Chicken never seems to go out of fashion. This ubiquitous ingredient is often used as a staple in diets and as a staple in lean protein diets. Preparing chicken breasts requires care, as they are easy to overcook, can dry out and lose their enjoyment value. Chicken thighs, on the other hand, can be preferable as they offer a variety of eating options. While dark meat is generally more succulent than white, it doesn't hurt to have a few tricks up your sleeve to make the dish even more delicious. Luckily, chicken thighs are incredibly flavorful.
Buy thigh with skin
The fact is that for convenience it is better to buy the thigh without the skin on, but it is worth thinking about it. The skin contains a lot of fat in the meat. But fat is a flavour enhancer. So it is not worth paying more to remove this „flavour-producing” ingredient. Not only does the skin give us extra flavour, but it also chicken thighs locks in moisture during cooking by allowing melting fat to wash through the meat during the cooking process. Of course, it doesn't have to be eaten after cooking, it can be taken off. However, for those who like their chicken skin crispy, you can cook it separately and it will make a heavenly treat.
With salt or brine
Marinating is one of the most important steps that you might miss the chicken at the time of writing. There are two types of salting: wet and dry. In wet curing, the meat is usually soaked in brine overnight, while in dry curing, salt is rubbed directly onto the skin and meat of the chicken.
Since water can be the enemy of flavour, remove as much water as possible from the chicken thighs before cooking, drying them a little. This is especially important if there is skin on the meat. The first step is to dry the skin and meat with paper towels. The next step is to rub the meat and skin with salt and put the thighs in the fridge for at least an hour while you prepare the other ingredients for the meal. This will ensure moisture is drained from the skin, which means you can get the most satisfying crispy exterior while cooking. You can also make a delicious brine. Hours of brine soaking denatures the protein in the meat so it falls off the bone after cooking.
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Crafty solution
It is worth using a drop of spirits in the marinade. Marinades are, after all, a mixture of spices and liquids that are often used to tenderise and flavour cuts of meat. It can help the marinating process if you add a drop of alcohol to the marinade recipe. Acid is a key ingredient in standard marinade recipes, and alcohol can be used as a tenderiser instead of vinegar or lemon juice. The type of drink you use is a matter of personal taste. In any case, wine is a popular choice, vodka is neutral and is used for softening. The thing to remember is that, unlike salting, you don't usually need to let the food sit in the marinade for too long, 15-30 minutes in the flavourful spirit sauce is enough, otherwise it will be intrusive in the flavours.
Use the juice from the leftover pickles
There is a good chance that every kitchen and every household has a secret ingredient. It's just waiting to get into the marinade. The juice of the pickle should be used with the chicken thighs. The brine is, after all, brine, full of spices, vinegar and salt. Put the chicken legs in a bag, pour the pickle juice over them, seal and leave to stand in the fridge for about two hours. It gives it a nice taste!
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Marinating with dairy products
Many Indian and Middle Eastern cuisines use yoghurt as a base for marinades. Lactic acid works in the same way as vinegar, alcohol or lemon juice. In a chemical reaction, lactic acid breaks down and softens the protein in the meat. While marinating chicken thighs herbs and spices can be added to the yoghurt. If you add pickled cucumbers to the buttermilk marinade, you will get a superfine combination of chicken legs.
Soy sauce is the secret ingredient
There are many types of soy sauce on the market, a pinch of umami but it can really add a huge flavour boost. If used in a marinade, combine with honey. Asian flavour lovers will love it, but it can really bring out all the flavours and harmonies you put in your chicken nuggets.
Poke the thighs before marinating!
Use a meat needle, fork. Before you start any type of marinating, prepare the thighs by pricking them so that the marinade will penetrate the fibres of the meat more easily! Immediately before cooking, do not pierce them, as the valuable moisture - in which the flavours are locked - may escape. You don't need to make too many holes, just a few punctures are enough to achieve the flavour enhancement of the chicken thighs.
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Sweet is an excellent ingredient
Adding a dose of sweetness to savoury dishes can help to round off the flavours in a pleasant way. Adding a spoonful of strawberry or other fruit juices, honey to a marinade or sauce can make your dish unique. In the final stage of cooking, you can baste the chicken thighs with sweet sauces to create a sweet crust. Just be careful, because if you over-caramelize it, it can get overpowering overtones.
Cook them on a low heat and slowly!
One of the biggest advantages of chicken thighs is that they are virtually impossible to overcook. Unlike chicken breast, which can very easily dry out and become rubbery. The dark meat of chicken thighs makes them softer the longer you cook them. This is why chicken thighs are excellent for stews. The connective tissue breaks down, turning into a succulent gelatin full of flavour and tenderness. You can bake the chicken thighs in a 200 degree oven for three hours to let the meat fall off the bone, or if you don't have that much time, you can raise the temperature to 325 degrees and it will take half the time.
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Keep the precious juice!
Once the chicken thighs are cooked, the leftover fat can be quickly used to make an excellent pan sauce. To the hot fat, add wine or chicken stock and flour. A delicious sauce, which can be poured over the chicken thighs when serving, can really liven up the dish without too much effort. It looks especially good when garlic is added.
Add extra flavour to your thighs with citrus!
A simple but very practical solution is to use citrus fruits. A drop of lemon juice, orange, mandarin, can make a huge difference. It's a huge flavour boost. Thyme, sage or rosemary is the perfect partner for pan sauces.
