Cooking chicken thighs in an electric skillet requires much the same preparation as cooking them on a hob, but you must monitor the temperature carefully to avoid burning. Chicken thighs can tolerate longer cooking times without drying out, but it's best to cook them over moderate heat, especially if the skin is still attached. Cook your chicken thighs plain, seasoned only with a little salt and pepper, or spice things up and steep the thighs in your favourite marinade for a few hours before cooking.
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Things you need
- Kitchen knife or shears
- Cooking oil
- Paper towels
- Ground black pepper
- Meat thermometer
Remove the bones from the chicken thighs using a sharp kitchen knife or a pair of kitchen shears, cutting away as little of the meat as possible.
Add about 1 tbsp cooking oil to the electric skillet. Set the temperature to 176 degrees C. If your skillet does not have a thermostat, set the temperature to medium heat for the best results.
Pat the chicken thighs dry with paper towels. Sprinkle each thigh with salt and ground black pepper on the skin side. Place the thighs skin side down in the electric skillet, making sure they do not touch. Sprinkle the top sides with salt and ground black pepper.
Cook the chicken for 10 to 15 minutes until browned and easily released from the bottom of the skillet. Turn the thighs over and cook an additional 10 to 15 minutes on the other side until browned and easily released.
Check the internal temperature of each chicken thigh by inserting a meat thermometer into the thickest part of the thigh. The thighs are done when the thermometer reads at least 73.9 degrees C and the juices run clear when you cut into the meat. If the thighs are not done, cook for five minutes longer and check again.
Tips and warnings
- You can remove the skin from your chicken thighs to avoid excess fat if desired, although leaving the skin on results in a richer flavour.
- If you want to marinate the chicken thighs before cooking them, remove the bones and place the thighs in a plastic zipper seal bag with enough marinade to cover them completely. Allow the thighs to steep for at least two hours and cook as usual.
- Depending on the size of your electric skillet, you may need to cook the chicken thighs in batches to avoid overcrowding them in the pan.
- Do not eat chicken that has not been cooked to an internal temperature of at least 73.9 degrees C, as this can cause serious food borne illness.
- Always wash your hands thoroughly after handling raw chicken. Clean utensils, cutting boards and your work area with hot, soapy water after they're exposed to raw chicken to prevent the spread of bacteria.
- Be careful of splattering oil when adding the chicken thighs to the skillet and when turning them. Avoid letting the oil get too hot, as this can also cause splattering. Wear an apron to protect your clothing and turn down the heat if the oil gets too hot.
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