Chicken thigh filet that does not contain bones or skin is one type of protein that is easily processed into various types of dishes. In addition, chicken thighs also have a more delicious taste than chicken breasts because of their moist texture and not easy to dry. If the skin is removed, one slice of chicken thigh contains only about 130 calories and 7 grams of fat! If you are interested in practicing the various recipes listed in this article, you need to first buy chicken thigh filets at the nearest supermarket, then fry, grill, or bake them according to your taste!
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Method 1 of 4: Grilling Boneless and Skinless Chicken Thighs in the Oven
Step 1. Preheat the oven to 190°C
This temperature is the perfect option for grilling chicken without drying out the texture of the meat. Before use, make sure that there are no utensils or cooking utensils left in the oven. Also clean the inside of the oven so that the previous cooking residue does not contaminate the taste of the chicken.
Step 2. Tenderize the chicken
Wrap the chicken in plastic wrap, then lightly beat the surface with a small metal or wooden mallet until each piece of chicken is about the same thickness, which is about 1.5 to 2 cm. This method is not only effective in making the texture of the chicken softer, but also able to even out the level of maturity when cooked.
Step 3. Soak the chicken in the brine solution
This method will make the chicken meat more moist and tender when cooked. To do this, all you need to do is fill a medium-sized bowl with warm (not hot) water and a pinch of salt. Soak the chicken in the solution for 15 minutes so that the moisture can be absorbed into every fiber of the meat.
Step 4. Prepare the pan
Make sure the pan is large enough to fit all of the chicken pieces to be roasted. After that, pour about 2 tbsp. olive oil or butter onto a baking sheet, and smooth the oil or butter until it covers the entire bottom of the pan. This method is effective in keeping the chicken from sticking when grilled, as well as making the skin brown and crunchier in texture.
Step 5. Prepare the chicken to be roasted
Remove the chicken from the bowl of brine, then brush the surface with olive oil or butter. After that, sprinkle the desired variety of spices on the surface of the chicken, then press the chicken so that the spices can be more pervasive. Some popular spice mixes are pepper and lemon mix, barbecue sauce, and/or a mix of garlic and herbs.
Step 6. Finish the chicken seasoning process
Place the chicken on a baking sheet that has been lined with olive oil or butter, then place assorted herbs and lemon wedges on the side of the chicken, if desired, to enhance the flavor as it cooks.
Step 7. Wrap the chicken
You have two options at this stage, either to wrap the entire pan in foil or simply cover the surface of the chicken with parchment paper. Once wrapped, the chicken can be grilled right away or stored in the refrigerator until it's time to cook.
Step 8. Grill the chicken
Put the baking sheet in the oven, then close the oven and set the alarm to sound 20 minutes later. After 20 minutes, remove the chicken and brush the surface with a little oil or butter. If you want, you can add different kinds of spices at this stage. Then, return the chicken to the oven and continue the roasting process for another 10 to 15 minutes.
Method 2 of 4: Frying Boneless and Skinless Chicken Thighs
Step 1. Heat the oil in a frying pan over medium heat
Place a large skillet on the stove and pour in the oil or butter until it fills about 1cm of the bottom of the pan. Make sure the skillet you are using is high enough (approximately 2.5 cm) to accommodate enough oil in it. Also make sure you use the right type of stove.
Step 2. Tenderize the chicken
Wrap the chicken with a sheet of plastic wrap. Then, lightly pound the surface with a small metal or wooden hammer until each chicken piece is about 1.5 cm thick. Remember, the thickness of each piece of chicken must be the same so that the level of maturity is even and the texture is softer when eaten.
Step 3. Soak the chicken in the brine solution
Fill a bowl with warm, not hot, water and a pinch of salt. Wait for the salt to dissolve, then soak the chicken pieces in it for 15 minutes. During the marinade, the chicken will absorb the moisture and become softer when eaten.
Step 4. Season the chicken
Sprinkle the surface of the chicken with salt and pepper to season it. If you wish, you can also add a little grated lemon zest and/or garlic powder to enhance the flavor of the chicken and lock in moisture.
Step 5. Crack the eggs into a large enough bowl
Beat the eggs, then dip each piece of chicken in it until all sides are well coated.
Step 6. Dip chicken in flour
In this recipe, the flour acts as a coating dough that will give the chicken a crunchy texture when fried. First of all, you just need to pour enough flour into the plate, then level the surface. After that, coat the entire surface of the chicken with flour and if necessary, sprinkle flour with your hands on the areas that have not been coated well.
Step 7. Put the chicken in the hot pan
First of all, reduce the heat of the stove. After that, add the chicken pieces one by one until the pan looks full. After that, set the alarm to sound one minute later, and fry the chicken for another minute or until the surface turns brown.
Step 8. Fry the chicken over low heat
After a minute, flip the chicken over and cover the pan. Turn down the heat, then set the alarm back for 10 minutes. After the alarm sounds, turn off the heat and let the chicken soak in the oil for 10 minutes without opening the lid.
Method 3 of 4: Grilled Boneless and Skinless Chicken Thighs
Step 1. Tenderize the chicken
Cover the chicken with plastic wrap, then lightly beat the surface with a small metal or wooden mallet until each chicken piece is about 1.5 cm thick for a soft texture and a more even level of doneness when cooked.
Step 2. Soak the chicken in the brine solution
Take a medium-sized bowl and pour warm (not hot) water and a pinch of salt into it. Then, put the chicken pieces one by one into the bowl and marinate the chicken for 30 minutes. The moisture absorbed into the chicken will make it feel more tender when eaten.
Step 3. Make the marinade
While the chicken is marinating in the brine, make a marinade consisting of a mixture of olive oil, salt, pepper, garlic, and grated lemon zest. If you want, you can also add a little soy sauce, sesame sauce, or barbecue sauce. After the chicken is finished soaking, immediately put it in a plastic bag clip, pour the surface with the marinade solution, then close the bag tightly.
- Press the bag with your fingers to remove any remaining air and ensure that the chicken is completely submerged.
- Place the bag containing the marinade solution in the refrigerator and let it rest for four hours.
Step 4. Season the chicken
If you don't want to soak the chicken in the marinade solution, just season the chicken with a sprinkling of salt, pepper, and garlic powder, then press the surface of the chicken so that the spices absorb and the texture of the meat is softer after it's cooked.
Step 5. Clean the grill and grease the grilles with oil
If your grill has not been used for a long time, or has been used too often, don't forget to clean it before using it with soapy water. Once clean, grease the bars with a little olive oil to prevent the chicken from sticking when grilled.
Step 6. Turn on the grill
In general, you should roast the chicken at 200 to 230°C. However, some cooking experts recommend a higher temperature of 290°C to cook the chicken to perfection. So that the chicken does not burn easily, you should grill the chicken at a low temperature for a little longer.
Step 7. Grill the chicken
Place the chicken on the grill. Make sure that each piece of chicken is not too close to each other so that it cooks more evenly. After that, grill each side of the chicken for two to three minutes until a burnt trail (black line) forms on the surface.
Method 4 of 4: Ending the Cooking Process
Step 1. Use a thermometer
Insert a kitchen thermometer into the chicken. Ideally, chicken is cooked when its internal temperature reaches 74°C. If this temperature has not been reached, it means that the chicken is not safe to eat and should continue to be cooked until it reaches the right temperature.
Step 2. Rest the chicken
Take the chicken and place it on a plate. Rest the chicken for 5 to 10 minutes before cutting, then add extra barbecue sauce, if desired. Remember, the chicken should not be cut immediately so that the texture does not dry out.
Step 3. Arrange the chicken on a plate
Slice the chicken or leave it whole, then arrange on a serving plate. After that, you can place a few slices of lemon and a piece of lettuce on the side of the chicken to enhance its appearance. If you'd like, you can also add extra sauce or sprinkle extra ground seasoning on the chicken to enhance the taste. Serve the chicken along with the side dish.
Tips
- Boneless and skinless chicken thighs are food ingredients that can be easily processed into a variety of dishes. Therefore, don't hesitate to get creative with the combination of various types of spices to find new and delicious flavors!
- Always prepare two pieces of boneless and skinless chicken thighs for each person.
- Take a few hours to prepare the chicken, especially if you've never cooked chicken thighs before. Remember, it's better to cook in a hurry instead of prioritizing speed but risking undercooking the chicken.
Warning
- Don't go shirtless when cooking! Be careful, splashing hot oil can burn your skin if you're not careful.
- Always cook poultry until its internal temperature reaches 75°C.
- Check the label on the chicken package. Some chickens are raised differently and/or are larger than most. This type of chicken may have to be processed in a different way.
