Chicken thighs are the unsung heroes of the protein realm. Whether you bake, braise, glaze or grill them, they always cook up juicy and delicious.
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved
We love chicken thighs because they stand up to (and thrive) under almost any circumstances. They stay juicy when they’re grilled or baked in the oven, develop a nice crisp when broiled or air-fried and end up fall-off-the-bone tender when slow-cooked or braised. Add to that the fact that they play nicely with a myriad of spices and marinades and it’s easy to see why they’re our go-to option when we need an easy chicken dinner. Plus, they’re usually less expensive than chicken breasts — win! So, how do you know which kind to choose? Boneless, skinless chicken thighs are a good low-maintenance pick but we prefer the bone-in, skin-on ones because the bones add tons of flavor and, when seared, the skin cooks up to crunchy perfection. Just take this recipe for example. A dry brine combined with slow roasting keeps the meat juicy while a quick flash under the broiler at the end of the cooking process renders the skin crisp and golden.
- Pat each thigh dry with paper towels.
- Place the chicken thighs in a bowl and toss with olive oil and a generous amount of seasonings.
- Line a pan with foil and add a rack. Place chicken (skin side up) on the rack.
- Bake until chicken reaches 165°F.
Garlic Butter Baked Chicken Thighs
Garlic butter chicken thighs are easy to make and taste great with your favorite sides. Make this recipe for dinner tonight in just 30 minutes!
Prep: 10min
Total: 45min
Yield: 5
Serving Size: 1 /5
Nutrition Facts: servingSize 1 /5, calories 214 kcal, Carbohydrate 1 g, Protein 15 g, Fat 18 g, Saturated Fat 8 g, Cholesterol 96 mg, Sodium 130 mg, unSaturated Fat 9 g
Ingredients:
- 5 chicken thighs (skin on and bone in )
- Salt and black pepper (to taste)
- 1 tablespoon olive oil
- 1/4 cup butter
- 5 cloves garlic (crushed)
- Fresh parsley (chopped)
Instruction:
- Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.
- Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).
- Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.
- Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.
- Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.
- When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.
Chicken thighs 101: How to sear, stew, roast and de-bone
FAQ
Is it better to bake chicken thighs at 350 or 400?
How long does it take to cook chicken thigh on the bone?
What is the best method for cooking chicken thighs?
Starting your thighs, skin side down in a cold pan over medium heat is a great way to render out maximum fat. From there, you can crisp up the skin until it’s golden-brown and remove them from the pan. The more you let them cook undisturbed, the darker and crispier the skin will be.
