I used to be a fan of boneless chicken thighs. They actually taste like chicken, as opposed to bland, boneless chicken breasts. And they are cheaper than boneless chicken breasts.
But as the cook and also the fat-remover I discovered
that although boneless thighs do indeed lack bones, they do not lack considerable
fat. Cutting it out and discarding it is
a major chore. But not getting rid of
the fat means eating it—not something I want to do.
My solution is simple.
I buy boneless chicken thighs only when I am making Barbecued Chicken Thighs. I spend a few minutes removing the skin, if necessary, and trimming the obvious
fat. Then I bake them whole. That way some of the fat melts and what's left falls to the individual diners to discard.
Barbecued Chicken Thighs – serves 3-4
1 cup water
1 tablespoon olive oil or canola oil
1/4 teaspoon red pepper flakes
6 boneless, skinless chicken thighs (about 1½ pounds)
1 cup bottled barbecue sauce + more if needed
Put the water, oil and red pepper flakes into a large pot and bring to a boil over high heat. Add the chicken thighs and bring to a boil. Turn down the heat to medium-high, cover and cook for 15 minutes.
While the thighs are cooking, preheat the oven to 425 degrees. For easy clean-up, line a roasting pan with aluminum foil. Place the roasting rack on top of the foil and set aside.
When the oven has reached 425 degrees, transfer the thighs to the roasting rack and spread on some barbecue sauce. Bake the thighs for about 15 minutes per side, or until the thighs begin to brown. Cut into the inside of one to make sure the meat is no longer pink. Rare chicken is not a good idea. If it is pink, bake for another 5 minutes and test again and keep testing until it's done.
Remove from the heat and serve immediately with extra barbecue sauce.
For easy recipes, order "Help! My Apartment Has a Kitchen!"
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