How to boil chicken thighs
The ultimate guide for how long to boil chicken things to get the most tender and flavor-packed end result.
Servings: 4
Calories: 324kcal
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
Instructions
- 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
Calories: 324kcal | Carbohydrates: 2g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 718mg | Potassium: 317mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg