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How to Cook Chicken Thighs, let’s know more

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With crackling crisp skin and juicy bits of chicken morsels in every bite, this is about to become your favorite base for every chicken thighs recipe you’ll ever make.

With skin on and bones intact, the dark meat of chicken thighs is the most juicy tasting part of the bird. It’s also one of the cheapest cuts, making a chicken thigh dinner extra friendly to the weeknight dinner budget. And they’re supremely simple to cook.

Starting with a stovetop skillet sear that moves to a final finish in the oven, it’s amazing what mere kosher salt and freshly ground black pepper can do to flavor these simple chicken thighs. Or if you’re feeling fancy, start with this cooking technique .

Here’s what you’ll need to cook the best chicken thighs:

  • Bone-in, skin-on chicken thighs (you can remove the skin after cooking)
  • Kosher salt and freshly ground black pepper
  • Cooking oil such as canola oil, grape seed oil, or olive oil

How to Make Chicken Thighs Healthier to Eat

If you want to make chicken thighs healthier to eat, keep the skin on the meat while cooking, then remove it before eating. But fair warning here…once you get a taste of that crackling crisp cooked skin, it will be hard to say “no” to it.

Start the Chicken Thighs On the Stove

Trim bone-in, skin-on chicken thighs. Look for meaty chicken thighs that are fully covered with skin that isn’t torn or too loose. Trim any extra tendrils that don’t cover the meat.

Don’t move the chicken while searing. As the skin cooks and crisps, you’ll know the chicken is ready to flip when the skin releases easily from the pan. Don’t force it! If the chicken doesn’t budge, check back a few minutes later until it does. Flip the chicken just once to keep the skin crisp.

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment.

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Ref:-

https://www.foodiecrush.com/how-to-cook-chicken-thighs/

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