For those who find chicken bland, the reason could be improper cooking. Browning the chicken adds flavour to the meat, even to the most flavourful cut -- the chicken thighs. The process of browning the chicken does not cook it through, and you must finish cooking the chicken using your method of choice. What browning does do is lock in the moisture and enhance the flavour of the chicken thighs, producing a juicier and more flavourful chicken after cooking. Browning can be done on top of the stove or in the oven.
Heat the skillet over medium-high heat for one minute.
Add the olive oil and heat for another minute to warm the oil. Dry the chicken thighs with paper towels.
Place the chicken thighs into the hot oil and cook on the first side for three to five minutes or until browned on the bottom.
Turn the chicken with tongs and cook for three to five minutes on the reverse or until the chicken is browned.
Add the chicken thighs to your recipe and cook thoroughly until the juices run clear and the internal temperature is at least 76.7 degrees Celsius.
Preheat the oven to 204 degrees Celsius.
Arrange the chicken thighs in a single layer in a baking pan.
Bake the chicken, uncovered, at 204 degrees Celsius for 30 minutes or until browned on the exterior.
Add the browned chicken to your recipes and cook to an internal temperature of 76.7 degrees Celsius.
If you do not have a recipe calling for chicken thighs, finish cooking the chicken on top of the stove, covered over medium heat for 30 to 40 minutes, or bake in a 350 degree Fahrenheit oven, covered for 30 to 40 minutes.
Do not eat the browned chicken thighs. They are not fully cooked. Finish cooking the chicken in your recipes until it reaches an internal temperature of 76.7 degrees Celsius.