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Chicken Thigh

Chicken thighs require careful cooking to avoid undercooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course chicken
Servings 0

Ingredients
  

  • 8 bone in bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 lemon cut into wedges for serving
  • 2 tablespoon chopped fresh parsley for garnish (optional)

Instructions
 

  • Pat the chicken thighs dry with paper towels. Season them evenly on both sides with the salt, garlic powder, and pepper.
  • Fill a large pot with enough water to cover the chicken thighs completely. Bring the water to a boil over high heat.
  • Once boiling, use tongs to slowly lower the chicken thighs into the pot. Reduce the heat to medium-low to maintain a gentle simmer.
  • Cover the pot with a lid and cook for 20-25 minutes, or until the chicken thighs reach an internal temperature of 175°F.
  • Allow the chicken thighs to rest for 5 minutes before serving. Serve warm with lemon wedges for squeezing over the top. Garnish with fresh parsley if desired.

Notes

  1. Refrigerate any leftover chicken thighs within 2 hours. Reheat thoroughly to 165°F before serving again.
  2. For boneless thighs, reduce the cooking time to 15-20 minutes.
  3. Add aromatics like garlic, onion, or herbs to the boiling water for extra flavor.
  4. Boneless thighs can also be cooked in a pressure cooker on high pressure for 8-10 minutes with a natural pressure release.
  5. Leftover boiled chicken thighs make excellent additions to soups, salads, sandwiches, and more!
Keyword Chicken, Chicken Recipes
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