Why pound chicken thighs?
Pounding chicken thighs serves a few purposes:
- It evens out the thickness so they cook more evenly
- It breaks down the muscle fibers so the meat turns out more tender
- It allows seasonings to better penetrate the meat
So pounding can lead to chicken thighs that are more uniform in doneness, tender, and flavorful. It’s especially helpful for bone-in, skin-on thighs where the meat near the bone is quite a bit thicker.
When should you pound chicken thighs?
Pounding is recommended when:
- You are cooking bone-in, skin-on chicken thighs
- You are breading or frying the thighs so uniform thickness is important
- You want the thighs to cook quickly and evenly
- You want very tender, flattened thighs
Pounding is optional if you are cooking boneless, skinless thighs, as the thickness tends to be fairly even already. It’s also unnecessary if you are braising or stewing the thighs, as the moist heat will tenderize them.
How to pound chicken thighs
To pound chicken thighs:
- Place the thighs on a cutting board or other clean, solid work surface.
- Cover with plastic wrap or place inside a plastic bag.
- Use a meat mallet, rolling pin, heavy pan, or even the bottom of a heavy bottle to firmly hit the chicken and flatten it.
- Hit the thicker areas more frequently, until the chicken has an even thickness, typically 1/2 inch.
Be careful not to over-pound the chicken or you may tear the meat. Go for an even thickness across the thighs rather than trying to flatten them completely.
How thin should pounded chicken thighs be?
For bone-in thighs, pound them until the thickest part is around 1/2 inch thick. For boneless thighs, they can be pounded a bit thinner, down to 1/4 inch.
Any thinner and the chicken thigh meat may dry out and overcook very quickly. A 1/2 inch thickness lets them cook through without drying out for most cooking methods.
Should you pound chicken thighs with bones?
Yes, it’s fine to pound bone-in chicken thighs. Place the skin side down so you are pounding the meatier side. Be careful around any exposed bones.
The bones may break a bit under the pounding but will remain intact enough to retain moisture and flavor. The meat will flatten out around the bones.
Should you remove skin when pounding chicken thighs?
The skin can be left on or removed before pounding. Leaving the skin on helps keep the meat intact. However, removing it allows any seasonings to better penetrate the meat after pounding.
If frying chicken thighs, leave the skin on for maximum crispiness. For other cooking methods, it comes down to personal preference.
Should you pound chicken thighs before marinating?
It’s best to pound chicken thighs before marinating. Pounding helps the marinade absorb deeper and faster into the meat for more flavor.
Be sure to pound any seasoning rubs into the chicken as well. The thinner meat will hold onto seasoning better.
How long should you marinate chicken thighs after pounding?
For maximum flavor after pounding thin, marinate the chicken for at least 30 minutes up to overnight. Thinner chicken absorbs marinade quicker than thick pieces.
For boneless thighs pounded 1/4 inch thick, marinate for a minimum of 30 minutes. For bone-in thighs pounded 1/2 inch thick, marinate for 1-2 hours or up to a day.
How to cook pounded chicken thighs
Thinner chicken thighs will cook faster than thick ones. Adjust cook times and temperatures accordingly. Some good cooking methods include:
- Pan frying – 3-5 minutes per side over medium heat
- Baking – 15-20 minutes at 375°F
- Grilling – 8-12 minutes total, flipping once
- Air frying – 10-15 minutes at 350°F
- Breading/frying – fry for 2-3 minutes at 325°F until golden brown
Monitor the temperature and doneness very closely so the thinner meat does not overcook and dry out. Pound chicken thighs to an even thickness for most consistent cooking.
Conclusion
Pounding chicken thighs creates more tender, juicy, and flavorful meat by evening out the thickness and allowing seasonings to penetrate better. It’s recommended for bone-in, skin-on thighs but optional for boneless, skinless thighs. Pound to 1/2 inch thickness, then marinate at least 30 minutes before cooking with adjusted times for the thinner meat. Pounded chicken thighs cook up much quicker than thicker pieces. With the right technique, pounding can take chicken thighs to the next level.
| Cooking Method | Cook Time for 1/2-inch Thick Thighs |
|---|---|
| Pan frying | 3-5 minutes per side |
| Baking | 15-20 minutes at 375°F |
| Grilling | 8-12 minutes total |
| Air frying | 10-15 minutes at 350°F |
| Breading/frying | 2-3 minutes at 325°F |