Chicken thighs most often come either bone-in and skin-on, or boneless and skinless. I recommend using the former if cooking thighs alone. Some recipes have you remove the bone before cooking. I find this unnecessary. Unless you’re experienced with a boning knife, it’s far easier to remove the bone after the chicken has been cooked.One step I do find convenient is to chill the chicken down in an ice bath after cooking. This allows you to give the chicken leg a longer time over moderate heat in a skillet just before serving in order to get extra crispy skin without overcooking the chicken underneath.TEMPERATURE AND TIMING FOR CHICKEN THIGHTexture: Firm, very juicy, slightly toughTemperature: 150°F / 66°C        Timing Range: 1 to 4 hoursTexture: Tender and very juicyTemperature: 165°F / 74°C    Timing Range: 1 to 4 hoursTexture: Fall-off-the-bone tenderTemperature: 165°F / 74°C        Timing Range: 4 to 8 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 1

Number Of Ingredients 11

• Ingredients