Grocery
Bone-In Chicken Thighs
What it is
These are chicken thighs that still have the bone and skin attached. The bone adds flavor during cooking, and the skin can become crispy. They are a popular cut of chicken for many home cooks because they are flavorful and forgiving, meaning they are less likely to dry out compared to other parts of the chicken. This cut is known for its rich taste and juicy texture.
How people cook with it
Bone-in chicken thighs are versatile and can be prepared in many ways. They work well for both quick weeknight meals and more elaborate dishes.
- Roasted in the oven
- Braised in a sauce
- Grilled for smoky flavor
- Added to stews
When cooking bone-in chicken thighs, you can start by searing them in a hot pan to get a nice brown crust on both sides. This step helps to render some of the fat from the skin and build flavor. After searing, you can transfer them to the oven to finish cooking through, or they can be simmered in liquid like broth, wine, or a tomato-based sauce. The bone helps to keep the meat moist and adds depth to the cooking liquid. Ensure they reach an internal temperature of 165°F (74°C) for safety.
How it differs from similar foods
Compared to boneless, skinless chicken thighs, bone-in versions offer more inherent flavor due to the marrow in the bone and the fat in the skin. The bone also acts as a natural insulator, helping the meat cook more evenly and stay moist. The skin, when cooked properly, provides a desirable crisp texture.
Who it is for
Home cooks looking for a flavorful and moist chicken option will appreciate this cut.
How to keep the rest
To store raw bone-in chicken thighs, keep them in their original packaging or a tightly sealed container in the coldest part of your refrigerator. They are best used within one to two days of purchase. For longer storage, they can be frozen.