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While my favourite cut of chicken is the Maryland, when that piece is not available the next best thing is a thigh with the skin still attached. For reasons that escape me, Coles has started calling chicken thighs, chicken cutlets. Bizarre if you ask me.
In terms of basic cooking, you can’t beat a simple oven roast at 180 °C for between 50 and 60 minutes depending on size, number and how closely spaced the thighs are in your baking tray.
My preferred method though for cooking chicken thighs in the oven is to ensure a crunchy skin and to have something with some extra crunch to accompany the chicken meat.
For me the bestest tastiest chicken thighs are those cooked with cheese and on a piece of bread. If done well you end up with a really crispy cheesy skin and a nice tasting piece of toast.
Step 1
You can use any type of bread really although I probably wouldn’t use a sweet bread like raisin toast. I also wouldn’t use a flat bread or unleavened bread. In fact if you have a stale loaf and you can cut it yourself a thicker than normal slice is best.
There’s no need for butter because the fat and juices from the chicken will be absorbed by the bread and the melting cheese will give it a richness you can’t beat.
Steps 2 and 3
I use Coon grated cheese on the bread and then lay the chicken on top.
Step 4
On top of the chicken I use slices of cheese. I recommend a cheese that melts nicely. I like Swiss cheese and Colby cheese. Gruyere would also be good.
Steps 5, 6, and 7
On the cheese I like some freshly cracked black pepper and some chilli flakes and a little sea salt.
If you do this right you end up with tender moist chicken flesh, crispy skin and some lovely toast which will hold all manner of vegetables accompaniments.
If you try this please let me know and tell me what you think.
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Thighs are my least favourite piece of chicken to eat on its own, mostly because of the stronger flavour and fattiness so I’d more likely prebake the thighs before assembling the sandwich and then grill it on a panini press. 🙂
You didn’t mention it in your pictorial recipe … did you bone out the thigh first? I like to do so and remove the veins and fatty bits, slash, marinate in yogurt and tandoori spices. Makes for a great piece of meat to eat on its own or use in butter chicken.
Mmm… Tandoori thigh is very nice. I tend not to remove bones or excess fat or trim off bits. I like flavour associated with meat cooked on the bone.
Deboning would flatten the thigh which would be good and would cooking time which would be good.