how do i cook chicken thighs?

Whitley Leopold: If you make Coq au Vin with them, they'll be tender with no sign of pink. Rub with jerk seasoning and cook over a med-low heated grill, or I guess you could cook them in a pan.Teriyaki, on a med-low grillSeason with cajun seasoning, brown on stove top, then place in oven to finish cooking. Season with garlic salt and thyme, pan brown and cook in with a Mushroom and Rice Casserole in the oven. They'll be tender with no detection of pink in them.Season and brown in a pan, then place in a slow cooker with root veg's. They'll be juicy, tender and well done. Anyway, have you ever considered the boneless thighs? I know, the way grocery prices are going up every week, boneless chicken meat is a 'splurge' kind of thing, huh?Anyway, just lower the heat a bit, perhaps add in some chicken stock, bay leaf and thyme, cover and let simmer after you brown them. You can always toss in a handful of rice and once the rice has cooked for 20 minutes or so, the chicken wi! ll be done. Good luck and happy eating....Show more

Elinore Schlinker: Puncture thighs many times with a fork, marinate in Italian dressing, place in ubcovered sheet pan and bake at 350 for about 40 minutes or until the juices run clear.

Luke Creitz: Sear them in a hot pan just like you're doing, get them nice & browned, then put them in a casserole dish and bake them in the oven on 350 until they hit about 170 degrees. Or you can just do them in the oven until done, and then turn on the broiler for a few minutes once they're almost ready just so the skin will crisp a bit.

Leann Villalta: Turn the heat down on cooking that way.. Or cook them in the oven as in baking them.

Joel Feagler: Brown them on medium-high heat, then turn the heat down to medium-low and put a lid on the pan. The direct heat and the captured steam will hurry them along a bit.

Elden Bardach: I prefer the ones without the skin and bones, but I've cooked both kinds. I spri! nkle my thighs with seasoned salt and fresh ground pepper. He! at a non-stick skillet and brown your thighs on both sides. After browning both sides, cover, and reduce the heat. The thighs will produce their own liquid and cook themselves. Cook on medium low for about 20-30 minutes. The end result should be moist and tasty chicken. For an added treat, remove the thighs from the pan after they are cooked and add 1 1/2 cups hot water. Bring to a boil and add 1 box Stouffers Cornbread stuffing mix. Stir to moisten and put thighs back on top. Spoon chicken gravy over the top, cover and cook until gravy is heated....Show more