Follow these 6 tips to make the tastiest chicken thighs that'll have you coming back for seconds

Print this recipe
If there is one cut of meat that is seriously underrated, it's the chicken thigh. Chicken thighs are by far the most tender part of the chicken. Because it's dark meat it has a little more fat than chicken breasts and that translates into also having a ton of flavor - unlike its lighter counterpart.
Just like chicken breasts however, chicken thighs are extremely versatile. You can use them in stir-fries, roast them on their own, and even bread them and turn them into chicken fingers. To make the tastiest chicken thighs you've ever tasted, try some of these ideas below.
1. Know when to remove the skin, and when not to
Chicken skin can sometimes be the best part of the chicken. But not always. So when do you remove the skin from chicken thighs and when do you leave it on? If you're giving the thighs a dry cook, that is, they won't be sitting in liquid as they cook, keep the skin on. As the chicken cooks that skin will actually act as a barrier to keep the juices inside and you'll be able to enjoy the crispy delightful treat that actually is the best part of the chicken.
If you're going to be braising chicken, particularly if the liquid is going to completely cover the chicken, remove that skin. It'll become rubbery and flavorless and definitely will not be the best part of the chicken.
To remove the skin of chicken, find the loosest side of the skin. There will be one side that lifts up easily and another that is firmly attached to the chicken. Take the loosest side and gently pull to lift up the rest of the skin. If you find the chicken slippery, use a paper towel to do this.
2. Cook the chicken bone-in
For a few years boneless and skinless meat, particularly chicken, was the only way to go. But now we continue to learn that bone-in, skin-on meat really isn't as bad as we thought. And those bones actually infuse a ton of flavor into the meat as it cooks. Whenever you can, choose bone-in chicken thighs over boneless. Whether you keep the skin on or not will depend on your recipe and the recipe you're using but leave the bone in. It's easy to cut around as you eat it, and your chicken thigh dish will be much better for it.
3. Know how to take that bone out
Okay, so the above point went on and on about how much better chicken thighs are when the bone is kept in. And that's true. But, there are sometimes when that bone is just not practical, such as when you're using chicken thighs in a stir-fry or slicing them up in a salad. So, you've got to know how to take that bone out when you need to. Luckily, it's easy to do.
Flip the chicken thigh over so that you're looking at the rough, knobby side of the thigh. With your fingers, feel along the center of the meat for the single bone that chicken thighs have. When you find it, score the meat lengthwise just beside the bone, making sure to use a sharp knife and keep your fingers back or tucked under. Make small flicks with the knife, just until the top of the bone is exposed. Scrape the meat off the top of the bone and using a paper towel, begin to pull the bone out. Either twist the bone or cut it to completely remove it from the thigh and then cut away any cartilage or gristle that may have remained on the meat. Then just use the chicken thigh the way you had planned to!
4. Pat the chicken dry
Chicken thighs always have to be patted dry. This is particularly true if you've worked with the chicken prior to cooking such as removing the bone or skin. But even if you haven't, there will be juices on the chicken from when it was in its packaging. And if you start to cook the meat without patting that moisture dry, it's going to steam and is one of the only ways to get tough, rubbery chicken thighs. So before you go any further just take a paper towel or two and pat it dry on all sides.
Remember not to place it back into its original packaging as you pat the other pieces dry. Instead, place them on a separate baking sheet or in a clean casserole dish.
5. Sear it first
Chicken thighs need to be seared! If you're roasting chicken thighs, they need to be seared first before going into the oven. If you're braising them, they need to be seared before adding the liquid or placing them in the slow cooker. And even if you're stir-frying them, those chicken thigh cubes need to be seared before you start adding other ingredients. It will caramelize the chicken ever so slightly and impart a flavor it just won't get if they aren't seared first. So no matter how you're cooking those thighs, give them a nice sear in a very hot pan with a little bit of oil before moving on with the rest of your dish.
6. Create a crust
Again, it doesn't matter whether the chicken thighs are boneless or if it still has its skin on. Crust is important when making chicken thighs because not only does it also help the chicken retain its moisture, but it's also so much more flavorful! To create a crust you can dredge the chicken thighs in flour, go for a full breading, or just make a dry rub full of your favorite seasonings. All of these will make a great crust and give you even more chicken thigh goodness to enjoy!
Print this recipe

You probably already store them in the dark, but these other tips go even further to stop sprouting.
March 23   ·  
If you're sick of throwing bread out each week, become familiar with this life-changing trick to revive even the toughest loaf of bread.
March 22   ·  
Have you ever tried to cut a tomato and ended up with more of a gooey mess than anything else? We're here to help.
March 22   ·  
Slow cookers aren't just great for no-hassle dinner. This dessert is as easy and delicious as they come.
March 18   ·  
This is an Italian-spiced recipe, using thyme, parsley and fennel seed to flavor the dish. You can also opt for a Mexican-themed version by replacing these spices with one tablespoon of taco seasoning. With a recipe this easy and delicious, the...
March 14   ·  
March 20   ·