How to Cook Chicken Thighs Without Getting Burned

How to Cook Chicken Thighs Without Getting Burned

How to cook chicken thighs? It’s one of those questions most people ask when they are looking for tips for chicken breast, thighs or wings. The truth is, many people are afraid to experiment with recipes, afraid of the outcome. But if you’re not careful, you could end up with under cooked or dry wings that are unpleasant and taste less than appetizing. To avoid this, read these simple tips on how to cook chicken thighs.

Chicken thighs can be one of the most delicious cuts of meat you’ll cook, but they take some time to prepare. For the quickest, easiest, hands-off method to cooking chicken breasts, turn to the pressure cooker or multi-cooker (such as the Instant Pot) while you’re preparing your other dishes. While you could just “put it on the stove” and set it to cook, recommend using the gentle saute mode to get a good crispy sear on both sides of the chicken breasts. Let rest for about ten minutes before removing from heat source.

As you preheat your skillet, add oil or butter

Depending on your preferred style of cuisine, you may want to experiment with different oils and butter. My recommendation is to stay away from vegetable or salad oils, and stick with unsaturated cooking fats like olive oil or canola. Both of these provide the vitamins, nutrients and flavor necessary for great tasting food. Before you start, make sure that both sides of the chicken skin have browned nicely, but not burnt. This will help ensure that the next step, browning, goes as smoothly as possible.

Once your skillet is nice and hot, ready your browned pieces of chicken thighs and place them onto the prepared surface. Make sure that they are spaced evenly to give the chicken thighs plenty of browning room. Turn the stove dial to medium or high to bring up the temperature to whatever degree you feel will be perfect, then let it continue to heat while you watch your food. You may find that your first batches of browned chicken thighs will not come out quite as dark as you would like but don’t worry – you can continue to brown them in smaller batches until they are done, which shouldn’t take more than five minutes at a time.

When your skillet is ready, use your cast iron pan to complete your two-step meal preparation

In my experience, browned, sauted chicken is much more delicious when served with a delicious sauce. Try using olive oil, lemon juice, fresh garlic, salt and pepper to build your own classic barbeque sauce. Be careful with the salt, though – you don’t want it to be too salty so that it loses its crispness.

For this recipe, I would recommend preparing your vegetables and herbs a half hour or more ahead of time so that they have time to become tender. If you are in a hurry, though, just add the ingredients to the skillet and cook on low for about five minutes. If you feel that your meat is a little tough, don’t sweat it. Let it rest for a bit and try again. Just be sure to move your fried foods to a different pan as soon as they are done to avoid developing a grease or burnt taste.

Using a crock-pot is also a great way of cooking your browned, sauteed chicken thighs

Using a crock-pot is relatively easy since you can simply put everything in at once, set the timer and let the slow-cooker do its work. Set the crock pot’s temperature to medium or low and turn the lid to maintain that temperature. If you’re using a skillet that’s larger than your pot (which is probably a good idea since you don’t want all the juices to seep out), you will want to make sure that your skillet is smaller than your pan so that all the juice that should have collected on the skillet can slip into your slow-cooker.

How to cook skinless chicken thighs without burning your tongue is a trick that only professionals know. Using a cast iron skillet with a non-stick surface is the secret. When you’re done cooking, place the skillet directly on the heat source and wait for it to preheat. Then, using a hair dryer to dry the skillet, flip the piece over so that it cooks on both sides but be sure to pay attention to not touching the opposite side to seal in that delicious flavor!