Anonymous wrote:Cook’s illustrated says to cook chicken thighs to 195° for optimal results

this is actually the trick to making them good and not slimy. chicken is safe at 170 but thighs do well with a little overcooking.

Anonymous wrote:I always wish I could find boneless, skin-on chicken thighs. Do they even sell those anywhere?

I’m in the Midwest and can find them every few months. I alway stock up. Chicken breasts seem so dry to me.

Marinate in mix of lemon, oil, garlic, buttermilk and grill.

Anonymous wrote:Dude, put any spice mix on them. Bake them at 375 for 25-40 minutes until the skin is crispy and you shall be converted.

This. But it depends how big each thigh is. Sometimes it takes 45 minutes for some. If they are small and cook faster, put under the broiler for a few minutes to crisp up the skin.

Honestly, this is the best cut of chicken. Moist and flavorful and hard to overcook (unlike dry chicken breasts). DELICIOUS.

Cook’s illustrated says to cook chicken thighs to 195° for optimal results

Anonymous wrote:

Anonymous wrote:I always wish I could find boneless, skin-on chicken thighs. Do they even sell those anywhere?

I have not seen them, but I frequently debone bone-in skin-on thighs before cooking them. There are lots of videos out there showing how, and it can be done pretty quickly and easily with a small knife.

I would love this option as well. Note that if you are just trying to debone because people don’t like the bones, it’s a lot easier to pull them out after cooking. But starting with boneless would be great for pounding them thinner or stuffing.

For 6-8 chicken thighs. Mix salt, turmeric, and 1tsp each of curry powder, cumin powder, coriander powder. 1/2 tsp chili powder, 2 tsp oil, and 1 tsp of ginger garlic paste. Mix all together. Put this paste on the chicken and rub on both sides. Marinate for 20-30 minutes. Pan fry or bake at 375 for 40 minutes until thermometer registers 165-170 degrees. The bone keeps the chicken moist on the inside and the meat flavor is very tasty.

Anonymous wrote:I always wish I could find boneless, skin-on chicken thighs. Do they even sell those anywhere?

Wegmans has them.

I just made this with chicken thighs instead of a whole chicken: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

Delicious.

Anonymous wrote:I always wish I could find boneless, skin-on chicken thighs. Do they even sell those anywhere?

I have not seen them, but I frequently debone bone-in skin-on thighs before cooking them. There are lots of videos out there showing how, and it can be done pretty quickly and easily with a small knife.

I always wish I could find boneless, skin-on chicken thighs. Do they even sell those anywhere?

I prefer bone-in, skin-on chicken thighs any day over boneless, skinless chicken breasts.

Rub some seasoning on the top and bake those suckers. Make sure that top gets nice and crispy. Never eat chicken breasts again.

This is one of our favorites: http://www.mykitchensnippets.com/2008/04/roast-chicken-thigh.html

It calls for chicken leg quarters, but I always use just the thighs. The potatoes and onions are delicious too.

Anonymous wrote:A favorite in our house is Crispy Mustard Chicken Thighs, ala Barefoot Contessa: https://barefootcontessa.com/recipes/crispy-mustard-chicken-fris%C3%A9e

I’ve made these too! If you’re going for a chicken/mustard thing, they’re good but I’d adapt the Pioneer Woman’s chicken with mustard cream sauce (it’s meant for breasts) first - it’s more delicious. https://www.thepioneerwoman.com/food-cooking/recipes/a11646/chicken-with-mustard-cream-sauce/

Just made this tonight! It is my husband’s favorite dish.

https://www.splendidtable.org/story/2013/06/04/turmeric-chicken-with-sumac-and-lime