3 Ways To Cook The Juiciest Chicken Thighs Ever – Bobby’s Kitchen Basics

I’ve got a kitchen basics you guys are gonna love, raise your hand if you want to learn to make the best, most juicy chicken thigh ever!? Well, I have 3 techniques that will teach you my favorite way to make juicy chicken thighs at home. These chicken thighs recipes are easy to make and full of flavor, and the first technique could be the best way to cook chicken thighs ever! I am so excited for you guys to try these recipes for how to cook chicken thighs. Our chicken breast video did so well last month that I really wanted to share with you these 3 ways to make chicken thighs, including how to bake them in the oven, cook them in a pan, and make boneless and skinless chicken thighs. The key to oven baked chicken is to cook it at 400 F for 50 minutes, and make sure to pay the chicken skin dry. The boneless and skinless chicken thigh has a tasty spice rub on it and is cooked in the pan until crusty. The pan seared and oven baked chicken thigh is my favorite technique, wait to you see how crispy the skin is and how juicy the meat is. Let us know what other kitchen basics videos you want to see. Mad Love…Bobby & Dessi XOXO

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All 3 chicken thigh recipes: https://www.flavcity.com/how-to-cook-chicken-thighs/

How to cook the perfect chicken breast: https://www.youtube.com/watch?v=DYdOPjjBvm0&t=662s

Alabama white BBQ chicken: https://www.flavcity.com/keto-chicken-white-bbq-sauce/

keto Moroccan chicken stew: https://www.flavcity.com/budget-keto-chicken-meal-prep/

keto chicken salad: https://www.flavcity.com/cold-keto-lunch-meal-prep/

curry chicken salad: https://www.flavcity.com/lunch-meal-prep/

keto chicken lunch meal prep: https://www.flavcity.com/keto-lunch-meal-prep-for-work/

fried cauliflower rice & chicken: https://www.flavcity.com/cauliflower-fried-rice-chicken/

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Anyone is up flavor family is Bobby and today we are gonna rock the ultimate chicken thigh three different ways because a few weeks ago I did the ultimate juiciest chicken breast three ways and you guys absolutely loved it I thought we’d graduate to my favorite cut of chicken the chicken thigh so

First we’re gonna do it in the oven with a super-easy spice rub until it gets nice and crispy then we’re gonna do it in the pan with a beautiful spice rub boneless skinless chicken thighs until they’re crusty as can be and we’re also gonna do it my favorite way that employs

The pan and the oven that gives you honestly the most crispy skin you could ever get shy of deep fat frying so before you rock these recipes hook me up baby subscribe to my channel every single week we are rocking out healthy delicious recipes and I would love for

You to join the flame city community all right in front of me I have to bone on skin on chicken thighs for me pound for pound these are the best chicken cuts you can get because the skin has fat in flavor the bone has fat in flavor and unlike chicken breast

Chicken thighs have more flat they have more love they have more flavor so anytime you can go for the ultimate cut I would do this before we get them in the pan and the oven for my favorite technique we have to do a couple chicken

Rules number one we take the skin we Pat it dry moisture is the enemy to crispy skin so go ahead and just Pat the chicken get all the excess moisture off of the skin and then that brings me to my chicken rule number two art get in

Here why did we never put cold meat or cold chicken into a hot pan or a hot oven which by the way I’m preheating at 475 degrees they pretty see it before yeah but in case they haven’t heard because you don’t want to put cold

Chicken into a hot pan but I just said that why just repeating my statement with no information it’s because we’ll drop the temperature of the pan and the meats gonna cook unevenly Thank You Artie now to add a little know we’re not going to get a chance to add a little

More flavor to this chicken thigh I’m gonna sprinkle over a good pinch of salt a little bit of smoked paprika a little bit of cayenne pepper flip the chicken over and just do a little more salt and then the spices into the skin all right wash those chickeny hands grab a

Cast-iron pan and I was preheating back there now in the chicken breasts video I washed my hands probably like 20-some odd times but we never showed on camera so a bunch of the comments if you go over to that video are like cross-contamination city is this guy an

Idiot no of course I wash my hands I just didn’t think it’d be riveting to watch but I’m showing it so pre-heat your pan over medium-high heat and then add a tablespoon of avocado or grapeseed oil alright this is why I love this technique we’re gonna start the chicken

Thighs in the pan skin down transfer to the oven skin down and then flip it and I’m telling you it is the crispiest skin chicken you ever seen it’s quick and that chicken cooks through nice and juicy so as soon as the pan starts to kind of shimmer with the heat like that

I’m gonna add my chicken thighs by the way I’m not using olive oil here because this is a higher temperature and it might start to burn a little bit but go with the chicken skin side down and that’s what you want if the pan and the skin aren’t sizzling immediately yank

The chicken out wait 30 more seconds because you want to hear that as soon as this goes down go ahead your splatter guard this will save you a lot of time cleaning up slap that down and let it go for eight minutes without even touching it alright it’s been eight minutes are

You guys ready this is legit take this platter yard off let’s flip this over and this is why I use the splatter guard you see that oil jumping everywhere that’s all about letting the chicken do its thing not touching it once it hits the pan right that golden kind of

Caramelized crusty skin so now what I want to do I want to put these flatter guard back on I said I have the oven going at 475 I’m just gonna chuck it in the oven now for about ten minutes and I’m leaving the guard on to my oven

Doesn’t get covered in oil too and then set a timer for nine minutes and by the way if you do not have the oven glove you need it man I kept using these silicone placeholders or mats burning my fingers and hands left and right I finally got these on Amazon for ten

Dollars they’re the best investment ever I will hook you down below with the Amazon links all right the time is up let’s flip the chicken oh come on you guys look at that skin that is so crusty and golden brown it is ridiculous I put it on the other side but the splatter

Guard back on instead it timer for three more minutes all right you guys the final three minutes are up the chicken and the kitchen smell amazing let’s get these out of the pan look at this come on look at the skin on that chicken have you ever seen gold and crispy

Chicken like that coming from the oven no way dude all right now listen as tempting as it is to cut into this juicy golden lacquer crispy chicken right now you have to wait five minutes why think about it the juices inside right now are almost at the boiling temperature if I

Cut into that the juices are gonna run out and the chicken is gonna dry out so wait five minutes and then we will yes we will devour it can kit this is what I do for you guys I want that effect going into your ears guys all right let’s stop

Playing with our chicken it’s been resting for five minutes art is literally salivating so let’s come in and try this before I move on to the next technique the whole skin and one gun why not now I like that and nothing there yes look at that the meat

Was perfectly cooked through juicy as can be but that skin right it’s like a chicken Cheech out on this is proper it’s seasoned it’s salty everything you want all right let’s finish this then we’re gonna move on to these simple oven baked spice crusted chicken thighs okay for chicken thigh

Number two number two mister says cockadoodledoo oh yeah I got in that name the reference of the movie down below this is what art and I do if you guys knew the other Seinfeld and pop references and be ridiculous all right four chicken thigh technique number two we’re gonna do the oven roasted

Technique which is super easy I’m preheating the old oven at 400 degrees Fahrenheit and I have two more bounine skin on chicken thighs in front of me once again let’s Pat these dry get rid of any moisture and these are at room temperature but if they weren’t if

You just got them straight from the chill chest you’ll put the spice rub on like I have now and let it sit for 20 minutes that way Wow the chickens come in a room temperature that marinade is doing its thing speaking of the marinade let’s keep it really simple I’m going to

Sprinkle over a little bit of kosher salt some sweet paprika and some black pepper then flip the chicken over and just do a little bit of salt and pepper then add a little shot of avocado oil to enhance the Browning in the oven and transfer to a sheet tray all right art

Get in here tell us why we’re putting the chicken on a this is called me on a rack on a rack in the sheet tray please so this will get the chicken up a little higher so that the lip of the pan isn’t blocking it and that gets more airflow

Under it should maybe help it cook a little more evenly lip miss lippy another million Madison reference this is what we do all day paper all right let’s set a timer for 50 minutes for the oven chicken thighs and in the meantime we can get going on the boneless

Skinless chicken thighs we’re gonna do them with a spice rub we’re gonna do them in a cast-iron pan and a nonstick pan to see the difference and it starts with four boneless skinless chicken thighs in front of me we can up the flavor big-time without adding any fat and

Without Eddie Eddie calories by making a simple spice rub starting with a little bit of smoked paprika about a half a teaspoon 1/2 a teaspoon of ground cumin 1/4 teaspoon of ground coriander 1/4 teaspoon of dried thyme and 1/4 teaspoon of cayenne pepper hit the chicken up

With a generous pinch of salt and then half of the spice rub flip the chicken over do some more salt and some more spice rub and then add a shot of avocado oil and just a rub it in that helps the spices absorb into the chicken all right

Washing my hands again I have to show you guys now I’m preheating both pans back here I got my cast-iron pan and I got my non-stick pan over medium-high heat I always cook my chicken in cast-iron because nothing Sears chicken quite like cast-iron the way it evenly

Distributes the heat the way it retains that heat but I thought why not since we’re in a Bobby’s basics kind of video do it in a nonstick pan it’s still gonna work right but I want to show you the difference between the crust between the two pans I have them going over

Medium-high heat let’s add a couple teaspoons of olive oil all right once oil goes in the cast-iron pan or the nonstick wait 30 seconds kind of swirl that oil around the to have a hot pan and a hot oil as soon as the chicken goes in alright once

Again that’s what we want to hear that sizzle alright now the key to making this the crusty is chicken thigh ever is not touching right wait four minutes then flip it over the more you touch the meat whether it’s chicken steak pork chops the more you interfere with that crust being made

Just let it be here to the bottom of the pan get all that heat into the crust then flip it once we’ll wait three more minutes and then we’re done all right it’s been four minutes let’s flip the chicken ah beautiful look at this crust on that you guys it

Is just golden brown and seared to perfection let’s flip the nonstick Wow I don’t know that looks pretty good too alright let’s let it go another three minutes and then we’ll see the results all right last one is out of the pan that’s the nonstick one I don’t know

What do you guys think take a look at this right these two over here are the cast iron pan these two over here are the nonstick I think maybe I can detect a little more kind of rich deep dark crust on the cast iron but it’s pretty close we’re gonna wait three minutes

Once again because we can’t cut into the chicken now before we dive in but I really think the key is cast iron steel nonstick room-temperature chicken preheat that pan for two minutes over medium-high heat add the oil wait 30 seconds and then go in you follow those

Rules every time you are gonna be a winner winner chicken dinner baby alright let’s slice up one of these chicken thighs perfect nice crust on there now look at the inside see how juicy that is that’s what I love about cooking in the pan alright we have a

Cutting board full of sliced hot chicken you know art and I are gonna devour this across me as true they’re not gonna have the same weight on the skin on here to do that spice rub it’s the generous amount of salt remember salt is bland

They need to flavor a little bit of salt a little more than you think it’s gonna be needed all right so this was a great success we got three more minutes on the oven chicken I’ll pull that I will just leave it to alright alright you guys 50 minutes on the dot

Check out these chicken thighs the skin right that’s what it’s all about maybe that chicharrón is nice and crispy you can see the spices have kind of adhered to the crust and yeah it’s not nearly as dark or probably nearly as crispy as the first technique but we’re just chucking

In the oven and really doing no work this is the way to go once again we have to let it rest for five minutes in the meantime I totally forgot to hook you up with the recipes for all these techniques so the first technique with

The pan in the oven I have a recipe for keto chicken thighs but we do that technique and paint them with white Alabama barbecue sauce that’s spicy and tangy and serve that with a low carb black bean salad using black soybeans for the chicken in the pan for the boneless skinless chicken

I have Quito Moroccan chicken stew I have quito lunch meal prep that has fennel spiced chicken with an oven roasted cauliflower and broccoli salad that you don’t have to heat up for work in school I also have chicken fried rice with cauliflower fried rice for this one

You roast about two pounds or two and a half pounds of chicken thighs and then shred them like a Wolverine with two forks and make the most amazing chicken salad or curried chicken salad and I serve that with either keto cloud bread or I have a Brazilian cheese bread roll

That you make in the blender that is gluten free that is bomb you’ve got to try out all those recipes I’ll put the links down below in the description box all right let’s grab one of the chicken thighs cut right into it guys come on look at that perfectly cooked but look

At that juice it is just juicy as can be and that skin is golden brown and crispy that is what I’m talking about all right let’s try this bad boy art and get in here first of all Cheech out on listen there’s plenty of teacher homes for you

Very good mm-hmm you guys such a simple spice room right the sweet paprika the salt and the pepper but the chicken is cooked perfectly it’s golden brown and crispy and all you have to do is follow those few techniques chuck it in the oven you’re gonna get perfect chicken

Every time you guys if you want to see more of Bobby’s kitchen basics just leave a comment below let me know what you want to see I plan on doing like salmon three ways very soon we have meatballs we have chicken breasts we have mashed potatoes but hook

Me up and let me know what you want to see the techniques and recipes are all down below in the description box share this video baby art and I worked very hard sharing is caring if you want to see two more really cool videos that they are streaming below us right now

But we will see you soon until then hashtag keep on cooking mad love peace cats