Can I use chicken broth instead of water for the cooking liquid?

Using chicken broth instead of water to boil thighs is an added cost that is unnecessary. Seasoned water works just as well.

Can I leave the skin on the chicken?

Yes. Chicken skin is a flavorful layer of fat that helps keep chicken moist, even when you're boiling the chicken. It isn't absolutely necessary, however, and skinless chicken thighs are also quite tender when boiled.

Is it okay to boil frozen chicken?

According to the USDA guidelines on cooking chicken , frozen chicken can be safely boiled or simmered. The cooking time is approximately 50 percent longer than for fresh chicken. It is not safe to put frozen chicken in a slow cooker or Crock Pot. The meat will be in the "danger zone" for too long, which is the temperature range that bacteria is most likely to grow (between 40 and 140 degrees F).

Should I rinse chicken before cooking it?

No, store bought chicken should not be rinsed before cooking it. This is an outdated practice that simply spreads raw chicken bacteria around your sink and countertops. Rinsing raw chicken does not destroy bacteria. Only cooking will destroy bacteria that might be present on fresh chicken.

Is there any way to get crispy skin on boiled thighs?

If you like crispy skin, you're better off cooking chicken thighs in the oven or on the grill. Try my sheet-pan honey mustard chicken and cauliflower or sheet-pan soy sauce chicken and broccoli . If you really want to boil the chicken first, then it works okay to put boiled thighs under an oven broiler. Place the boiled thighs on a baking sheet. Pat the skin dry. Brush oil or butter over the skin. You can also add spices, seasonings, or sauce (like BBQ sauce). Broil the chicken until the skin is crispy, making sure to keep a close eye on the chicken so it doesn't burn.

Can I use this recipe for boiled chicken drumsticks or chicken leg quarters?

Yes. The cooking time for boiled drumsticks is usually around 20 to 25 minutes. Chicken leg quarters take longer, closer to 30 minutes or more.

How long can raw chicken sit out?

Ideally, don't let raw chicken sit out of refrigeration. Although this is unavoidable when buying groceries. According the the FDAs cold facts about food safety , "poultry should be refrigerated within 2 hours of cooking or purchasing if held at room temperature. Refrigerate within 1 hour if the temperature outside is above 90° F."

Tender Boiled Chicken Thighs (fresh or frozen)

Name: Tender Boiled Chicken Thighs (fresh or frozen)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 4 to 8 chicken thighs (bone-in or boneless; skin on or off); 2 teaspoons salt; 6 cups water (enough to cover the chicken thighs); Onion, quartered; Garlic, peeled and smashed; Sprigs of fresh herbs (parsley, thyme); Black pepper

Tender Boiled Chicken Thighs (fresh or frozen)

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Learn how long to boil chicken thighs with these helpful tips and an easy recipe. Use fresh or frozen chicken thighs and either bone-in or boneless chicken. With this recipe, boiled chicken thighs will turn out tender and perfectly seasoned.

Author: Jenny Meier
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 4 to 6 servings 1x
Category: Chicken
Method: Boiling
Cuisine: American

Ingredients

Units Scale

4 to 8 chicken thighs (bone-in or boneless; skin on or off)
2 teaspoons salt
6 cups water (enough to cover the chicken thighs)

Additional Seasonings (optional - choose 1 or 2)

Onion, quartered
Garlic, peeled and smashed
Sprigs of fresh herbs (parsley, thyme)
Black pepper

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Instructions

Use a stock pot or Dutch oven that is wide enough for the chicken thighs to lay in a single layer.
Cover the chicken thighs with 6 cups of cold water (enough to cover the chicken).
Add salt to the water.
Optional: Add additional seasonings to flavor the chicken (onion, garlic, fresh herbs, peppercorns, etc)
Put a lid on the pot and turn the heat to medium. After 10 minutes, the water will either be simmering or look like it’s about to start simmering.
Turn the heat down to medium-low and gently simmer the chicken for another 10 minutes with a lid on the pot. Check on it once, making sure the water never reaches a rapid boil. If it’s bubbling rapidly, turn the heat down to low.
Boneless chicken thighs usually need a total cooking time of around 15 to 20 minutes, and bone-in thighs usually need closer to 30 minutes. However, temperature is a better gauge of doneness than timing is.
Take the thighs out of the water and use an Instant read thermometer to check the temperature in the thickest part of the chicken thighs. Chicken needs to reach a safe minimum temperature of 165 F. For tender chicken thighs, aim for a final cooking temperature between 175º and 190º.
Let the cooked thighs rest for at least 10 minutes, or ideally longer, before slicing the meat.

Notes

If using frozen chicken, the frozen bone-in thighs will take around 45 to 55 minutes to cook fully and frozen boneless thighs will take around 30 to 35 minutes.

You can boil any amount of chicken thighs, as long as you have a pot or Dutch oven wide enough for the thighs to be in a single layer. Use enough water to completely cover the chicken thighs by 1 or 2 inches.

The broth that remains in the pot after cooking the thighs can be used to cook rice or make a quick soup or chicken soup.

If using skin-on thighs, the skin can either be discarded or eaten after the chicken is cooked.

You can change the flavor of the chicken thighs by adding ingredients like sesame oil, ginger ( peeled and smashed) and/or a cinnamon stick or star anise.

Find it online: https://www.kitchenskip.com/how-to-boil-tender-chicken-thighs-fresh-or-frozen/