Description
A simple recipe for boiling chicken thighs to tender perfection and then crisping the skin in the oven for added flavor.
Ingredients
Scale
- 4–6 medium chicken thighs
- 10 cups water (or enough to submerge meat)
Instructions
- Place chicken into pan and cover in water.
- Boil for 10 minutes for boneless thawed, 15 minutes for thawed bone-in, 30 minutes for frozen boneless, or 35 minutes for frozen bone-in, or until the thickest part reaches 165 degrees F.
- Can serve or shred now. If you are browning skin at the end you can remove when it reaches 160 degrees F.
- To crisp skin: Remove and pat dry the outsides with paper towels.
- Place on a baking tray and brush olive oil on the skin with a sprinkle of your favorite seasonings and/or herbs.
- Bake at 375 for an additional 10-15 minutes or until the internal temperature reaches 165+ OR set to broil for about 3 minutes to brown the skins and reach a safe internal temperature.
Notes
- Always ensure chicken is cooked to a safe internal temperature.
- Experiment with different seasonings for variety.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 300
- Sugar: 0g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg