Learn how to boil chicken thighs in easy, quick steps. This boiled chicken thighs recipe is ready in 20 minutes, it's flavorful, juicy, tender and you get a flavorful chicken broth. You can use this recipe for chicken wings, legs, and chicken breasts.
Shred it, broil it, or serve with mashed potatoes, boiled carrots , or any other side for a complete meal.
Boiled Chicken Thighs Recipe (How To Boil Chicken Thighs)
This boiled chicken thighs recipe is easy, quick, and simple. Boiled chicken can be used in recipes like stir-fries, and pies or you can broil or grill it after boiling.
You don't have to wait around for an oven, or air fryer before you can eat a tasty chicken meal. This stovetop boiled chicken thighs recipe is ready in just 20 minutes.
It requires minimal prep and you have few utensils to clean up after cooking.
This recipe makes use of a few ingredients, straightforward and foolproof.
It's packed full of protein, low carb, keto-friendly, healthy, and good for weight loss when eaten as part of a daily calorie allowance.
If using frozen chicken, defrost it before cooking or cook it from frozen. You can thaw it in the fridge overnight or if you need to quickly thaw it, put it in cool water.
Boiling chicken thighs is stress-free and requires minimal preparation. Let me show you how to boil chicken thighs in easy steps.
Related: Boiled chicken breast, Boiled chicken drumsticks
Ingredients
The full ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Chicken - Thighs, wings, chicken breasts, or chicken legs.
Curry powder - I like to use this because not only does it add flavor, it gives the chicken a slight yellow color that is appealing.
Thyme
Garlic granules
Onion
Black pepper
Water
Bouillon (optional)
Salt
How To Boil Chicken Thighs
Wash the chicken thighs (if you do), pat dry with a kitchen towel, and arrange them in a pot.
Add in curry powder, thyme, parsley, garlic powder, chopped onion, salt, and other ingredients.
Add water to cover the chicken at least 2 inches. Cover the pot and leave to boil on medium heat (check notes below for timing).
Leave the chicken to rest in its broth for 5 minutes after cooking as this helps infuse more flavor.
Drain the broth and store to use for recipes that requires chicken broth.
Serve the boiled chicken as it is or you can glaze with sauce like buffalo sauce, bbq sauce, you can also grill or broil the chicken if desired.
How Long To Boil Chicken Thighs and Others
Cooking time depends on the size of the chicken, if cooking it from fresh or frozen, and if using bone in or boneless chicken parts. I have a guide below:
How long to boil chicken thighs is between 15-20 minutes.
To boil chicken breasts - Depending on the thickness, fresh chicken breasts will cook in 15-20 minutes if you follow the recipe above.
For chicken wings - It will take 10-15 minutes to boil 1kg of chicken wings if they are not frozen. If cooking from frozen, cook on medium heat and add additional 5 minutes.
To boil boneless chicken thighs - If arranged in a single layer, 1kg (2lb) cut in to 5-7 pieces will take 15 minutes. You can add additional few minutes if boiling to shred.
For bone in chicken thighs - Cooking it from fresh using this recipe and arranged in a single layer in the pot, 5-7 pieces that are about 1kg in total, cooks in 18 - 20 minutes. This depends on the size of the chicken and bigger cuts will take longer to cook. For Frozen chicken thighs, add additional 5-10 minutes.
Chicken Legs - chicken leg quarters should be treated as if cooking thighs. As the thigh is the thickest part of leg quarters, follow the cooking time for chicken thighs.
How To Boil Chicken In a Microwave
You can boil it in the microwave however it's not the best method. Here is how to:
Add the chicken, curry powder, onion, water, and all the other ingredients to a microwave-safe bowl.
Cook on a high setting for 15 minutes. Check after this time and if it's not cooked, add additional time and check every 2-3 minutes.
Chicken is not safe to eat if the internal temperature is not at least 75C/165F. So check the internal temperature with an instant thermometer. Also, when cut there should be no pinkness in the middle.
What To Serve With
It's versatile and goes with most dishes. Serve with
How To Store and use leftovers
Allow it to cool completely then put in an airtight container or Ziploc bag, and store in the fridge for up to 5 days or store it in the freezer where it will last up to 6 months.
It can be reheated in the microwave, or on the stove.
To reheat in the microwave: Arrange chicken on a microwave-safe plate, cover it with a microwave cover, and heat for 2 minutes at a high-temperature setting. If it's not heated through after this time, add additional time by a minute or till warmed through.
To reheat on the stove: Add water to a pot and put to boil on medium heat. Add the chicken and cover the pot with its lid. Cook for 3 minutes or till warmed through.
You can use leftovers in stews, soups, pot pies, sandwiches, tacos, salads, and wraps. You can also shred it to use in pet foods.
Tips For Boiling Chicken Thighs
- Let water cover the chicken by at least 1-2 inches as this ensures that all the parts are cooked evenly.
- The chicken should be similar in size so they cook evenly. The smaller the chicken parts, the quicker they cook and the bigger, the longer they cook.
- If using hard chicken like Pluvera chicken or jumbo chicken, boiling will take longer so adjust time accordingly.
- If you can help it try not to pile the chicken. It's best arranged in the pot in a single layer.
- It's important to make the water slightly salty so the chicken doesn't come out bland.
- Add bouillon powder for more flavor.
- Use the broth to cook rice, chicken and add flavor to other dishes.
- It's important to cook the chicken to an internal temperature of at least 75C/165F to prevent foodborne disease. Use a meat thermometer to check the internal temperature.
- You can thicken the broth by adding cornflour slurry to make gravy or save it to use for recipes that require broth.
TOOLS USED
Pot with a lid
Fork
Tong
More Chicken Recipes
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Recipe
Boiled Chicken Thighs Recipe (How to Boil Chicken Thighs)
Equipment
- Pot
Ingredients
- 1 kg Chicken thighs
- 1 tablespoon Curry powder
- 1 teaspoon Dried thyme
- 1 medium Onion chopped
- 1 teaspoon Parsley
- ¼ teaspoon Black pepper or to taste
- Salt to taste
Instructions
- Wash the chicken (if you do), pat dry with kitchen towel and arrange in a pot. Add in curry powder, parsley, garlic powder, chopped onion, salt, and other ingredients. Add water to cover the chicken at least 2 inches.
- Cover the pot and leave to boil on medium heat (check notes below for timing).Leave the chicken to rest in its broth for 5 minutes after cooking as this helps infuse more flavor.
- Drain the broth and store to use for recipes that requires chicken broth.
- Serve boiled chicken as it is or you can glaze with sauce like buffalo sauce, bbq sauce, you can also grill or broil the chicken if desired.
Notes
- Let water cover the chicken by at least 1-2 inches as this ensures that all the parts are cooked evenly.
- The chicken should be similar in size so they cook evenly. The smaller the chicken parts, the quicker they cook and the bigger, the longer they cook.
- If using hard chicken like pluvera chicken or jumbo chicken, boiling will take longer so adjust time accordingly.
- If you can help it try not to pile the chicken. It's best arranged in the pot in a single layer.
- It's important to make the water slightly salty so the chicken doesn't come out bland.
- Add bouillon powder for more flavor.
- Use the broth to cook rice, chicken and add flavor to other dishes.
- It's important to cook the chicken to an internal temperature of at least 75C/165F to prevent foodborne disease. Use a meat thermometer to check the internal temperature.
- You can thicken the broth by adding cornflour slurry to make gravy or save it to use for recipes that require broth.
Nutrition
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