6 Common Chicken Thigh Mistakes That Can Ruin Your Meal

Right now, my freezer is packed to the brim—mainly with about 20 pounds of bone-in, skin-on chicken thighs from Costco. No regrets here! As someone in a two-person household, I don't often buy in bulk, but chicken thighs are a must-have. When prepared correctly, they're worth every penny. Too often, people get thrown off by the skin, bones, or their unique shape, missing out on the juicy, flavorful goodness. Here are some common missteps and tips to make the most of your chicken thighs.

You're picking the wrong cut.

Let's be clear—chicken thighs outshine breasts because they're dark meat, which means they stay juicy and flavorful. Of course, any chicken can dry out if overcooked, which is why bone-in, skin-on thighs are the best choice. The bone helps retain moisture, and the skin adds extra flavor. Plus, they’re usually less expensive because they’re less processed.

You're skipping the drying step.

To achieve that irresistibly crispy skin on your chicken thighs, make sure to dry the skin thoroughly before cooking. A simple pat down with a paper towel works, but for extra credit, sprinkle some salt on the skin and let them rest skin-side up in the fridge for at least 30 minutes, or even overnight. The salt draws out moisture, helping the skin crisp up perfectly while enhancing the flavor of the meat.

You're not letting them sizzle long enough.

If you're used to boneless, skinless chicken breasts, you might be surprised at how much time it takes to render all the fat from the skin of chicken thighs. To avoid tough meat and achieve that golden, crispy skin, cook the thighs skin-side down for about 10 to 15 minutes. If the skin starts to burn, check out my next tip for adjustments.

You're cooking with the heat too high.

For perfectly golden-brown chicken thighs, you may be surprised by how gently you need to cook them. I recommend starting with a cold pan (yes, cold!), then gradually heating it to medium-low. This slow approach allows the fat to render out without burning, resulting in beautifully crisp skin.

Your pan is too small.

A crowded pan is a crispy chicken's worst enemy. I’d even get it tattooed on me if I weren’t afraid of needles. When cooking chicken thighs, make sure each one has a couple of inches of space around it. If they’re too close, the steam will prevent proper browning. Also, use a heavy-bottomed pan like cast iron or stainless steel for the best results.

You're tossing out the fat.

Congratulations! Your chicken thighs are crispy, golden, and ready for the oven to finish cooking. If you’re thinking about draining the fat, hold off! That flavorful fat is liquid gold—use it to enhance the rest of your dish. Sauté some greens in it for a tasty side? Absolutely. Or toss in some potatoes and let them roast beneath the chicken. You've worked hard to make those thighs perfect—don't waste that flavorful fat you've earned!