Chicken thighs are super versatile and, in my opinion, the best cut of the chicken. They are inexpensive, forgiving in all cooking methods and they are like a blank canvas that can readily absorb any flavor palate you want to paint them with. This is the basic method for how we cook boneless skinless chicken thighs and apply them to any recipe, including:
French Onion Chicken
Greek Chicken Thighs w/ Roasted White Beans & Cherry Tomatoes- recipes coming soon!
MB’s Chicken Thighs
- Cast Iron Skillet highly recommended
- tongs or spatula for turning
- 6 boneless skinless chicken thighs
- salt and pepper
- 2 tbsp dry seasoning of your choice see notes (1)
- drizzle olive oil
- 1/2 lemon (or vinegar, optional) for squeezing
- fresh herbs (optional) for finishing
- Start by trimming any overt excess fat or unpleasantness from your chicken and then seasoning your thighs generously with salt & pepper. You can also season the chicken. Just kidding- that's for you MB!
- Next, add your dry seasoning blend of choice. Don't forget to rub larger flakes (oregano, parsley, thyme) between your thumb and middle finger to really break down and release the most flavor. Drizzle everything with olive oil and use clean hands to make sure chicken is evenly coated.
- You now have a choice- allow your chicken to marinate like this for anywhere from 15 minutes on the counter to 1 day in the fridge.
- When ready to cook- preheat your oven to 400 degrees.Heat a large cast iron skillet (see notes 2) over medium high heat. No need to oil the pan since there is already oil on your chicken. Once heated, add chicken thighs and gently press down so the maximum amount of surface area is in contact with the hot pan. Brown on each side until a hearty golden brown is achieved. If your chicken sticks, it is not ready to flip. If there is not a rich, deep golden brown color forming, it is not ready to flip.
- Once browned on both sides, transfer the pan to the preheated oven and continue baking for about 8-12 minutes depending on the size of your chicken thighs. Cook until an internal temperature of 155-160 degrees is reached. (see notes 3)
- LET THOSE THIGHS REST! Don't cut for at least 5-10 minutes. Please.
- Finish with lemon/vinegar if using and sprinkle with fresh herbs.
- Call up MB and tell him his thighs are ready
- Seasoning blend inspo
- garlic, onion, parsley
- cumin, coriander, chili powder
- garlic, oregano, thyme
- If you are not using a cast iron skillet, feel free to brown your chicken thighs in your favorite pan and then transfer the browned thighs to a small baking sheet lined with parchment or a baking dish. In this case it is essential to your final dish that you DEGLAZE your sauté pan and save all of those delicious brown bits for the final plated product or make an ALL PURPOSE PAN SAUCE.
- This note is two pronged:
- If you are making a final product that you want to be slightly crispy, transfer browned thighs to the oven as described above. If you want your product to be less crispy/juicier, add a bit of liquid at this time. Broth, and/or a splash of any type of acid (lemon juice, wine, vinegar) mixed with water all work great. Just about 1/2 cup total liquid is all you need for this amount of chicken.
- We take the chicken out before the FDA standard issue 165 temp because of ‘carry over cooking’. Which just means that when meat comes out of the oven, it continues to cook for a bit because of all the heat that has accumulated. If you let your meat rest, which you should ALWAYS do, it will hit that 165 no problem and be all the juicier for it.
- MB is a beloved friend and customer of ours. This one’s for you.