How to Cook Chicken Thighs

Last Updated: December 17, 2022 References Approved

Chicken thighs are flavorful and moist, and they’re quick and easy to cook. There are many ways to cook chicken thighs—you can bake, sauté, slow-cook, fry, or broil them. Choose which cooking method you’d like to try and create a delicious dish with your preferred seasonings or sauce. Serve your chicken thighs with a vegetable and a starch, if desired, to make a complete meal!

Ingredients

Baked Chicken Thighs

1 lb (0.45 kg) of boneless chicken thighs
1 to 2 US tbsp (15 to 30 mL) of olive oil
1/4 tsp (1.25 g) of salt
1/8 tsp (0.625 g) of pepper

Yields 4 servings

Stovetop Chicken Thighs

1 lb (0.45 kg) of boneless chicken thighs
1 US tbsp (15 mL) of olive oil
1/4 tsp (1.25 g) of salt
1/8 tsp (0.625 g) of pepper

Yields 4 servings

Slow-Cooked Chicken Thighs

1 lb (0.45 kg) of boneless skinless chicken thighs
1/4 tsp (1.25 g) of salt
1/8 tsp (0.625 g) of pepper
3/4 cup (185 mL) of barbecue sauce
2 Tbsp (30 mL) of honey
1 tsp (5 ml) of Worcestershire sauce
1/4 tsp (1.25 ml) of hot sauce (optional)

Yields 4 servings

Fried Chicken Thighs

1 lb (0.45 kg) of bone-in chicken thighs
Salt and pepper, to taste
1 1/2 cups (375 ml) of buttermilk
4 cups (1 liter) of canola oil
1 cup (225 g) of all-purpose flour
2 eggs, beaten
2 cups (450 g) of cornmeal

Yields 4 servings

Broiled Chicken Thighs

1 lb (0.45 kg) of boneless chicken thighs
1 to 2 US tbsp (15 to 30 mL) of olive oil
1/4 tsp (1.25 g) of salt
1/8 tsp (0.625 g) of pepper

Yields 4 servings

Method 1

Method 1 of 5:

Baked Chicken Thighs

1
Preheat the oven to 425 °F (218 °C) and grease a baking dish. Prepare a 9.5 by 13 in (24 by 33 cm) baking dish by lightly coating it with nonstick cooking spray. Make sure that the baking dish has edges that are at least 2 in (5.1 cm) high to keep the juices in the pan.^{[1]
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2
Place the chicken thighs into the baking dish with the skins up. If the thighs are boneless and skinless, it does not matter what side is facing up. If the chicken thighs have the skin on them, position them so that the skin is facing up. If they have the bones left in them, turn them so that the bones are facing up.^{[2]
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- Placing the chicken thighs skin up will help to ensure that the skin gets crispy.
Tip: Leaving the skin on your chicken while it cooks will help you to achieve moist and flavorful meat. If you don’t want to eat the skin due to the fat and calories it will add, wait until after the chicken is done cooking to remove it.^{[3]
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3
Season the chicken thighs with salt, pepper and olive oil. Measure out 1/4 tsp (1.25 g) of salt and 1/8 tsp (0.625 g) of black pepper and sprinkle them over the chicken thighs. Then, use a basting brush to spread 1 to 2 US tbsp (15 to 30 mL) of olive oil over the chicken thighs to coat them thoroughly. The oil will help the chicken to stay moist and get brown in the oven.^{[4]
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- Melted butter or another type of vegetable oil will also work if you don’t have olive oil.
- You may also toss the chicken thighs in the olive oil, salt, and pepper if you prefer.
- Other spices and herbs that work well for seasoning chicken thighs include garlic powder, cumin, paprika, onion powder, thyme, sage, and rosemary. Try adding 1/2 teaspoon (2.5 g) each of one or more of these seasonings to customize the flavor of your chicken.
4
Coat the chicken thighs with sauce if desired. Brush a homemade or commercial sauce over the chicken thighs using a basting brush for additional flavor. You may also toss the chicken thighs in sauce in a bowl and then transfer them to the baking pan. To make the flavors even more intense, marinate the chicken for 30 minutes in a covered bowl in the refrigerator after tossing it in the sauce.^{[5]
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- Some good sauce options for chicken thighs include barbeque, teriyaki, sweet and sour, Italian dressing, and honey mustard. However, you can use any kind of sauce you like to season your chicken thighs.
5
Bake the chicken for 20 minutes or until it reaches 165 °F (74 °C). When the cooking time is almost up, look to see if the chicken has turned brown on top. If it has, insert a meat thermometer into one of the chicken thighs to check for an internal temperature of 165 °F (74 °C). Stick the meat thermometer into the center of the thickest thigh to get an accurate reading.^{[6]
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- If the chicken thighs are not 165 °F (74 °C) yet, return them to the oven, and cook them for an additional 5 minutes. Then, check the temperature again and cook the chicken thighs for another 5 minutes if they’re still not done.
6
Remove the chicken from the oven and let it rest for 10 minutes. When the chicken thighs reach 165 °F (74 °C), remove them from the oven and cover them loosely with a piece of foil to keep the heat in. Serve the chicken after 10 minutes are up.^{[7]
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- Be aware that the pan will be very hot! Make sure to wear oven mitts when you take the chicken thighs out of the oven and place the pan onto a potholder or trivet.
- Allowing the chicken to rest tenderizes it and ensures that it is cool enough to eat without burning your mouth.

Method 2

Method 2 of 5:

Stovetop Chicken Thighs

1
Season the chicken thighs with salt and pepper. Measure 1/4 tsp (1.25 g) of salt and 1/8 tsp (0.625 g) of black pepper and sprinkle them over the chicken thighs. Make sure to sprinkle the seasonings on the skin side if you’re leaving it on, but if you’re removing the skin then you can sprinkle the salt and pepper on either side.^{[8]
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- You can also add other seasonings to the chicken if desired, such as garlic powder, cumin, paprika, onion powder, thyme, sage, or rosemary. Try adding 1/2 teaspoon (2.5 g) of one or more of these spices or herbs.
2
Add the olive oil and chicken thighs to a non-stick skillet. Pour 1 US tbsp (15 mL) of olive oil into a non-stick skillet and tilt the pan from side to side to coat the bottom. Then, position the chicken thighs in the skillet with the skin facing down if you are leaving the skin on them.^{[9]
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3
Cook the chicken thighs uncovered on medium heat for 10-20 minutes. Pay close attention to the chicken thighs while they cook so you can adjust the temperature if needed. If the chicken starts to burn at any point, turn the heat down to medium-low or low.^{[10]
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- If the chicken is splattering grease while it cooks, you may want to turn down the heat or cover it.
4
Turn the chicken thighs over and check the skins for a dark brown color. After the chicken’s skin or flesh has reached a dark brown hue, it’s ready to turn over. If the skin or flesh has not yet reached this color, continue cooking it for another 5 minutes. Use tongs or a spatula to turn the chicken once it reaches the desired color.^{[11]
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5
Cook the chicken on medium-low heat for another 10-15 minutes. After you turn the chicken, turn down the heat. They will need to cook for at least another 10-15 minutes. However, if the thighs are thick, it may take as long as 30 minutes to finish cooking them through.^{[12]
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- You may also cover the chicken to help it cook faster if the pieces are thick.
6
Check for an internal temperature of 165 °F (74 °C). The internal temperature of the chicken must reach 165 °F (74 °C) before it is safe to eat. Insert a meat thermometer into the center of the thickest chicken thigh. If the chicken is not done, keep cooking it for another 5 minutes and then measure it again.^{[13]
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- Be careful not to insert the meat thermometer next to the bone if the thighs are not boneless.
7
Transfer the chicken to a plate to rest for 5-10 minutes. Once the chicken thighs are done cooking, place them on a heat-safe plate lined with paper towels. The paper towels will absorb the excess oils from the chicken while the chicken rests.^{[14]
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- Serve the chicken thighs while they are still warm.
Tip: Resting the chicken will allow it to reach a safe eating temperature and the meat will taste juicier after it has had a chance to rest.

Method 3

Method 3 of 5:

Slow-Cooked Chicken Thighs in Sauce

1
Sprinkle the chicken evenly with salt and pepper. If desired, you could also season the chicken with other spices and herbs. A dash of garlic powder, chili powder, onion powder, or Creole seasoning would work well for this recipe.^{[15]
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- If using a butter or lemon sauce, rather than a barbecue sauce, a generous dash of parsley or oregano could work, as well.
2
Pan-sear the chicken thighs for 3 minutes on each side to brown. Grease a non-stick skillet lightly with oil, butter, or non-stick cooking spray. Then, heat it over medium-high heat. Place the chicken thighs on the skillet and cook for 3 minutes on one side, turn them over, and cook for 3 more minutes.^{[16]
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- Slow cooking will result in tender meat, but you can give the outside of the chicken a chewy texture by pan searing it first. However, keep in mind that this is optional. If you’re looking for a quick and easy recipe, you can skip this.
3
Transfer the chicken to a lightly-greased or lined slow cooker. If desired, lightly coat the slow cooker with nonstick cooking spray or use a nonstick slow cooker liner to make cleanup easier. Use at least a 3 to 4 US qt (2.8 to 3.8 L) slow cooker and make sure that the lid fits securely on top.^{[17]
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4
Mix together the barbecue sauce, honey, and Worcestershire sauce. Add 3/4 cup (185 mL) of barbecue sauce, 2 Tbsp (30 mL) of honey, and 1 tsp (5 ml) of Worcestershire sauce to a small bowl and combine the ingredients by stirring them with a fork or whisk. For added heat, consider whisking in up to 1/4 tsp (1.25 ml) of hot sauce.^{[18]
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- You could also use or make a different sauce for the chicken to cook in if you do not like the taste of barbecue sauce. Just make sure that there is at least 3/4 cup (185 ml) liquid for the chicken to cook in. For instance, you could make a simple sauce with 1/2 cup (125 ml) chicken broth, 3 Tbsp (45 ml) butter, and 2 Tbsp (60 ml) lemon juice.
5
Pour the sauce over the chicken thighs and stir to coat them. Use a large metal spoon to stir the chicken thighs to fully coat them in the sauce. Ensure that every piece of chicken is fully covered in the sauce.^{[19]
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6
Cook the chicken thighs on low for 5 to 6 hours. When the chicken is finished cooking, it should have an internal temperature of 165 °F (74 °C). It should also be tender enough that you can easily pull it apart with a fork.^{[20]
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Tip: If you want the chicken sooner than 5-6 hours, cook it on high heat for 2-3 hours. Just make sure to check the temperature of the meat before you eat it.
7
Serve the chicken while it is still warm. When the chicken has finished cooking, turn the slow cooker down to warm. You may serve it right out of the slow cooker or remove the chicken from the slow cooker and place it on a serving platter.^{[21]
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Method 4

Method 4 of 5:

Fried Chicken Thighs

1
Place the chicken thighs in a glass baking pan or dish and season them. Sprinkle the chicken thighs with 1/4 tsp (1.25 g) of salt and 1/8 tsp (0.625 g) of black pepper, and then pour the 1 1/2 cups (375 ml) of buttermilk over them. Marinate the chicken in the buttermilk for at least 2 hours.^{[22]
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- You may marinate the chicken overnight if desired.
Warning: Buttermilk can react with metal, so if you don’t have a glass bowl or pan to use, use something that’s made from ceramic or plastic instead.
2
Heat the oil if you’re using a deep-fryer. When you are ready to cook the chicken thighs, pour the oil into your deep fryer and heat the oil to 350 °F (177 °C). Use an instant-read candy thermometer to check the temperature if your deep fryer does not have temperature gauge.^{[23]
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- A deep-fryer works best, but in a pinch, you could also use thick metal stockpot with tall sides. Heat the oil in the stockpot over medium-high heat.
3
Arrange your breading ingredients in separate bowls. Place the flour, beaten eggs, and cornmeal into bowls. Use bowls that are wide and shallow to make dipping and coating the chicken thighs easier.^{[24]
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- If desired, you may also season the cornmeal with a dash of salt, pepper, and paprika.
4
Dunk each thigh into the flour, egg, and cornmeal in that order. Remove the thigh from the buttermilk and allow excess buttermilk to drip off over the bowl. Cake both sides of the thigh with flour and tap it lightly against the side of the bowl to remove the excess flour. Then, dunk the floured chicken into the egg wash. Allow any excess egg to drip off by holding the thigh above the bowl. Dredge all sides of the thigh in the cornmeal last.^{[25]
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- Repeat this for each of the chicken thighs.
- Place the coated thighs on a clean baking pan or plate as you go.
5
Fry each piece for 13 to 20 minutes if using oil. Carefully lower the pieces of chicken into the deep fryer. The chicken should be golden brown when it is finished, and the internal temperature should reach 165 °F (74 °C).^{[26]
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6
Cook the chicken at 400 °F (204 °C) for 18-20 minutes if air-frying. Preheat the air fryer to 400 °F (204 °C) and then remove the basket. Lightly mist the bottom of the basket with non-stick cooking spray or olive oil. Then, arrange the chicken thighs on the basket in a single layer. Lightly mist the chicken thighs with nonstick cooking spray or olive oil. Return the basket to the air fryer, and cook the chicken thighs for 10 minutes, turn them, mist them with cooking spray or olive oil again, and continue cooking until the time is up.^{[27]
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- Misting the chicken thighs with oil will help to provide a crispy outer texture without adding fat to them.
7
Drain the chicken thighs on paper towels and serve them. If you deep friend the chicken thighs, let them rest on a plate covered in paper towels for 5 minutes to drain any excess oil. Serve the chicken while it is still hot.^{[28]
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Method 5

Method 5 of 5:

Broiled Chicken Thighs

1
Preheat the broiler for 5 to 10 minutes. Turn the oven dial to the broil setting or press the broil button if your oven has digital controls. Most broilers only have one setting. If yours has separate "low" and "high" settings, though, use the "high" setting.^{[29]
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2
Season the chicken with salt, pepper, and olive oil. Sprinkle the chicken with salt and pepper as desired, and then evenly brush or drizzle 1 to 2 US tbsp (15 to 30 mL) of olive oil over the chicken. Use approximately 1/4 tsp (1.25 g) of salt and 1/8 tsp (0.625 g) of black pepper if you do not have an established preference.^{[30]
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- You can also toss the chicken thighs in the salt, pepper, and oil if desired.
Tip: Try adding a combination of other seasonings to the salt, pepper, and oil if you want a different flavor, such as 1/2 teaspoon (2.5 g) of cumin, 1/2 teaspoon (2.5 g) of chili powder, and 1/2 teaspoon of garlic powder, or 1 teaspoon (5 g) of thyme with 2 cloves of fresh minced garlic.
3
Place the chicken thighs in a broiler pan. Make sure that there is space between the rack inside the pan and the bottom of the pan. You may want to use a broiler pan with a rack inside to allow air to circulate around the chicken, but a regular baking pan or a cast iron pan is also acceptable.^{[31]
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- The rack inside a broiler pan also keeps the meat out of the hot fat and oil that drips off the chicken, which can help to reduce the fat in the dish.
- It doesn't matter which side faces up when using boneless skinless thighs. If you use bone-in thighs, however, make sure that the bone side faces up. If you're cooking chicken with the skin, it often tastes better to put the skin side up, so that it can get crisp.
4
Place the broiler pan 4 to 5 in (10 to 13 cm) under the heating element. Most broilers are set up so that the pan will be about this distance from the heating element. Set the broiler pan on center of the rack.^{[32]
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- If your oven requires adjusting a rack, do this while the oven is still cold. Check for markings in the over or measure from the rack to the heating element to find the correct distance.
5
Broil the chicken thighs for a total of 20 minutes. If desired, you may turn them over after 10 minutes to ensure even browning, but this is only recommended if they are skinless. Leave the chicken thighs uncovered while they broil.^{[33]
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- Thick thighs or bone-in thighs may need to be cooked for a total of 25 to 35 minutes, instead.^{[34]
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6
Check for an internal temperature of 165 °F (74 °C). Stick the thermometer into the thickest part of the largest piece. If you’re using bone-in thighs, make sure that the thermometer does not touch the bone. Pull the chicken out of the oven once the chicken thighs are thoroughly browned and at an internal temperature of 165 °F (74 °C).^{[35]
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- As a rule of thumb, the juices should also run clear and the meat should no longer be pink.^{[36]
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Community Q&A

Question

Can I make soup from chicken thighs?

Community Answer

Yes, you can make soup from chicken thighs.
Question

How do I make the soup good? What ingredients do I add to the chicken to make good soup?

Community Answer

You can add a variety of things, like carrots, onions, celery, chicken stock, small cubed potatoes, and spices (thyme, rosemary, garlic, salt, etc.).
Question

How do you know when the chicken is done?

Qamar

Top Answerer

If you're frying or baking the chicken, it will turn golden brown and the edges will crisp. To check, make a cut in the middle of a thigh; if the juice runs clear and you can't see any pink in the meat, it's done.