How to boil chicken thighs (How long + Fresh and frozen advice)
Jump to Recipe
Firstly, I’m glad you’re asking the question of how long to boil chicken thighs, as so many people never think to have this in their back pocket. It’s such a simple, yet delicious way to cook chicken. Get these boiled chicken thighs in your rotation! No chicken thighs? Try my guide for how to boil a whole chicken or how to boil chicken tenderloins!
Table of Contents
Why you’ll love this recipe
- Easy & quick ~ you just throw around 5 ingredients into the pan, without any prep, making this the most hassle-free way to cook chicken.
- Minimal mess~ no need to worry about chicken fat splattering everywhere with this recipe. You only have to wash up one pan too!
- Deeply seasoned ~ boiled chicken thighs get to absorb all of the delicious flavor from our cooking broth. Plus the chicken flavor also infuses into the broth- it’s a win win!
Looking for other healthy high protein mains you can enjoy this week? Try my Air Fryer Cod, Cottage Cheese Egg Bites, or Simple Fish Amok Curry
Ingredients
The main ingredients that make this Boiled Chicken Thigh recipe fantastic are the following:
Bone-in, skin on: I’ve opted for bone-in thighs as I find that these are the most flavorful. Feel free to use your chicken thigh of choice though and use the guide below for cooking times.
Rosemary: There’s something about bone in chicken thighs that give off the warmth of winter, so I’ve opted for rosemary. But definitely switch up with your favourite herbs: fresh parsley, dill, and basil. They all work great!
Garlic: I personally don’t think a broth can be well flavored without a lil garlic. If you’re fodmap you can leave out though!
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Flavor variations: you can get creative with the flavors that you add into the broth. If you’re a fan of miso paste, curry pastes like green thai, red thai or laksa, or even rich pastes like harissa, those are great to add to your broth.
Alternatively, you could add the paste to your boiled chicken thighs after boiling and place them under the broiler for a crispy, deeply flavored vibe.
Crispy skin: In my recipe I provide two different ways to sear the chicken skin. This doesnt change how long to boil chicken thighs with bones- as we’re only quickly searing and crisping the outer layer.
To sear (my fave): stovetop method is the quickest for crispy skin- heat 1 tsp of oil in a non-stick or cast iron pan. Place the thighs skin-side down.
To broil– spray with a light coating of oil, then place under the grill for 5-8 minutes.
How to make boiled chicken thighs
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
- Step 1: Mix the water and bouillon powder together in a medium saucepan (Image 1).
- Step 2: Add the rest of the ingredients to the pan and bring to a boil, then reduce the heat to a simmer (Image 2).
- Step 3: Cook the chicken thighs until the internal temperature is 74°C/165°F then remove from the saucepan and allow the chicken to rest at least 5 minutes (Image 3).
- Step 4: Optional step: For crispier skin, you can heat 1 tsp of oil in a non-stick pan and place the thighs skin side down for around 4 minutes (Image 4).
How long to boil chicken thighs
How long to boil boneless chicken thighs – tend to take around 15-20 minutes to cook.
Boneless skinless- these take less time to cook, aim for 12-18 minutes, checking for an internal temp of 74°C/165°F.
How long to boil bone in chicken thighs – bone-in chicken thighs tend to take longer to cook (but there’s more time for the bone to impart flavor!). The total cook time should be around 25-30 minutes.
Boiling frozen chicken thighs- this usually adds 10- 15 minutes on top of whichever chicken thigh you’re using. So a bone-in frozen chicken thigh could take from 35-45 minutes. Be sure to check the temperature of the thickest part of the thigh.
Size to boil ratio- the larger the thigh, the longer the boil time. Smaller thighs can be done from the 10 minute mark, so a thermometer is your best friend there!
With all of these, ensure you’re cooking with a low simmer, a fast boil will result in tough, not tender meat.
Looking for more easy meal prep ideas? Check out some of my favorites: Homemade Breakfast Burritos (for Meal Prep), The Best Chicken Meal Prep, Healthy Noodle Bowls (10 Minute Meal Prep)!
Tips for the best result
- Sear in a pan with 1tsp of oil if you fancy crispy skin.
- Use a low simmer for your boiled chicken thighs- you don’t want a crazy boil otherwise you’ll get tough meat!
- Size matters! Different sized thighs will cook either quicker or slower. Be sure to use a thermometer to check your chicken reaches an internal temp of 74°C/165°F.
- When cooking, remove any foam on the surface so that you can enjoy a clear broth as a bonus!
Storage, Reheat and Meal Prep
For the chicken: Store in the fridge for up to 4 days in an airtight container and freeze for up to 3 months. When freezing, I like to store flat in a ziplock bag to save freezer space.
For the broth: Strain into a container and store in the fridge for up to 5 days or freeze in portions. Fun hack: pour into a large ice cube tray to enjoy broth for sipping whenever you want!
To reheat: I like to shred or slice the chicken and incorporate in the final stages of cook time with other recipes. I.e. when combining a pasta sauce with the pasta like my tomato basil sauce, add the chicken in during this stage too. Alternatively, microwave in 30 second bursts until piping hot.
Meal prep: Boil once, enjoy all week and increase the protein of your favorite dishes with these boiled chicken thighs. I looove to use this chicken in these recipes for meal prep Creamy Cajun Chicken Pasta, Peanut Butter Chicken Satay Curry, Lebanese Inspired Chicken Pilaf, Creamy Chicken and Bacon Pasta (One-Pot & Healthy), and Chicken Fajita Salad Bowl.
Recipe FAQs
Boneless thighs range from 15-20 minutes, bone-in chicken thighs take around 25-30 minutes. And frozen = 35-45 minutes. For all, check that the internal temp reaches 74°C/165°F.
Definitely! This adds around 15 mins to the cook time. No need to thaw but be sure to check the temperature before removing from the pot.
No! This adds flavor and colour to the broth and also leaves you with the option to sear after boiling for delicious crispy chicken skin.
Use it in place of stock in any recipes that you fancy making- soups, stews, curries, or cook into rice, grains or one-pot pasta dishes. No waste here!
Absolutely! I love to use thighs as they are more tender than chicken breast, so they reheat really well without drying out for meal prep. It’s the perfect high-protein addition to throw into your go-to recipes.
If you tried this How to Boil Chicken Thighs Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
How to boil chicken thighs
Ingredients
- 4 skin on, bone in chicken thighs
- 1 tbsp bouillon or stock
- 4 cloves of garlic, smashed
- 3 bay leaves
- Few sprigs of rosemary
Cupboard Essentials
- 3 tbsp apple cider vinegar
- 1.4 litres water
- 1 tsp salt
Method
- Method
- Pour all of the ingredients into a small/medium-sized saucepan, then pour the cold water into the pan.
- Allow the water to come to a boil, then reduce to a low simmer. Set your timer according to the type of chicken thigh you’re using. For skin on, bone in, I set the timer to 13 minutes, 2 minutes before the predicted cook time of 15 minutes.
- After this time, check the internal temperature of your chicken. Once it reaches 74°C/165°F, remove the chicken from the pan.
- Allow 5 minutes for the chicken to rest, to lock in the juices. Enjoy!
Notes
- For crispy skin, heat 1 tsp of oil in a non-stick or cast iron pan. Place the thighs skin-side down and fry for around 4 minutes.
- Use a low simmer for your boiled chicken thighs- you don’t want a crazy boil otherwise you’ll get tough meat!
- Size matters! Different-sized thighs will cook either quicker or slower. Be sure to use a thermometer to check your chicken reaches an internal temp of 74°C/165°F.
Nutrition
Leave a comment and a rating!
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
Comments