Ingredient
Chicken thighs
Dark-meat cuts from the upper leg, richer and more forgiving than breasts, so they stay juicy in a hard sear. Cook to 165°F for safety; at 175°F the meat turns even more tender.
Recipes139
SeasonYear-round
Keeps1 to 2 days
AllergensNot a major US allergen
Chicken thighs recipes
What to cook with chicken thighs
3 recipes
Forms and products
Fresh, jarred or dried?
| Form | Type | Equals 1 thigh | Best for |
|---|---|---|---|
| Boneless skinless | Preparation | Weeknight skillet dinners; about 4 oz each | |
| Bone in skin on | Preparation | Roasting and braising; crisp skin, longer cooking |
Buy and store
How to pick and store chicken thighs
| How it's kept | Where | About how long |
|---|---|---|
| Raw, in the fridge | At or below 40°F, on the bottom shelf | 1 to 2 days |
| Raw, frozen | At or below 0°F | About 9 months for best quality |
| Cooked | Fridge, airtight | 3 to 4 days |
Food safety. Do not rinse raw chicken. Pat it dry with paper towels, then wash your hands, the board and tools in hot, soapy water.
Food safety. Cook to 165°F (74°C) in the thickest part, measured with a food thermometer.
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Prep
How to prep chicken thighs
Each technique has one short video. The same clip plays inside every recipe step that uses it.
Substitutes
Out of chicken thighs? Use this instead
| Substitute | For 1 thigh | What to know |
|---|---|---|
| Chicken breasts | Cook 4 to 5 minutes per side and pull at 165°F; breasts dry out faster. | |
| Bone in Chicken Thighs | Sear skin side down, then finish in a 400°F oven to 175°F. |
Nutrition and allergens
Chicken thighs by the thigh
Per thigh (113 g)
| Calories | 137 |
| Carbohydrates | 0 g |
| Protein | 22 g |
| Fat | 5 g |
| Sodium | 107 mg (5% DV) |
Calculated from USDA FoodData Central.
Allergens and diets
- Not a major US allergen
- GlutenFree
1 - DairyFree
1 - LowCarb
1
Flavor pairings