sometimes, people get really focused on chicken breasts. They have lovely white meat and undeniable succulence. Then there’s the leg, which is great over charcoal, but sometimes, getting the internal temperature right is frustrating. No one wants pink middles.

Benefits of Chicken Thigh

So what about the humble chicken thigh? Well, chicken thigh has been rather underappreciated, and it has a ton of advantages.

• Chicken thighs offer tasty results. They’re fatty, which not only keeps the meat moist but also provides a great flavor profile.
• Talk about versatility. You can grill ‘em, roast ‘em, braise ‘em, and so much more. I’ve used chicken thighs to make Lemon Pepper and Mexican-styled chicken. The recipe is here.
• Chicken thighs are easy on your budget. Compared to other cuts, they’re cost-effective, especially for large gatherings. 
• Oops! Chicken thighs are more forgiving than breasts, which dry out quickly. Even if you leave them a little too long, you can usually rescue them.
• Bone in! Chicken thighs often have the bone still inside them. This helps with even cooking; if you want stock or soup, this is your go-to.

Shopping for Chicken Thighs

Before you learn how to cook chicken thighs, you must know how to pick a good package. Always check the expiration date to know the meat is fresh.

Next comes the package itself. Look for secure wrapping: no loose areas and no leaks. If there’s a lot of liquid, pass. That meat might well have been thawed and refrozen. 

Use your eyes and nose. The thighs should not have a pungent odor. The color you’re looking for is pink (not gray).

Cooking Chicken Thighs in the Oven. You only need three things to cook chicken—the meat, olive oil, and seasonings, like our line of all-natural blends.

The Process

1. Set the oven to preheat-425F
2. Remove the thighs from the container, and dry them off completely with a paper towel
3. Rub olive oil all over the thighs
4. Season the chicken all over, and pat the herbs and spices into the skin. 
5. Prepare a baking sheet with a cookie cooling wrap on it.
6. Place the chicken thighs evenly all over the rack (this helps with crispness).
7. Bake for about 40 minutes. The internal temperature should be 165F.
8. For extra crispiness, broil the thighs for about 2 minutes (keep an eye on them)
9. Let them rest for about 5 minutes before you plate.

Cooking Chicken Thighs on the Grill

As with baking, you need the meat, oil, and spices.

1. Set the grill to 380F.
2. Get rid of moisture on the skin with paper towels.
3. Cover lightly with olive oil
4. Rub your seasoning into the chicken thigh’s skin
5. Place them into the refrigerator overnight. 
6. Pull them out about 30 minutes before grilling
7. Place the thighs skin down.
8. Close the lid and wait 6 minutes
9. Turn the meat over and grill for 6 minutes
10. The internal temperature should be 165F
11. If you wish to add sauce, do so now, letting it set up
12. Remove, rest, and serve!

PitMaster’s Memo: Bake or Grill?

Both baking and grilling result in flavorful chicken thighs. Grilling instills a smoky flavor and a lightly charred texture. Grilled chicken will be firmer than baked. Baked chicken has a milder flavor than grilled. 

Sides

• Cauliflower mash
• Deviled Eggs
• Kale gratin
• Quinoa
• Roasted onions

Deserts

• Brulee oranges
• Carrot cake
• Honeyed pears
• Iced strawberries
• Praline pie

From the Bar

• Chardonnay
• Old fashioned
• Pilsner
• Sweet lemon iced tea
• Whisky