Description
Delicious and tender boiled chicken thighs, perfect for shredding or crisping up in the oven.
Ingredients
Scale
- 4–6 medium chicken thighs
- 10 cups water (or enough to submerge meat)
Instructions
- Place chicken into a pan and cover in water.
- Boil for 10 minutes for boneless thawed, 15 minutes for thawed bone-in, 30 minutes for frozen boneless, 35 minutes for frozen bone-in, or until the thickest part reaches 165 degrees F.
- Can serve or shred now.
- If browning skin, remove when it reaches 160 degrees F.
- To crisp skin: Remove and pat dry the outsides with paper towels.
- Place on a baking tray and brush olive oil on the skin with a sprinkle of your favorite seasonings and/or herbs.
- Bake at 375 for an additional 10-15 minutes or until internal temperature reaches 165+ OR set to broil for about 3 minutes to brown the skins and ensure a safe internal temperature.
Notes
- Make sure to check the internal temperature with a meat thermometer to ensure perfect doneness.
- Feel free to add different seasonings to the olive oil for added flavor when crisping the skin.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 250
- Sugar: 0g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg