Poached Chicken Thighs
Learn how to make the juiciest poached chicken thighs with this very simple recipe!
Print
Pin
Ingredients
- 1 pound chicken thighs, boneless, skinless
- 3-4 cups cold water
- 1 teaspoon salt
- 2 teaspoons peppercorns
- 1 teaspoon dried thyme, optional
- Herbs and spices of your choice
Instructions
Prep:
- Place the chicken thighs in a large soup pot. Add 3-4 cups cold water, enough to cover the chicken by 2 inches.
- Generously season the water with salt, peppercorns, thyme, and your choice of spices and herbs.
Poach:
- Bring the water to a low boil over medium heat, then use a pair of tongs to flip the chicken pieces.
- Place a lid over the pot and remove it from the heat. Let the chicken sit in the hot water for 10 to 15 minutes or until cooked through, and it reaches an internal temperature of 175F. Thicker thigh pieces will take longer than thinner cuts. Always check temperature.
Slice, shred, or dice:
- Remove the chicken thighs from the water and set them on a large cutting board. Allow it to rest for 5 minutes before slicing, shredding, or dicing.
Nutrition
Serving: 0.75 cup | Calories: 141kcal | Carbohydrates: 2g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 692mg | Potassium: 309mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
