Drying the thigh will help keep it from sliding around while you’re trying to cut it. If the raw chicken feels sticky, has a potent odor, or looks a dull grey color, throw it away since it has gone bad. [2] X Research source
Chicken thighs that are sold as “quarters” have the drumsticks still attached. If you hit bone when you cut into the meat, move your knife over and try again until it glides cleanly through the joint. Be sure to use a sharp knife since you’re more likely to hurt yourself with a dull blade.
Don’t apply too much pressure while you’re cutting, or else the blade may slip off of the bone and cut you. You don’t have to remove the bone if you want to bake bone-in chicken thighs.
As you slice through the meat, continue pushing it away from the bone to help pull it tight so you can make the cleanest cuts.
Never cut toward your fingers since you could easily hurt yourself if the blade slips. Save the bones if you want to make a chicken stock.
It’s okay to leave some of the fat on the thigh since it will cook down and keep the chicken juicy.
Chicken skin gets crispy once it’s cooked, so you may leave it on the thigh if you want. Trim off any excess that hangs off the meat with your knife.
You don’t have to butterfly the chicken thighs if you don’t want to, but it will help the meat cook evenly.
You can also cook the chicken thigh whole if you don’t want to cut it. Be sure to clean or disinfect any surfaces that had raw chicken on them so you don’t spread bacteria.
Don’t eat chicken that has an internal temperature below 165 °F (74 °C) since you could risk getting food poisoning. How long it takes to bake chicken thighs depends on the thickness of the meat. Always check the temperature rather than relying on set times. Try marinating the chicken in a sauce before you bake it if you want it to have more flavor.
If left the skin on the thigh, put it in the pan skin-side down so it can get crispy. Try using different spices and seasonings if you want a different flavor. For example, try cayenne pepper or paprika to add some spice, or use oregano and basil if you want something more herbal.
Use barbecue sauce as a marinade if you want to make juicy BBQ chicken thighs. Keep the grill covered while you’re cooking the chicken to help bring it to temperature faster.
Serve the chicken strips with dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing, for additional flavor.
Brush a sauce or marinade on the chicken and vegetables while they’re cooking if you want to infuse flavors.
