These Hacks Will Change The Way You Cook Chicken Thighs Forever

In some Asian cuisines, boiling water is used to reduce excess fat and tighten the skin of chicken thighs. It prevents rubbery results and ensures a crispy finish.

Place salted or brined thighs skin-side-up on a rack and pour boiling water over them or submerge them in boiling water for a minute. Once done, pat them dry and proceed to season.

Celebrity chef Alton Brown suggests steaming chicken pieces before roasting to reduce fat, crisp the skin, and get some cooking done before the pieces hit the oven.

Place the thighs in a steamer basket for a few minutes. Once done, pat them dry and let them cool to room temperature to keep the fat locked into the skin and tighten the skin up.

For crispy thighs, sear them skin-side-down in butter or oil in a hot cast iron skillet until the skin is golden brown, and finish them on the stove or in an oven.

If your dish has other ingredients, remove the seared thighs, add the other ingredients to the pan, and boil. After a minute, put the thighs into the pan and transfer to the oven.

To get crispy skin, sprinkle a teaspoon of baking powder over the raw chicken thighs when salting and toss well in a bowl to keep them from clumping together.

Brining chicken with salt ensures thorough seasoning and keeps it moist. Whether you use a wet or dry brine, you’ll end up with seasoned meat, so adjust your next salting as needed.

If the skin of your chicken thigh is still looking soft and fatty near the end of baking, try sticking it under the broiler for a few minutes to crisp up the skin.

The broil function in your oven will sear the thighs from above at very high heat. Ensure the chicken is cooked through before broiling to avoid a burnt exterior and a raw center.