How Long To Boil Chicken Thighs
Discover how to **boil chicken thighs** to create incredibly **tender chicken thighs** every time! This **easy chicken thighs recipe** is perfect for a quick, protein-packed meal that fits effortlessly into gluten-free, dairy-free, egg-free, high-protein, and paleo diets. Ready in a flash, you'll be amazed at how simple it is to achieve juicy, flavorful results.
Dietary Information
Servings:
- 1
Place chicken thighs and veggies in a large stockpot. You can stack them on top of each other if you are making a lot at one time.
- 2
Add enough cold water to submerge the chicken thighs and bring it to a boil over high heat.
- 3
Once boiling, reduce to medium heat, and add chicken broth, carrot, celery, thyme, rosemary, peppercorns, and smoked paprika.
- 4
Continue cooking the chicken thighs for 20-30 minutes, then check for doneness using a digital instant-read thermometer. The internal temperature should reach 165 degrees F / 74 degrees C when inserted into the thickest part of the thighs, avoiding the bone.
- 5
When done, use a slotted spoon to remove the thighs from the water. Press them slightly against the side of the pot to squeeze as much water out of them as possible.
- 6
Place the chicken thighs on a rimmed baking sheet, skin side up. If desired, spritz with a bit of oil.
- 7
Broil the thighs in the oven on high until the skin is golden brown and crisp, about 5-8 minutes.
| Nutrient | Amount |
|---|---|
| Calories | 333 kcal |
| Protein | 24 g |
| Fat | 24 g |
| Sodium | 411 mg |
| Fiber | 1 g |
| Sugar | 1 g |
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