FOOD NEWS
12 Mistakes Everyone Makes When Cooking Chicken Thighs
BY AUDREY HICKEY
Using the Wrong Chicken
Boneless, skinless chicken thighs may seem more convenient, but buying chicken with both its bones and skin will provide a more flavorful, moist meal.
The skin plays a crucial role in sealing in moisture and flavor, while the bones and fat around the bones infuse the meat with extra flavor and juiciness.
Washing the Chicken
While you might be tempted to wash off what looks like slime, rinsing raw chicken is a bad habit that can actually raise the risk of food poisoning.
Rinsing increases the risk of cross-contamination by splattering the meat’s liquids across your sink and counter, so keep it in its package until immediately before cooking.
Removing the Skin
Leave chicken skin on to enhance your eating experience. Think of it as a saturated sponge ready to release delicious juices into the thighs.
The skin not only improves the texture, flavor, and moisture of the meat but also protects it from direct heat, ensuring a gentle and even cook.
Not Drying Chicken
If you prefer chicken thighs with crispy, crunchy skin, the best way to achieve this is to dry the skin before cooking.
Gently pat the skin with a paper towel, or salt it and let it rest in the fridge for half an hour before patting it dry, to draw out any excess moisture.
Forgetting to Brine
Uniformly seasoning chicken can be difficult, particularly if you’re using a thick cut like thighs, so brining is a must for flavorful, juicy meat.
Soak the chicken overnight in 8 cups of water or buttermilk and 4 tablespoons of salt, or dry brine by sprinkling salt on the meat and letting it rest for a few hours.