5 Different Ways to Use Chicken Thighs
DIETITIAN ADVICE -
Chicken thighs often take a backseat to the boneless chicken breast. However, many cooks would argue that thighs are more flavorful and deserve their time to shine. Thighs are dark meat that is high in protein and loaded with vitamins and minerals. This often overlooked cut of meat is very versatile, healthy, and easy to prepare. Here are 5 ways to cook chicken thighs.
- Baked chicken thighs with bone in and skin on. Leaving the skin on adds flavor, texture, and moisture. Any meat cooked with the bone retains loads of flavor. Season well, then place chicken, skin side up, on a baking sheet. Bake until the chicken reaches an internal temperature of 165 degrees.
- Grilled boneless skinless chicken thighs. Coat boneless thighs in your favorite barbecue sauce, then grill for 10 minutes. Boneless thighs cook fast and are easy to prepare. The meat will be charred on the outside and juice on the inside.
- Pan-Seared thighs are golden and delicious. Use bone-in or boneless chicken. Season with olive oil, salt & pepper, and fresh garlic. Sear the outside to lock in the moisture. Then reduce the heat to medium-low and cook until 165 degrees.
- Pressure cooker chicken and vegetable meal. Boneless skinless thighs work best in a pressure cooker. That way, you can mix them with vegetables when they fall apart tender.
- Pan-fried thighs. A simple pan-fried chicken thigh can be a healthier way to enjoy crispy fried food.
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