Buzz
Chicken thighs are flavorful, juicy, and delicious, especially when the skin crisps up. There are numerous ways to prepare them, including regular oven roasting, grilling with top heat, slow cooking, and frying. Here are some simple, healthy, and budget-friendly methods to cook chicken thighs.
Ingredients
Regular Oven Roasting
- 450g boneless chicken thighs
- 15 to 30ml olive oil
- Salt and pepper to taste
Oven Roasting with Top Heat
- 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
Frying
- 450g bone-in chicken thighs
- Salt and pepper to taste
- 1.5 cups (375ml) buttermilk
- 4 cups (1 liter) canola oil
- 1 cup (225ml) all-purpose flour
- 2 beaten eggs
- 2 cups cornmeal
Steps
Regular Oven Roasting
Preheat the oven to 220°C. Prepare a baking tray by spraying it with a light coat of non-stick spray.
- Alternatively, you can line the tray with non-stick foil or parchment paper as a substitute for the spray.
Season the chicken. Sprinkle salt and pepper to taste, then drizzle olive oil over the chicken.
- You can season the chicken directly on the baking tray to avoid extra dishes. Alternatively, use a separate plate or bowl to prevent a messy tray.
- If you're unsure how much salt and pepper to use, try 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- Use a brush to evenly spread the olive oil on the chicken. The oil keeps the chicken moist and gives it a beautiful brown color while roasting. You can also use melted butter or another vegetable oil if you prefer.
- If you'd like, substitute barbecue sauce or another sauce for the oil. Apply the sauce using a brush to coat the chicken thighs.
Roast the chicken uncovered for about 20 minutes. The chicken will turn brown on the surface, and the internal temperature should reach 80°C.
- Use a digital meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat for an accurate reading.
- If the chicken isn't fully cooked, place it back in the oven and continue roasting for 5-minute intervals until it reaches the desired temperature.
Serve while the meat is still warm. Once the chicken is roasted, remove it from the oven and cover it loosely for the chicken to rest for about 10 minutes.
- Cover the tray with foil, but there's no need to seal it completely. Just lay a sheet of foil over the chicken.
- Letting the meat rest will make it tender and ensure it's cool enough to eat without burning yourself.
Oven Roasting with Top Heat
Preheat the oven. Let the oven heat for about 5 to 10 minutes.
- Most top heat ovens have only one setting. If yours has “high” and “low” settings, choose the “high” option.
Season the chicken thighs. Sprinkle salt and pepper to taste, then brush or drizzle olive oil evenly over the chicken.
- If you're unsure about how much seasoning to use, try about 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- You can marinate the chicken overnight if desired.
Place the chicken thighs on a baking tray with a wire rack. Make sure there is space between the rack and the tray below it.
- Use a tray with a rack instead of a regular tray. The rack helps prevent the chicken from soaking in its own fat and oil as it drips off, preventing excessive heat buildup and potential burning.
- If you're roasting boneless chicken thighs, there's no need to worry about the orientation. However, for bone-in thighs, place the bone side up. If you're roasting with the skin on, have the skin side facing up to achieve a crispy, golden finish.
Roast the chicken for about 20 minutes, flipping after 10 minutes to ensure even browning. Do not cover the chicken while roasting.
- Place the tray about 10 to 13 cm below the top heat of the oven.
- Be sure to flip the chicken after 10 minutes, brushing it with oil, and continue roasting for another 10 minutes.
- Thicker or bone-in thighs may require 25 to 30 minutes of roasting.
- The skin and surface of the chicken should be a rich brown and shiny. If the exterior reaches the desired color before the meat is fully cooked inside, continue roasting in regular mode at 150°C to evenly distribute heat without drying out or burning the skin.
Check if the chicken is fully cooked and serve while warm. Remove the chicken from the oven when it's evenly brown and the internal temperature reaches 80°C.
- Additionally, the juices should be clear, and the meat should no longer appear pink.
- To check the temperature, use a digital meat thermometer. Insert the thermometer into the thickest part of the meat. If using bone-in thighs, make sure the thermometer doesn't touch the bone.
Slow Cooking
Season the chicken. Sprinkle salt and pepper evenly over the chicken.
- If desired, you can also marinate the chicken with other spices and herbs. Garlic powder, chili powder, onion powder, or a Creole seasoning blend all work well with this recipe. If you're using butter or lemon juice instead of barbecue sauce, adding some parsley and thyme will enhance the flavor.
Place the chicken in the slow cooker. Use a slow cooker with a capacity of at least 3 to 4 liters to ensure the lid fits tightly.
- If desired, you can spray a thin layer of non-stick spray or use a non-stick liner specifically designed for slow cookers. This step is optional, but it helps prevent the chicken from sticking to the sides of the pot.
Mix barbecue sauce, honey, and Worcestershire sauce. Stir the ingredients together in a small bowl.
- If you want to add some heat, you can stir in 1/4 teaspoon of hot sauce.
- Alternatively, if you're not a fan of barbecue sauce, you can create a different sauce for the chicken. Just ensure you have 3/4 cup of liquid to cook the chicken. For example, a simple sauce could be made with 1/2 cup of chicken broth, 3 tablespoons of butter, and 2 tablespoons of lemon juice.
Pour the sauce over the chicken. Toss the chicken thighs to ensure the sauce evenly coats the meat.
Cook on low for about 5 to 6 hours. Once done, the internal temperature of the chicken should reach 80°C.
- The chicken should also be tender enough to pull apart easily without needing to cut it.
Serve while warm. Once the chicken is done, remove it from the slow cooker and place it on a plate. Drizzle with sauce or pour some fruit juice over the top before serving.
Frying
Season the chicken. Sprinkle salt and pepper on the chicken, then marinate it in buttermilk for at least 2 hours.
- Adjust the salt and pepper to your taste, but if unsure, start with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- Use a non-reactive bowl for marinating. Some metal bowls may react with the mild acids in buttermilk, so it's best to use glass, ceramic, or plastic bowls.
- Cover the bowl and refrigerate the chicken. Marinate for at least 2 hours, or overnight for best results.
Heat oil in a pan. When ready to cook, heat the oil to 180°C.
- Use a digital food thermometer to ensure the oil is at the correct temperature.
- A deep frying pan is ideal, but if you don't have one, you can substitute with a high-sided metal pot. Heat the oil over medium-high heat.
Prepare the coating ingredients in separate bowls. Place flour, beaten eggs, and cornstarch into individual bowls.
- Ensure the bowls are wide and shallow enough for easy dipping and coating.
- If desired, season the cornstarch with a pinch of salt, pepper, and paprika for extra flavor.
Dip the chicken in the coating. Coat the chicken in the following order: flour, eggs, and cornstarch.
- Remove the chicken from the buttermilk, letting any excess drip off.
- Coat the chicken evenly with flour. Hold the chicken over the bowl and gently tap the sides to remove excess flour.
- Dip the floured chicken into the beaten eggs, letting any excess egg drip off before coating it in cornstarch.
- Make sure the chicken is fully covered in cornstarch.
Fry each chicken piece for approximately 13 to 20 minutes. The chicken will turn a golden brown when done, with an internal temperature of 80°C.
Absorb excess oil and serve the chicken while it's hot. Place the chicken on a plate lined with paper towels for about 5 minutes to soak up the oil. Serve it while it's still hot.
What you'll need
- Roasting pan
- Roasting pan with a rack above
- Slow cooker
- Deep frying pan or thick pot with high sides
- Non-stick spray, aluminum foil, or parchment paper
- Non-reactive bowl
- Basting brush
- Whisk
- Tongs
- Digital food thermometer
