Boneless and skinless chicken thighs are a form of protein that can be cooked in any number of ways. The chicken thigh is a cut of meat that doesn’t tend to dry out like chicken breasts. If you remove the skin, you’re left with a chicken thigh that has about 130 calories and only 7 grams (0.25 oz) of fat. Boneless, skinless chicken can generally be bought at most grocery stores. There are several ways to prepare boneless, skinless chicken breasts, such as frying, grilling, or baking.
Preheat your oven to 375° Fahrenheit (190°C).
This is the perfect temperature for chicken to bake at, keeping the chicken juicy without drying out. Make sure that your oven is cleared out of any pots and pans you might have stored inside. You might also want to wipe out the oven so that remnants from past meals don’t contaminate the chicken.
Tenderize the chicken.
Place the chicken underneath a piece of plastic wrap. Use a small mallet (metal or wood) and gently pound the chicken thighs. Make sure that each of the thighs is of equal thickness, around 1/2 inch-3/4 inch. This will not only make your chicken more tender, but will allow you to cook the chicken evenly.
Brine the chicken.
This is a process which makes your chicken moist and juicy. Fill a medium sized bowl with warm (not hot) water. Stir in a pinch of salt. Let the chicken sit in the brine for 15 minutes. This will draw in moisture into the chicken thighs.
Prepare the pan.
Get out a large enough baking pan to fit all of the chicken thighs you plan to cook. Add 2 tablespoons (29.6 ml) of olive oil or butter to the pan. Spread it out evenly, so that your chicken will not stick to the pan. This will get your chicken brown and crispy.
Get your chicken ready to be baked.
Take your chicken out of the brine. Brush the chicken with either olive oil or butter. Use your hands and press into the outside of the chicken any seasonings you would like. Some popular combinations are lemon pepper, barbecue, and or garlic herb.
Finalize your chicken dish.
Put the chicken in the pan laced with olive oil or butter. Tuck in herbs and lemon wedges next to the chicken thighs if you like. These will add an extra layer of flavor to your dish.
Wrap your chicken dish.
You have two options here. One is to wrap the entire dish in tinfoil. Make sure that the tinfoil wraps around the edges of the pan, and is secure. The other option is to wrap in parchment paper. If you choose this option, place the piece of parchment paper inside of the dish, directly on top of the chicken. You can either go along with baking, or place this directly in the refrigerator to cook later on.
Bake your chicken.
Place the pan into the oven. Close the oven and set your kitchen timer for 20 minutes. After the 20 minutes is up, take your chicken out and rush your chicken with another layer of oil or butter. Add in any extra spices you want to in this step. Place the chicken back in the oven for another 10 to 15 minutes.
Preheat stove to medium-medium high heat.
Get out a large frying pan and place it on the stovetop. Fill the pan with a 1⁄2 inch (1.3 cm) of oil or butter. The frying pan should be at least one inch tall so that it can hold the oil. Make sure that you are using the correct burner.
Tenderize the chicken.
Place a piece of plastic wrap over the chicken. Use a small mallet(metal or wooden) and gently pound the meat. Do this until you get the chicken to about 1/2 an inch thick. Each of the pieces of chicken should be the same size thick. This will help your chicken cook evenly, and make it easier to chew.
Brine the chicken.
Fill a bowl with warm (not hot) water. Mix in a pinch of salt until it dissolves. Place your chicken thighs in for 15 minutes. Your meat will soak in moisture, and become more juicy and tender.
Season your meat.
You should sprinkle your meat with salt and pepper. You can also add some lemon zest and/or garlic powder to fit your taste buds. These will lock in the moisture of the chicken.
Create an egg mixture.
Beat a few eggs in a bowl big enough to fit a chicken thigh. Dip each piece of chicken into the beaten eggs. Make sure to coat both sides.
Dip your chicken in flour.
The flour will act as a coating, creating a crispy skin after you fry it. Pour some flour onto a plate, and flatten the flour. Dip your chicken into the flour. Flip the chicken over to coat the other side. Use your hands to fill in gaps with extra flour.
Add chicken to your hot pan.
First turn down the stove to medium heat. Add your chicken breasts one at a time, until your pan is full. Turn on your kitchen timer for 1 minute. When the minute is up, flip your chicken. Set your timer for another minute. Your chicken to start appearing golden brown in color.
Simmer your chicken.
After the last minute is up, flip your chicken again. Clamp a lid onto your pan. Reduce the heat to low, and set your kitchen timer for 10 minutes. When the timer goes off, turn off your stove. Let the chicken cook for another 10 minutes. At no point should you remove the lid.
Tenderize your chicken.
Cover your chicken in plastic wrap. Use a small mallet (metal or wood) and gently pound the chicken. Make sure that each piece is about 1⁄2 inch (1.3 cm) thick. This will allow you to cook your meat evenly, and ensure that your chicken is tender.
Brine your chicken.
Obtain a medium sized bowl and pour in warm (not hot) water. Mix in a pinch of salt. Put each of your pieces of chicken in the brine for 30 minutes. This will allow your chicken to soak in moisture and be more juicy when you eat it.
Create a marinade.
While your chicken is soaking in the brine, make a marinade. A good combination is olive oil, salt, pepper, herbs, garlic, and lemon zest. You can also use sesame/soy sauce, or barbecue sauce. When the chicken is done in the brine, place the chicken in a plastic bag. Pour the marinade in with the chicken and close the bag.
Press down against the bag with your fingers to get the marinade up close and personal with the marinade.
Place the marinade bags into the fridge and let them sit for four hours.
Season your chicken.
If you decide not to do a marinade, you can use some simple ingredients to season your meat. Simply sprinkle salt, pepper, and garlic powder over the chicken thighs. Press the spices in with your fingers. These will help lock in moisture and make your meat more tender.
Clean and oil the grate of your grill.
If your grill hasn’t been used in a while, or has been used way too often, it is wise to clean it down. Soap and water usually work fine. When you get done washing, spread some olive oil over the grate in order to keep your chicken from sticking.
Turn your grill on.
Generally, you should grill chicken between 375 to 450° Fahrenheit (190 to 230°C). However, some suggest you set your grill up to 550° Fahrenheit (290°C). For precaution’s sake, set your grill lower, and cook a tad bit longer.
Grill your chicken.
Place the chicken onto the grill. Make sure they are equidistant from one another so they cook evenly. Cook the chicken two to three minutes on both sides. You should see grill marks (dark lines) if the chicken is cooking properly.
Use a thermometer.
Place a kitchen thermometer into your chicken. Your chicken is ready to eat when it is 160° Fahrenheit (74°C). If the chicken is any lower than this, it is not safe to eat. Continue cooking until the correct temperature appears on the thermometer.
Rest your chicken.
Take your chicken and set it on a plate. Give your chicken 5 to 10 minutes of rest before you cut into it. This is a great time to apply any extra barbecue sauce you might have. If you cut into the thigh too early, the moisture will leave.
Plate the chicken.
Sit the chicken on a clean plate. You can slice it, or leave it whole. Add some lemon wedges and a lettuce leaf for appearances. You can sprinkle some extra seasoning overtop, or drizzle some sauce onto the chicken. Dip your side dishes onto the plate as well.