Bone-in Chicken Thigh Recipe (Stovetop)

Bone-in Chicken Thigh Recipe (Stovetop)

This easy Bone-in Chicken Thigh Recipe requires 30 minutes, one pan, and 5 pantry ingredients if you don't count good old salt & pepper.

Course Main Course, Side Course

Cuisine American, Indian, Pakistani

Diet Gluten Free, Halal

Keyword Bone-in chicken thigh recipe, bone-in chicken thighs, stovetop chicken thighs

Cook Time 30

Total Time 30

Servings

Calories 349

Author Izzah Cheema

Equipment

wide pan or Dutch oven with lid

Ingredients

2 lb bone-in, skinless chicken thighs See Note 1
2 ½ tbsp distilled white vinegar
2 tbsp olive oil or neutral oil such as grapeseed oil
1 tbsp cumin seeds
1 ½ tsp kosher salt or 1 ¼ tsp fine sea salt or table salt
1 tsp crushed red chili flakes plus more to taste
¾ tsp freshly ground black pepper
2 tbsp ketchup

Instructions

Optional (but optimal) marination: Place the chicken in a medium bowl and toss with everything but the ketchup. Cover the bowl and let it marinate at room temperature for up to 2 hours; or in the refrigerator up to 24 hours. If skipping the marinade, start with the next step.
Heat a large, wide pan or Dutch oven with lid over medium heat. Add the marinated chicken and its juices (if you didn’t marinate, add all of the ingredients except the ketchup to the pan). Mix well to combine, then spread out the chicken pieces into a single layer.
Reduce the heat to low or low-medium to maintain a gentle simmer.
Cover the pan and cook, tossing halfway through, until the chicken is fully cooked, about 25 minutes.
Increase the heat to high. Bring the remaining liquid in the pan to a boil and cook until most of it has evaporated (~5-6 minutes). Stir in the ketchup. Sauté, stirring only as necessary to allow the chicken to lightly sear (~2 min). Once the moisture has completely evaporated, turn off the heat. Serve immediately.

Video

Notes

Note 1 – You can use any cut of skinless, bone-in chicken such as thighs, drumsticks or cut up whole chicken pieces (the breast pieces will still remain tender!).

I’ve used thighs in the pictures and split leg quarters (drumsticks and thighs) in the video.
If you can, try to use small chicken thighs (typically 2-3 oz each). Smaller cuts of chicken cook faster and soak up more flavor.
See post for notes on skin-on vs skinless chicken.

Nutrition