Discover how to boil chicken thighs perfectly every single time with this easy recipe! Learn the secret to boiling delicious, tender-yet-juicy chicken thighs.
Boiling chicken thighs is a great way to prepare tasty and tender meat with minimal effort. With the proper technique, you can have juicy, delicious chicken thighs cooked in no time!
Follow this guide to find out how to boil chicken thighs like a pro!
We all love stovetop recipes, and having a recipe on hand, like boiling chicken thighs, is a must when you need a meal in a jiffy.
How to boil chicken thighs
The nice part about boiling chicken thighs is that they can be made from either fresh or frozen. Just figure a few additional minutes of cooking time for frozen chicken.
(see boiling frozen chicken below for tips)
Boiled chicken thighs recipe
- Bone-in chicken thighs
- Lemon slices
- Rosemary sprigs
- Add the chicken to the bottom of a large dutch oven.
- Submerge entirely with water.
- Add salt, lemon slices and rosemary, then cover and bring water to a boil.
- Once the chicken thighs have cooked through, remove the pot from the heat.
- Remove the thighs to a cooling rack to cool slightly.
How long does it take to boil chicken thighs?
Bone in thighs takes about 20 minutes to cook. Use an instant thermometer to check the internal temp. Chicken must be cooked to an internal temperature of 165°F.
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Boiled chicken thighs are delicious shredded and served up on your favorite bun with bbq sauce. Or use this chicken to make these ever-popular chipotle street tacos.
Alternatively, these stovetop chicken thighs are the perfect make-ahead meal for the office – a great way to save money and eat healthy!
Helpful cooking tools
- Use a pot that’s large enough so that the boiling water completely covers the chicken. This will lock in the moisture and ensure perfectly cooked Chicken thighs.
- Add your choice of seasonings to add flavor to the thighs.
- Watch the temperature – It’s important to let the water reach a rolling boil but not boil over.
- Avoid the dreaded dry, rubbery chicken by removing it from the heat as soon as it’s cooked through!
boiling frozen chicken thighs
Boiling frozen chicken thighs, or any part of the chicken for that matter, is no different than boiling defrosted chicken.
For frozen chicken thighs, chicken breasts and drumsticks, figure about 50% longer cook time than if they were fresh. If you are boiling frozen chicken wings, you’ll only need a few extra minutes.
While it takes more time to cook frozen chicken, it can be done and is still faster than baking chicken.
Speaking of baking chicken, check out our favorite baked chicken recipes!
- Tuscan roasted chicken
- Baking a whole cajun chicken in the oven
- Southwest chicken casserole
- Dutch oven pulled chicken
Storing cooked chicken
Allow the chicken to cool completely before storing it in an airtight container in the refrigerator for up to four days!
Why you’ll love this recipe
Boiling chicken thighs is a great way to produce restaurant-quality, mouth-wateringly delicious chicken dishes.
With this simple technique, you’ll know how to perfectly cook juicy and tender chicken thighs every single time!
Plus, boiling your chicken thighs can be done relatively quickly when compared to other cooking methods, such as roasting or deep-frying.
You may also like these boiled pork chops or boiled ground beef posts.
The boiled thighs will also save you time on meal prep as these can be served with all sorts of accompaniments; from fresh asparagus, mashed potatoes, and roasted vegetables.
If you tried this recipe, be sure to let me know how it turned out, or leave a review below!
What to read next:
- Chicken pesto pasta
- Fried chicken tenders
- Chicken pot pie w/ homemade biscuits
- Buttermilk fried chicken
- Stovetop drumsticks
How to Boil the Perfect Chicken Thighs Every Time
Boiling chicken thighs is a great way to produce restaurant-quality, mouth-wateringly delicious chicken dishes in no time with minimal prep!
- 6 bone in chicken thighs
- 1 tablespoons of salt
- 1/2 of a lemon, sliced
- 2 sprigs of rosemary
- 12 cups of water (see notes below)
- Place the chicken in a 7 qt dutch oven.
- Cover with water and add salt, lemon and rosemary.
- Bring to a boil over medium-high heat with the lid, then reduce the heat slightly to keep it at a slow boil.
- Cook for 20 minutes or until the center of a thigh registers 165°F with an instant thermometer.
- Allow the meat cool slightly on a cooling rack before enjoying.
Add the water to about 2" above the top of the chicken.
If you are shredding the chicken, remove the pot from the heat once it's done, but leave the chicken in the water for another 5 minutes before removing it.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 166mgSodium: 2360mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition is calculated by Nutronionix
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