The Ultimate Guide to Cooking Chicken Thighs

Not all chicken thighs are the same — while they all come from the same bird, they each require different cooking methods. With so many ways to prepare chicken, it can be tough to know the right approach for each cut. The key is to understand the best techniques for cooking chicken and to choose whether to go for bone-in, skin-on thighs or boneless, skinless. Gone are the days of staring at your chicken thighs and wondering, 'How do I cook this?'

Bone-In, Skin-On Chicken Thighs

The advantage of this cut is that it's more affordable per pound than boneless, skinless chicken. Not only do you get more for your money, but the flavor is enhanced because the bone and skin are intact. Cooking with the bone allows the marrow to infuse the meat with extra richness. Additionally, the skin provides an opportunity to render flavorful chicken fat and crisp up for a satisfying crunch.

To make the most of a skin-on, bone-in chicken thigh, you need to cook it in a way that ensures the skin crisps up beautifully while the meat stays juicy. Techniques like pan-frying, oven roasting, braising, and deep frying work wonders. Start by patting the skin dry with a paper towel to remove excess moisture — this step is essential for getting the crispiest, most delicious skin possible.

Pan Frying

For perfectly crisp chicken skin, start by placing the thighs, skin-side down, in a cold pan over medium heat to render out as much fat as possible. Allow the skin to become golden and crispy before removing them from the pan. The longer you let them cook undisturbed, the darker and crispier the skin will get. Sauté any veggies or beans you have on hand, then return the thighs to the pan, skin-side up, and finish them in a 350°F oven. Keep in mind that pan frying can cause oil splatter, so be cautious. Skin-on thighs are preferable for pan frying over boneless, skinless because the skin adds crispiness and the bone helps with even cooking. If you choose to pan fry boneless, skinless thighs, cut them into 1-inch cubes for more even cooking.

Try these recipes: Za'atar Chicken Thighs, Keto Smothered Chicken Thighs, Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce, Lemon-Butter Chicken Thighs

Oven Roasting

For an effortless way to achieve crispy chicken skin, oven roasting is a great option. In a large baking dish, arrange potatoes and/or vegetables tossed in oil, salt, and pepper. Then, place raw chicken thighs, skin-side up, on top of the veggies. Drizzle the thighs with oil and season with salt and pepper before roasting everything at 425°F. This method delivers tender, succulent chicken thighs with crispy skin and perfectly cooked vegetables. If you prefer, you can roast the thighs alone on a sheet pan for a simpler approach, though the skin may not be quite as crispy as when using the stovetop method, but it’s still a great option.

Recipes to try: Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes, Moroccan Chicken Thigh Sheet Pan Village, Sheet Pan Harissa Chicken Dinner

Braising

When braising bone-in, skin-on thighs, it's crucial to keep your pot uncovered to avoid steaming the chicken, which will make the skin limp and soft. Start by searing the chicken skin in the Dutch oven or your chosen braising pot. Once the skin is golden-brown, remove the thighs and sauté your vegetables and aromatics for the braise. Return the chicken, skin-side up, and add your braising liquid, but ensure the liquid doesn’t submerge the crispy skin you’ve worked so hard to achieve. When serving the braised chicken, pour the liquid around the chicken, not over it, to keep the skin crisp.

Recipes to try: One-Skillet Crispy Chicken Thighs Recipe, Moroccan Chicken Thighs, Skillet Chicken Thighs with Carrots and Potatoes

Deep frying

One of the best methods for cooking bone-in, skin-on thighs is deep frying. To prepare, you can either dry brine the chicken by applying a dry rub made with salt, a bit of sugar, and spices, then let it rest uncovered in the fridge overnight. Alternatively, you can wet brine the chicken in a salted, spiced buttermilk bath overnight. Both techniques enhance flavor and tenderize the meat for incredibly juicy, succulent results. After brining, either coat the chicken with batter if dry brined, or dredge it in flour if wet brined, then fry in a pot of at least 3 inches of neutral oil heated to 375°F. The skin crisps up beautifully while the meat stays moist. If your thighs are large and you're unsure if they’re fully cooked, transfer the deep-fried chicken to a sheet pan and finish in a 350°F oven.

Try these recipes: Triple Dipped Fried Chicken, Southern Fried Chicken

Boneless, Skinless Thighs

Now that we’ve covered the best methods for bone-in, skin-on thighs, let’s talk about boneless, skinless chicken thighs. While they lack the richness of skin and bone, boneless, skinless thighs are still far more flavorful than chicken breasts. The best cooking techniques for boneless, skinless thighs include grilling, roasting, and slow cooking.

Grilling

While you can grill bone-in, skin-on thighs, the skin releases fat that can drip onto the flames, causing flare-ups. These flare-ups can create a slightly charred taste that might not be ideal for your chicken. Boneless, skinless thighs are much more suited to the grill since they won’t cause flare-ups. If you have the time, marinate the thighs in a spiced yogurt or a fragrant garlic and herb olive oil for an hour before grilling. They cook fast and get that perfect char without drying out, unlike chicken breasts. If you like, you can also cut the thighs into 1-inch cubes and skewer them for a fun grilling twist.

Recipes to try: Balsamic Grilled Chicken Thighs, Lemon Grilled Chicken Thighs, Thai Grilled Chicken Thighs

Roasting

Boneless, skinless thighs can also be roasted, though you'll miss out on the crispy skin. However, you’ll still get a juicy, flavorful piece of meat thanks to the fat content. Be sure to season them generously with salt and pepper, and drizzle with oil. For a one-pan meal, throw them in the oven alongside potatoes, beans, veggies, and maybe even a store-bought sauce for extra flavor.

Recipes to try: Italian Baked Chicken Thighs, Baked Maple Chicken Thighs, Baked Teriyaki Chicken Thighs

Slow Cooking

For slow cooking chicken thighs, boneless, skinless is the way to go. Skin-on thighs in a slow cooker turn into a soggy, unpleasant mess — definitely a trip I’d rather avoid. Opt for boneless, skinless thighs, either whole or cut into cubes. If you really want to use bone-in, skin-on thighs, simply remove the skin before cooking to still benefit from the rich flavor of the bone (hello, marrow!). Slow cooking is perfect for anyone who wants to toss chicken, veggies, and sauce into a pot and return hours later to juicy, tender meat without any effort.

Recipes to try: Honey-Garlic Slow Cooker Chicken Thighs, Slow Cooker Chicken Dinner, Slow Cooker BBQ Chicken Thighs

When it comes to cooking chicken thighs, there are plenty of decisions to make. First, choose between bone-in, skin-on or boneless, skinless. Then, think about how you want to cook them. Skin-on thighs are best when cooked in ways that showcase their crispy skin (think grilling, roasting, or pan-frying). Avoid methods that create moisture, like steaming or slow cooking, as they’ll leave you with soggy skin. If you’re working with boneless, skinless thighs, aim to highlight the richness of the dark meat. Brine or marinate them overnight, then grill or roast for maximum flavor. Every thigh has its own charm, but they’re all delicious.