Chicken Thigh

Bone-in, skin-on thighs are cheaper per pound and harder to overcook. The bone acts as an insulator for the meat and the skin crisps up beautifully. Boneless skinless are faster but dry out more easily due to the lack of bone and don't develop the same flavor that crispy skin can give you. At the store, look for thighs that are roughly the same size so they finish cooking at the same time. Thighs keep 1–2 days in the fridge and freeze well for up to 9 months. Freeze them flat in a single layer on a sheet pan, then transfer to a freezer bag so they don't stick together. Pat skin-on thighs very dry with paper towels before cooking, or the skin will never crisp.

Chicken thighs are the most forgiving cut of chicken you can cook. The extra fat and connective tissue mean they're almost impossible to dry out, opposite of breast meat. The mistake most people make is pulling them at 165°F because that's the familiar number for chicken. Thighs are safe at 165°F, but they can be chewy and underwhelming texturally at that temp. Push to 175°F and the magic happens: the collagen melts, the fat renders, and the texture goes from rubbery to fall-apart tender. Every method and time is below.

Chicken thighs are safe at 165°F (USDA), but you can push dark meat further and get better taste and texture around 175–180°F. Unlike breast meat, thighs have more fat and connective tissue that needs higher temps to render and become tender. Place your thermometer in the thickest part of the thigh, away from the bone (or you could get a false reading). A good visual cue for doneness is when the juices run clear and not pink.