How to cook chicken thighs. How to cook boneless and skinless chicken thighs

24.09.2019 Desserts and cakes

All hostesses and cooks cook boneless chicken thighs differently. Everyone has their own recipe. The article will provide recommendations for cooking and several options for simple but delicious dishes.

What are boneless chicken thighs good for?

Chicken thighs are a real source of protein. They tend to be juicier than breasts. If all bones and skin are removed from a chicken thigh, then meat remains, which contains only 130 calories and 7 grams of fat. Moreover, they are versatile in preparation. Therefore, they provide an excellent opportunity to experiment with new tastes and dishes. You can roast meat, bake, steam, and fancy stuffing boneless chicken thighs. This can be mushrooms, cheese, rice, any vegetables, or your favorite foods.

If you are beating the fillet, then first cover it with plastic wrap or a bag. This will prevent the juice splashing out, making it easier to clean the hammer.

Use a kitchen thermometer to determine if it's done correctly. For chicken thighs, it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. If it is ready, then the flowing juice will be transparent.

Do not rush to cut hot meat when you take it out of the oven, from the frying pan, and so on. Let it cool for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

Several recipes for boneless chicken thigh will be presented to your attention. You will learn how to cook such meat in a frying pan, in an oven, an air grill, a multicooker or a double boiler, as well as stuffing for stuffing.

Boneless Fried Pickled Thighs

To prepare three servings of this fragrant dish, you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

Rinse the meat first and dry thoroughly. To make it juicy, it is better to marinate it. Peel the garlic and chop it. Add sour cream, salt and spices to it (for example, for grilling). Pour the marinade over the chicken thighs and leave for a few hours.

Now heat the skillet well with vegetable oil. Gently place the pieces of meat in it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, it is very easy to cook boneless chicken thighs in a skillet. Serve with potatoes or your favorite side dish.

French thighs in a frying pan

For this recipe, take a pound of pitted chicken thighs, four large onions, two hundred grams of hard cheese, and vegetable oil for frying. Choose salt and spices to taste.

Do the meat first. Wash it, dry it and beat off a little on the inside. Rub with salt and your favorite seasonings.

Heat vegetable oil in a thick-walled skillet. Line your thighs, skin side up. Sprinkle the onions in between the chicken immediately and stir frequently. It may not be possible to remove all the thighs in the pan, so you will have to cook in several passes.

When the meat is browned underneath, turn it over to the other side. Lay the onion on top with a slide, and then sprinkle it with grated cheese and cover with a lid. How much to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese is melted, the dish is ready.

Chicken chops in a pan

You will need skinless and boneless chicken thighs, eggs, flour, bread crumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife uses a different amount of food, it also depends on the number of servings. For example, three chops will take about one egg, two tablespoons of flour, and a glass of breadcrumbs. Add salt and seasonings to taste.

The cooking process seems complicated at first glance. But in fact, it's only a long time to describe. Such a dish is made very easily and quickly.

Chops Cooking

Wash the chicken, dry it and beat it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with spices for about one and a half to two hours. The dish will turn out to be soft and aromatic, but without this item it will be very tasty.

Break eggs into a plate. Season with salt, pepper and whisk until smooth. Dip the chicken in flour, in an egg, and then in breadcrumbs. After that, fry the chicken thighs in a pan with the addition of vegetable and butter. It is best to use pans with thick sides and bottom. Cook each side of the meat for about seven minutes.

Put the finished dish on a paper towel so that it absorbs excess fat. After that, it can be served. These patties go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then you will definitely like this recipe. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. It will take time to cook, but it will be worth it.

So, take according to the recipe boneless chicken thighs (about six to eight pieces). Also prepare three hundred grams of fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut the champignons into thin slices. Preheat a frying pan, pour in vegetable oil. Add onion and fry until golden brown. Add the mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt in the process.

While the mushrooms are cooling, turn to the chicken. Place your thighs skin side down on a cutting board. Beat a little for softness, rub with black pepper, salt and curry (if you like this seasoning). Put mushrooms and onions on the meat and wrap in rolls. To prevent them from falling apart, hold together with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Place the meat on a dry baking sheet (you can cover it with baking paper). You do not need to lubricate with oil, otherwise the dish will be too greasy. The chicken will not burn due to the juice released during the frying of mushrooms and onions.

Cut the cheese into thin slices and place it over the skin of the thighs. If you still have food (for example, champignons), then just send them to bake with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

This is a great way to cook boneless, skinless chicken thighs. This recipe demonstrates that fillets can be stuffed with any product. So, you need the following products.

Four thigh fillets.
One hundred grams of green beans.
Ten pieces of cherry tomatoes.
One bunch of lettuce.
Three cloves of garlic.
Half a bunch of parsley.
Two tablespoons of mayonnaise.
Salt and spices to taste.

Cooking rolls

First, you should do the pre-processing of products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and herbs. Boil the beans until half cooked in salted water and discard in a colander.

Beat the thigh fillets a little with a hammer, rub with spices and salt. Put some garlic and beans in the middle of each piece, and brush with mayonnaise on top. If necessary, fasten the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and transfer the meat to it. According to the recipe, boneless chicken thighs should be sent to an oven preheated to 180 degrees for about an hour.

Place lettuce leaves beautifully on a dry plate, and then rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely ready and can be eaten without a side dish.

Airfryer stuffed boneless thighs

To make about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Boil the rice while rinsing and drying the meat. Rub the rolls with salt, spices, brush with mayonnaise. Place rice and some cheese inside. Wrap the thighs in foil and send to the airfryer. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little more for a golden crust. This usually takes no more than ten minutes.

Fragrant Boneless Thighs in a Steamer

This recipe can be used to cook boneless chicken thigh in a slow cooker or double boiler. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, you can take the number of products at your discretion.

Peel the garlic and cut into thin wedges. Rinse your thighs and pat dry. Put them in a bowl, add salt and pepper. Sprinkle each piece of chicken with slices of garlic. Sprinkle the meat with liquid smoke and leave to marinate for half an hour so that it is thoroughly saturated with spices. Place the chicken in a multicooker (or double boiler), cover, and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can take a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge with chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and enjoy!

Hello wonderful readers of my blog. Since chicken is a frequent guest on my table, I often experiment with it. Today I will share with you a secret of how to cook chicken thighs in a pan to make it very tasty. I have recipes for culinary delights for you too. Plus options for interesting marinades.

In total, they cook for about 30 minutes. If you want to add spice and tenderness to the meat, I recommend them. First, fry each side of the thighs for 10 minutes without a lid. At the same time, a medium-power fire should be set on the stove. After that, 50 ml of water is poured into the bowl and the chicken is stewed for another 10 minutes under the lid.

But every dish made from chicken thighs has its own subtleties and secrets. That is why I have prepared their detailed recipes for you. Catch 🙂

Fried chicken thighs with lemon and honey - recipe with photo

A simple and delicious marinade for poultry meat. It prepares very quickly. Perfect for a full lunch or dinner. What more could you want?

6 pcs. chicken thighs;
2 cloves of garlic;
2 tbsp. l. butter for frying;
½ tsp dried ginger;
salt, pepper - a pinch
2 pinches of oregano
3 tbsp honey;
½ lemon juice + zest.

Cooking the marinade. In a bowl, combine chopped garlic cloves, lemon juice, zest from it, ginger powder (you can also fresh 1-2 cm), honey and oregano.

Pour the marinade over the thighs and refrigerate for 15 minutes.

Pour 2 tablespoons into the pan. butter. Begin frying the thighs skin side down.

Pour the remaining marinade over the already fried meat and cook for another 6-8 minutes. Add 20-30 ml of water and simmer the meat for 3-4 minutes.

Serve the cooked fried thighs with the fried potatoes and vegetable salad. This honey lemon marinade makes your thighs great!

How to fry chicken thighs with mayonnaise

The delicious taste and sophisticated aroma of this dish will not leave you indifferent. To prepare such an exquisite meal, take:

a kilo of chicken thighs;
3-4 tablespoons mayonnaise (you can);
100-120 g of hard cheese;
4 cloves of garlic;
1 tbsp tomato paste;
salt;
freshly ground black pepper.

Rinse the chicken and dry it (you can let it drain or wipe it off with a kitchen paper towel). Then the thighs need to be pickled. To do this, mix salt and pepper in a shallow container. Add 2 chopped garlic cloves and tomato paste here. Rub chicken thighs with this mixture. Then we put the pieces of chicken in a plastic bag, release the air, and tie the bag itself. Next, we send the pieces of meat to the refrigerator for a couple of hours.

During marinating, the chicken will produce meat juice, so you need to periodically take it out of the refrigerator. After that, you need to gently mix the contents of the bag, without undoing it. Thanks to such manipulations, the marinade will evenly penetrate all parts of the thighs.

2 hours have passed. Now put the pickled chicken into the hot oil in a frying pan. We fry it over high heat until it is covered with a golden brown crust. Then we reduce the flame of the fire and continue the heat treatment until the product is ready.

Step-by-step recipe for thighs in a pan with onions and rice

This dish is for those who like to deviate a little from the well-known taste. Recipe straight from Mumbai. An interesting combination of meat with rice in broth and spices - ginger and garlic. Optionally, you can add any vegetables - carrots or green beans.

8 pcs. chicken thighs;
3 tbsp curry;
2 heads of onions;
1 clove of garlic;
1 piece of fresh ginger (1 cm);
3 tbsp vegetable oil;
750 ml of broth;
100 g of rice.

Place the chicken thighs in a bowl and grate the curry. Let marinate in the refrigerator for an hour.

Dice the onions, clove of garlic and a slice of ginger. You can use a smaller amount of ginger to your liking. Once the oil in the skillet has warmed up, place the shredded vegetables in the skillet.

After 1 minute, when the onions have softened, slide the vegetables into the center of the pan and place the chicken thighs around the onion mountain. Fry on both sides.

When the meat is browned, place it on a plate.

Pour 750 ml of broth into a frying pan, add 100 g of rice. Cover the pan and cook the rice in the broth over low heat. It took me 15-20 minutes until the rice absorbed almost all of the broth.

It is not necessary to evaporate the broth until the very end, because we immediately add the fried chicken thighs. Cook for another 15 minutes.

Our Indian chicken thighs are ready. Time to taste!

Cooking chicken thighs with sour cream

This dish is prepared quite simply. Even a novice cook can easily cope with the preparation of such a dish. The uniqueness of this food lies in the amazingly selected combination of ingredients. For example, sour cream makes chicken more tender and juicy. Garlic gives the meat a pleasant spiciness and enhances its taste.

You will need:

a kilo of chicken thighs;
250 g sour cream;
2 garlic cloves;
2 tbsp flour;
nutmeg;
a mixture of crushed peppers;
water;
salt.

Salt and pepper the washed and well-dried chicken. We leave the thighs for half an hour so that they are soaked in the “marinade”. Then put the meat in a frying pan with crusty butter and fry it until crispy.

Dilute sour cream separately in 2/3 cup of water (about 160 ml). Grind the garlic into gruel and add to the diluted sour cream. Gradually introduce flour here and mix everything well.

Fill the fried chicken with sour cream sauce and add nutmeg. Cover the pan with a lid, and reduce the flame to low. Simmer the dish in the sauce until tender. Open the lid periodically and stir the contents. Add water if necessary.

As soon as the chicken becomes soft, it means that it is ready. Turn off the stove and leave the food to infuse for a couple of minutes under a closed lid. Boiled rice will be an ideal option for a side dish.

Thighs marinated in a grill pan

This delicious meal is prepared incredibly quickly. Within half an hour after the start of cooking, the kitchen will be filled with an appetizing aroma. You won't even have to invite your relatives to the table - they themselves will visit your kitchen 🙂

And this dish has a rather simple recipe:

2 chicken thighs;
1 tsp olive oil;
salt + curry to taste;
dill + parsley;
lemon.

We wash and dry the thighs. We carefully cut off the skin and fat from them. Then, armed with a sharp knife, we cut out the bones. This will end up with 2 rectangular pieces. If desired, you can slightly beat the meat. This is done for better frying, but don't overdo it.

Any housewife, when asked what can be called a universal product, will not hesitate to name it. And he will clarify: chicken thighs. Indeed, you can do whatever your heart desires with them: cook, stew, fry, smoke, stuff.

Any cooking method will bring a result that satisfies the taste needs of each of those present. It remains only to look and understand: how to cook chicken thighs deliciously. There are many recipes. You need to choose the best ones.

To make everyone happy, you need to know: how to cook your thighs deliciously.

It seems to be, well, what subtleties can be here. Rub with spices and fry. But it is not so. So, a few nuances:

Add some chopped garlic and finely chopped herbs to standard salt and pepper
Before starting heat treatment, be sure to marinate the product - any marinade will improve the taste
Use soy sauce to marinate the thighs, while slightly reducing the amount of salt
Be careful with seasonings - shifting them will ruin the dish. Salt and pepper are enough. But, if you really want to add something else, add a pinch of nutmeg - it goes well with meat and does not interrupt its natural taste
Don't neglect the breading. With its help, the dish will be covered with a fragrant, crispy crust. Use breadcrumbs, flour, semolina (mixed with seasonings) for breading
Don't waste your money on expensive condiment mixes. It is much easier and cheaper to make your own assortment by mixing your favorite ingredients and keep it in a separate jar on the kitchen shelf.

Thighs with cheese - cook in the oven

Recipe:

hips - 0.350 kg.
mayonnaise - 0.06 kg.
garlic - 0.02 kg.
dill - 0.02 kg
vegetable oil - 0.03 l.
salt.

Technology:

Wash the dill thoroughly. Pat dry on a kitchen towel. Chop finely
Process the garlic. Chop with a press or finely chop with a knife
Combine mayonnaise, dill, chopped garlic in a small container
Mix all ingredients thoroughly until smooth. The consistency should not be very thick
Next, take the cheese, cut it into squares 1 cm thick.
On the processed thighs, trim the skin a little neatly so that squares of cheese can be placed under it. Alternatively: you can grate the cheese with a coarse grater and stuff it under the skin of the thighs
Salt prepared. Place in a heatproof baking dish lined with a piece of parchment. Smear the surface of the thighs well with the previously prepared sauce
Place the dish in the oven, set to 180 ° C. Cook for 40 minutes

Do not leave unattended during baking.

Any dish needs to be controlled to ensure the expected result.

Chicken thigh in curry sauce in a slow cooker

Recipe:

Dijon mustard (with grains) - 0.02 kg.
curry powder - 0.005 kg.
onions - 0.650 kg.
hips - 0.175 kg.
vegetable oil
lemon
vegetable oil

Technology:

rinse well with cold water
Process the onion. Cut into semi-slices
Rub the thighs with Dijon mustard, lemon juice, curry and salt. Remove under the film for half an hour to marinate
Turn on the "Fry" mode, place the pickled thighs in the bowl. Fry them in vegetable oil
Add chopped onions to the chicken. Fry everything together for a quarter of an hour
Close the multicooker with a lid. Set the "Braising" or "Baking" mode for 25 minutes
At the end of the cooking cycle, turn off the equipment, put the thighs on the portioned plates.
It is recommended to garnish with boiled rice, mashed potatoes or vegetables - grilled

Estimated cooking time is based on a 1000 W multicooker.

For equipment with a lower power, the cooking time should be slightly increased.

Pan fried chicken thighs

Recipe:

thigh - 1.0 kg.
mayonnaise - 0.120 kg.
garlic - 0.02 kg
tomato paste - 0.05 kg.
hard cheese - 0.100 kg.
vegetable oil - 0.08 l.
nutmeg (powder) - 0.005 kg.
pepper

Technology:

Rinse the thighs under cold water, dry on a kitchen towel or napkin
Process the garlic, chop it with a press
Combine tomato paste with salt, pepper and half the norm of chopped garlic
Grate the thighs with the resulting sauce - marinade. Fold them in a plastic bag. Remove air from the bag, tie it. Place the bag in the refrigerator for two to three hours. During this time, the contents of the package must be shaken several times.
Grind the cheese with a coarse grater. Mix with the remaining chopped garlic, add mayonnaise. For color, you can add a little sweet ground paprika.
Heat vegetable oil in a suitable sized frying pan. Put the pickled thighs in it. Fry until golden brown over medium heat. Then lower the heat to a minimum, and, without covering, bring the dish to readiness. It will take about a quarter of an hour.
After this time, apply mayonnaise - cheese sauce to the surface of the thighs. Cover the pan with a lid. Add fire. Cook the dish for 5 - 7 minutes, until the cheese melts.

Chicken thighs in creamy mushroom sauce

Recipe:

chicken thigh - 1.0 kg.
bacon - 0.100 kg.
champignons - 0.200 kg.
fat cream - 0.250 l.
Provencal herbs
pepper
vegetable oil - 0.05 l.

Technology:

Before starting cooking, you need to turn on the oven and set the temperature to 180 ° C
Rinse the thighs with cold water. Dry. Rub with Provencal herbs, salt and pepper
Heat vegetable oil in a large saucepan
Fry the prepared thighs over medium heat, skin side down
When a golden crust appears, transfer the thighs to a previously prepared baking dish, skin up. Place in oven for 20 minutes
While the thighs are baking, cut the bacon into small slices and fry in a saucepan without oil. Transfer to separate tray
In fat melted from bacon, fry previously washed and cut into thin slices. Fry until the moisture has completely evaporated and a golden crust appears
Put the bacon back in the saucepan. Introduce the specified rate of cream there. Add the remaining seasonings. Boil the sauce over medium heat until thickened
Remove the finished thighs from the oven. Transfer to a saucepan with sauce. Close the lid. Protomit on the edge of the stove for 10 minutes
It is recommended to garnish with spaghetti or mashed potatoes.

You can decorate the dish with tarragon sprigs, olives and lemon slices.

Stuffed chicken thighs

Recipe:

thigh - 1.0 kg.
white bread - 0.05 kg.
milk - 0.150 l.
chicken liver - 0.100 kg.
onions - 0.200 kg.
butter - 0.06 kg.
sour cream - 0.06 kg.
nutmeg - 0.005 kg.
pepper
salt.

Technology:

Wash and dry the thighs. Carefully remove the skin from them. Remove the thigh pulp from the bones. Pass it through a meat grinder with a medium wire rack along with bread and milk
Process the onion, wash, cut into small cubes. Saute the onions in a saucepan in butter
Rinse the chicken liver thoroughly. Dry and fry. Cool slightly and chop finely. Stir in sautéed onions and rolled chicken. Add spices, nutmeg and knead well again
Spread the skin of the thighs on a cutting board, put the prepared on it, roll it up. Then sew up with chef's thread or fasten with toothpicks
Grease the finished rolls with sour cream on all sides and cook for a couple of 45 minutes. Then remove the threads (toothpicks).

The dish can be served both independently and with a side dish of your choice. The recommended side dish is mashed potatoes.

Chicken thigh marinades

If you want to marinate your thighs before cooking them, you can use one of the following marinades:

The simplest marinade is salt, pepper, and lemon juice. It is important to rub the prepared product well with this mixture.
Marinade "Vernier": olive oil, balsamic, cane sugar, Dijon mustard, garlic - this marinade will have a bright, piquant taste
Marinade "Vitel": lemon juice and zest, olive oil, garlic, salt, white pepper
With nutmeg: olive oil, Sen-Soi sauce, ground nutmeg, sea salt, white pepper

The truth is that no recipe collection can accommodate all the methods of preparing a particular dish.

How many chefs - so many and. Imagine, experiment, create: everything is in your hands.

Content:

Boneless, skinless chicken thighs are a source of protein and can be prepared in a variety of ways. Chicken thighs tend to contain less dry meat than breasts. If you remove the skin, you are left with a thigh containing approximately 130 calories and only 7 grams of fat. Skin and bone-free chicken thighs are available at many grocery stores and supermarkets. There are various ways to cook such thighs, which include frying in a pan or grill, as well as baking.

Steps

1 Roasting boneless and skinless chicken thighs

1 Preheat oven to 190 ° Celsius (375 ° Fahrenheit). This temperature is ideal for roasting chicken meat, it does not dry out and remains juicy. Make sure the oven is clear of any pans or pans you may be storing in the oven beforehand. Maybe wipe down the oven as well, removing any leftovers from the old dish so they don't contaminate the chicken meat.
2 Beat off the meat. Place the chicken pieces under plastic wrap and gently beat them with a small hammer (metal or plastic). As a result, all the pieces should acquire approximately the same thickness - about 1.5 - 2 centimeters. From this, the meat will not only become softer and more tender, but also bake more evenly in the oven.
3 Salt your thighs in brine. This will add juiciness to the meat. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. In this case, the previously beaten off meat will absorb moisture.
4 Prepare a baking sheet. Use a baking sheet large enough to hold all the pieces of meat that you plan to bake on the bottom. Add two tablespoons of vegetable oil or butter. Spread the butter evenly over the bottom of the baking sheet to prevent the thighs from sticking to it when baking. As a result, the meat will be covered with an appetizing golden brown crust.
5 Prepare your thighs for baking. Remove them from the brine and brush with vegetable or butter. You can do this with your hands, at the same time greasing the pieces of meat with the spices you like. Lemon pepper mixes or others made for chicken work well, as well as a garlic-based spice mix.
6 Complete the preparation. Place the pieces of meat on a baking sheet, greased with vegetable or butter. Sprinkle them with spices, if desired, and place lemon slices on top to add even more flavor to the dish.
7 Cover the meat pan. This can be done in two different ways. The first is to wrap the baking sheet in baking foil. When doing this, make sure that the foil is firmly and securely around the edges of the baking sheet. The second method is to use parchment paper: just place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.
8 Bake the meat. Place the baking sheet in a preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and sprinkle the oil on the meat again. You can also add spices if desired. Put the baking sheet with meat in the oven again, keeping it this time for 10-15 minutes.

2 Frying boneless and skinless chicken thighs in a pan

1 Turn on the stove in medium to medium-high mode. Take a large skillet and place it on the stove. Add vegetable or butter to the pan so that it spreads along the bottom and covers it by 1-1.5 centimeters. The edges of the frying pan should be at least 2.5 centimeters (2.5 centimeters) wide to prevent the oil from spilling out. Make sure you have a suitable pan beforehand.
2 Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all be roughly the same thickness. As a result, the meat is evenly fried and easy to chew.
3 Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. The beaten meat will absorb moisture, making it more juicy and tender.
4 Add seasoning. Sprinkle the meat with salt and pepper. You can also add some lemon zest and / or dry ground garlic if that suits your taste. This will reduce the evaporation of moisture from the meat when it is fried.
5 Prepare the egg mixture. Take a cup or bowl large enough to fit each thigh and break a few eggs into it. Then dip each thigh in the broken eggs. Make sure that both surfaces of the flat pieces are wetted.
6 Dip the meat in flour. The flour will coat the damp pieces, and they will become crispy when fried. Pour some flour into a flat plate so that it covers the bottom. Dip each piece of meat into flour, first with one side and then with the other. Areas not covered with flour can then be sprinkled separately.
7 Place the pieces of meat in a preheated skillet. Before that, switch to medium heat. Place in the skillet, one piece at a time, until they fill the bottom. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to take on a golden brown hue.
8 Saute the meat over low heat. After the second minute, turn the meat over again. Cover the skillet tightly with a lid, reduce heat to low and set a timer for 10 minutes. Turn off the heat after ten minutes. Then leave the pan on the stove for another 10 minutes, never removing the lid.

3 Grilling boneless, skinless chicken thighs

1 Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat is evenly fried and tender.
2 Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the meat in water for 30 minutes. Broken thighs will absorb moisture, making them more juicy and tender.
3 Make a marinade. While the meat is soaking in the brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon peel works well. You can also use sesame sauce, soy sauce, or barbecue sauce. When the meat has settled in the brine, transfer it to a plastic bag. Pour the marinade into this bag and tie it up.
- Remember the bag with your fingers so that the pieces of meat mix well with the marinade.
- Place the bag of marinating meat in the refrigerator for four hours.
4 Add seasoning. If you decide not to marinate the meat, you can simply season it with spices. Sprinkle the chicken thighs with salt, pepper and dried ground garlic. Use your fingers to lightly rub the seasoning into the meat. The top layer will keep moisture in the meat and make it more tender.
5 Wash the grill and grease it with oil. If you have not used your grill for a long time, or vice versa, have used it very recently, it is worth cleaning it. Water and dishwashing detergent are usually sufficient for this. After washing the wire rack, apply a little vegetable oil on it to prevent the meat from sticking to it.
6 Turn on the grill. Typically, chicken meat is grilled at temperatures between 190 and 230 ° C (375-450 ° Fahrenheit). However, some recommend preheating the grill to 290 ° C (550 ° F). To prevent the meat from burning, set the temperature lower and broil it for a little longer.
7 Toast the meat. Place the chicken thighs on the grill rack. Make sure that the pieces are spaced about the same distance from each other - this way they will cook evenly. Cook the meat for 2-3 minutes on each side. When the meat is cooked well, it will show marks (dark streaks) from the grill.

4 Final stage

1 Use a kitchen thermometer. Stick the tip of the thermometer into the meat. Chicken meat can be eaten as long as it is cooked at a temperature of at least 74 ° C (160 ° Fahrenheit). If the temperature was lower, it is unsafe to eat it: in this case, continue to cook the meat until it reaches the required temperature.
2 Get the meat out. Remove the meat from the stove (grill, oven) and transfer to a large plate. Wait 5-10 minutes for the meat to cool before chopping it. This time can be used to prepare the sauce. If you immediately start cutting meat that has not cooled down, juice will leak out.
3 Spread the meat on a platter. Place the meat on a clean dish. You can either chop it or serve it in whole pieces. For beauty, place a few slices of lemon and lettuce leaves on a platter. You can sprinkle the meat with herbs or pour over the sauce. Spread the garnish for the meat on a platter.

Boneless and skinless chicken thighs are very versatile to cook; experiment with new flavor combinations to find what you like.
Cook with 2 skinless, boneless chicken thighs per person.
Plan on cooking for several hours, especially if this is your first time cooking chicken thighs. It is better to do everything slowly than to hurry up and, as a result, serve a half-baked dish to the table.

Warnings

Wear suitable clothing when preparing food, otherwise serious burns may occur.
When cooking poultry, always heat it to at least 74 ° C (160 ° F).
Check the label that came with the meat. Breeding technologies for chickens vary, and some birds are larger than others. These chickens should be cooked differently.