Need tips on best ways to cook skinless chicken thighs

Murrmurr

Murrmurr

SF VIP
Location
Sacramento, California
I do not like skinless chicken. Compared to beef and pork, and even some fish, chicken already falls flat where it comes to flavor; remove the skin and it tastes like nothing. All you taste is the herbs and spices.

Anyway, I order my groceries online and they're delivered. I specify what substitutions I prefer, in case the store is out of something. I don't know how, but the chicken thighs I ordered were substituted with skinless ones, which I never buy.

I don't want to hassle with a return or exchange, so I'm stuck with these puppies. (self-inflicted)

I usually bake chicken, because standing over the stove gives me horrible back pain. And I always bake it covered until about the last 15-20 minutes, but with no flavorful skin on it, I'm pretty sure that'll just make 'em really dry. If I don't bake it, I cook it in a crockpot...so, I have one of those. (I do not have an air-fryer)

One option I'm thinking of is wrapping the thighs in foil with a little butter, but...

if anyone has tips on how to cook naked chicken thighs so they come out juicy and tender (and even flavorful), please help a fellow out.
 

I make up a batch of this ( all dry ingredients ) and keep it in my pantry ….
for when I buy thighs or legs ..it’s very simple ..dry chicken… with paper towel

if your like me put the dry ingredients in a plastic bag ~ Add one piece at a time press plastic bag ~ to coat ….shake off any extra dry ingredients ….spray with oil both sides put on rack and oven cook …they are nice cold as well

Ive used breast strips / legs / thighs with / without skin / the breast bit with the wing still attached all of then came out juicy and delicious

https://www.recipetineats.com/crispy-baked-chicken-drumsticks/#wprm-recipe-container-71506

@Murrmurr
 
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Took instructional pics for my f-i-l.

Boneless chicken thighs, pan fried.

Use S + P
Dip in a beaten egg
Batter in Progresso Italian Style breadcrumbs, or flavor your own plain breadcrumbs instead w Italian herbs
Pan fry in olive oil over med high heat for 5-6 minutes per side, reduce heat for the 2nd side

From there you can go on to make chicken parmiginao, if desired.


IMG_5736.jpg


Tonight I'm grilling the chicken thighs over high heat w Tajin, but there are many flavor profiles that are delish, like Indian for instance.


Soy basted chicken thighs are easy and dinner party worthy. Combining both sauces leaving out the brown sugar saves a step and a couple dishes. Cook on the grill to save another pan. Serve w lime wedges.

Soy basted chicken thighs
 
A crockpot recipe that I've tried and liked... even though these "insta-meals" go against my norms... is rather simple.

You'll need a crockpot of course.
1 pack of chicken thighs (4-6)
1 can of cream of chicken soup (cream of mushroom can work too... but idk)
1 16oz container of fresh salsa
1 packet of Taco seasoning.

Now the directions can seem complicated... the trick is to not over analyze.
Put the ingredients into the crockpot... give it a little stir.
Cook at high for 4 hours or Medium for 6 hours.
Eat it.

Serves well with potatoes, rice or shred it up for tacos or wraps.
 
Sometimes for salads, I'll throw chicken breasts or thighs in to the crockpot w/some ranch dressing and cook.
If not that way, again I use the ranch dressing( i mean the packets of dry seasoning) and coat the chicken and maybe coat it panko too, then bake at 350*. The seasoning keeps the chicken really moist.

Ted's recipe sounds good.
 
Maybe they would have more flavor if you baked them in barbecue sauce or Shake 'N Bake.

ZcaAsi.jpg
 
MACKTEXAS said:
Maybe they would have more flavor if you baked them in barbecue sauce or Shake 'N Bake.

ZcaAsi.jpg
Click to expand...
Thanks, Mack.

But with skinless chicken parts, I'm more concerned about dryness than flavor. I mean, I know I can add flavor in various ways, but if the meat is dry (or even tough), it's not a pleasure to eat no matter how tasty you make it.

My wife said she'll use some of it to make chicken pot pies. That's probly a good idea.

I like @Twostep 's bacon-wrap suggestion. Means I'll have to order some bacon, but that's do-able. I'll make foil-wrapped chicken with most of it....some with teriyaki sauce, some with BBQ sauce, and all of it with a bit of butter or pork lard.

I looked on the market's website to see where I can leave instructions to never send me skinless chicken, but no help there.
 
You can use regular breadcrumbs instead of corn bread, if you prefer. If your chicken thighs are bone-in, bake it 5-10 minutes longer. Everyones, oven temp. may vary, if a person doesn't know for sure if it runs lower or higher in temp. The chicken "should be" moist and tender. :)

Chicken with Herbed Corn Bread Crust

4 chicken thighs, boned and skinned
1 cup corn bread crumbs
1 Tablespoon of fresh Rosemary, minced
½ teaspoon of fresh oregano, minced
2 Tablespoons of finely grated Parmesan cheese, optional
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic salt or powder,optional
¼ cup butter, melted

Preheat the oven to 350 degrees. Line a baking pan with foil. In a pie plate, add the corn bread crumbs, rosemary, oregano, parmesan cheese, salt and pepper; mix altogether to blend; set aside. In another bowl, melt the butter; set aside. Sprinkle the garlic salt over the chicken. Coat the chicken thighs in the bowl of melted butter, dipping only one at a time. Roll the coated thighs into the corn bread mixture, covering it well. Set thighs on a rack in the prepared foil lined pan. Sprinkle the top of the chicken with a little more corn bread mixture, if needed. Bake for 45 minutes. If the crust is browning to fast, lay a loose piece of foil over the top until done. Serve.

Chicken with cornbread crust1.jpg Chicken with cornbread crust2.jpg
 
Best chicken thigh recipe:

30-Min Oven Baked Boneless Skinless Chicken Thighs



Servings: 4
Ingredients
    • 6-8 boneless skinless chicken thighs fat removed
    • 1/4 cup brown sugar
    • 2 tablespoons smoked paprika
    • 1 teaspoon chili powder
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon dried thyme
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon ground black pepper
    • 1/4 cup avocado oil or butter
Steps
    • Preheat the oven to 425F. In a mixing bowl whisk all of the spices except chicken thighs and oil.
    • Add chicken thighs to the bowl and coat both sides.
    • Using a cast iron skillet or a baking sheet lined with foil paper, add chicken thighs and pour 1/4 cup of avocado oil or butter over the meat.
    • Bake for 20-30 minutes (flipping on the other side once) or until chicken is cooked thru and reads 165F when using thermometer. Serve with Scalloped Potatoes, enjoy!
 
Make it easy.
Non stick pan, butter/olive oil, medium heat, sliced onions, dry chicken with salt/pepper/garlic. 3 minutes on each side. Add sliced mushrooms if you like them. A dash of white wine or enough milk to almost cover. Put a lid on for five minutes and check.
 
Murrmurr said:
...with skinless chicken parts, I'm more concerned about dryness than flavor.
Click to expand...
I hear you, Skinless breasts are a challenge to cook without making them dry.
What I do:
Put skinless breasts in a glass baking pan, sprayed with non-stick or wiped with olive oil. Coat with olive oil, season like you like it, set oven for 425F for 20 minutes. When timer dings pull out from oven and check internal temp, should be 160F. If so you're done!

Edit: If you want fool proof put skinless breasts in crockpot with your choice of seasonings, for 8-10 hours.
 
Nathan said:
I hear you, Skinless breasts are a challenge to cook without making them dry.
What I do:
Put skinless breasts in a glass baking pan, sprayed with non-stick or wiped with olive oil. Coat with olive oil, season like you like it, set oven for 425F for 20 minutes. When timer dings pull out from oven and check internal temp, should be 160F. If so you're done!

Edit: If you want fool proof put skinless breasts in crockpot with your choice of seasonings, for 8-10 hours.
Click to expand...
Do you cover the baking pan?

I'll probly go with the crockpot, but...
 
^^^I prefer bone in, skin on chicken breasts, if I have to have chicken breast. Marinate in buttermilk or plain yogurt overnight, w your own herbs (green goddess dressing base and tikka masala are my favorites.) Cook in a hot oven or on the grill. The marinate both tenderizes and moisturizes the meat and the bone and skin help immensely.
 
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Murrmurr said:
I do not like skinless chicken. Compared to beef and pork, and even some fish, chicken already falls flat where it comes to flavor; remove the skin and it tastes like nothing. All you taste is the herbs and spices.

Anyway, I order my groceries online and they're delivered. I specify what substitutions I prefer, in case the store is out of something. I don't know how, but the chicken thighs I ordered were substituted with skinless ones, which I never buy.

I don't want to hassle with a return or exchange, so I'm stuck with these puppies. (self-inflicted)

I usually bake chicken, because standing over the stove gives me horrible back pain. And I always bake it covered until about the last 15-20 minutes, but with no flavorful skin on it, I'm pretty sure that'll just make 'em really dry. If I don't bake it, I cook it in a crockpot...so, I have one of those. (I do not have an air-fryer)

.
Click to expand...
Just a reply in agreement that skinless chicken sucks I really do prefer the skin on except when I'm doing chicken breast.

But on those I usually try to beat them flat drop them in and coat them with flour and then fry them up.
 
Disgustedman said:
Just a reply in agreement that skinless chicken sucks I really do prefer the skin on except when I'm doing chicken breast.

But on those I usually try to beat them flat drop them in and coat them with flour and then fry them up.
Click to expand...
I find that "beating them flat" insures they are overcooked, before they brown. I split and butterfly, but no pounding.
 
againstthegrain said:
^^^I prefer bone in, skin on chicken breasts, if I have to have chicken breast. Marinate in buttermilk or plain yogurt overnight, w your own herbs (green goddess dressing base and tikka masala are my favorites.) Cook in a hot oven or on the grill. The marinate both tenderizes and moisturizes the meat and the bone and skin help immensely.
Click to expand...
I buy large packages of chicken parts, put 3 or 4 pieces in several freezer bags, pour some marinade or sauce in each one, and then close 'em up and stick them in the freezer. That way, the meat marinates until it freezes and marinates while it defrosts, and I feel like I've saved myself a step and some time. I haven't, really, but it feels like it.

I do most of the cooking here bc Michelle works and goes to school, and when she's home she has homework and studies and reading. She doesn't mind cooking, but I know she's tired and sometimes stressed out. Plus, most of her classes are in the evening. But I've been in and out of a wheelchair lately (mostly in) so I don't do any frying or grilling these days. I can't be on my feet for long, and doing it from a wheelchair is kind of risky....I'm not that good at it yet.
 

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