Boiled Chicken Thighs

If you’re looking for a simple, fuss-free way to cook up a batch of juicy chicken thighs, boiling them might just become your new go-to method. Whether you’re meal prepping, cooking for a baby, or need tender meat for shredding into sandwiches and salads — this technique checks all the boxes. It’s versatile, hands-off, and leaves you with flavorful chicken and a bonus pot of broth.

Ingredients You’ll Need

• Chicken thighs – Boneless or bone-in, fresh or frozen — this method works with all.
• Salt – Optional, especially if you’re cooking for little ones.
• Onion – Halved and peeled, this gives a lovely subtle flavor to the broth.
• Optional veggies and herbs – Carrot, celery, kale, thyme, or even a parsnip. These turn the cooking liquid into a nice homemade stock.

Tip: If you’re planning to shred the chicken and use the liquid for soup, definitely throw in some extra veggies and herbs for maximum flavor.

Step-by-Step Instructions

1. Start with a big pot: Place your chicken thighs in a stockpot and pour in enough water to cover the chicken by a couple of inches.
2. Add flavor: Toss in your onion, salt (if using), and any optional aromatics or vegetables.
3. Boil, then simmer: Bring it to a boil over high heat. Once it reaches a rolling boil, let it cook for about 5 minutes, then reduce the heat to medium-low. Cover with a lid and let it simmer gently.
4. Simmer time: Let the chicken cook for 40 to 50 minutes, depending on the type (see timing guide below).
5. Check doneness: The chicken is ready when it reaches an internal temp of 165°F and is easy to shred.
6. Optional broil or sear: If you’d like a golden finish, brush the cooked chicken with olive oil or sauce and broil or pan-sear it for 3 to 5 minutes.

How Long to Boil Chicken Thighs?

• Boneless, fresh: About 15 minutes for 2 lbs (1 kg)
• Bone-in, fresh: Around 20 minutes for 2 lbs
• Frozen boneless: 30 minutes
• Frozen bone-in: 35 minutes
• For soup: Simmering 2 to 3 hours will give you tender meat and a flavorful clear broth

Tip: For shredding, let the thighs simmer longer — the more time they have, the more tender they become.

How to Store and Reheat

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container or freezer bag for up to 3 months.
• Reheat in microwave: Cover with a damp paper towel to keep moisture.
• Reheat in oven: 160°C / 380°F for 10 minutes.

Helpful Tips

• Boneless thighs cook the fastest, followed by bone-in, and frozen takes the longest.
• To defrost quickly, place chicken thighs in cold water for about an hour before boiling.
• Skim off any foam or impurities from the water during the first few minutes of boiling for a clearer broth.

Flavor Variations

• Classic chicken soup-style: Add carrots, celery, onion, and a kale leaf or parsnip.
• Curry-style: Add a pinch of curry powder, garlic, and onion to the pot.
• Herby twist: Add thyme, peppercorns, and bay leaves.

Frequently Asked Questions

How do I know when my chicken thighs are fully cooked?
Check that the internal temperature is at least 165°F. You can also cut into one — the juices should run clear, and the meat should pull apart easily.

How long should I boil chicken thighs to shred them?
For soft, shreddable meat, simmer them for at least 1 hour.

Is it better to boil chicken fast or slow?
Always better to start with a boil and then simmer slowly. Slow simmering helps the meat stay tender instead of rubbery.

Can I use a pressure cooker or Instant Pot?
Absolutely. Pressure cook on high for 8 minutes (boneless) or 10 minutes (bone-in). Add 5 extra minutes if using frozen thighs.

Why did my chicken turn out rubbery?
This usually happens when you boil it too hard for too long. Make sure to reduce the heat and simmer gently after the first boil.

Should I skip salt when making for babies?
Yes, leave out the salt if cooking for babies — especially under one year old.

How to Use Boiled Chicken

This method gives you a base for tons of recipes:

• Shred it: Perfect for sandwiches, wraps, salads, or tacos.
• Crisp it up: Brush with oil or sauce and broil or pan-sear to serve alongside veggies or grains.
• Use the broth: The leftover liquid is gold — use it to cook rice, quinoa, or stir into soups and stews.

Final Thoughts

Boiling chicken thighs might sound plain, but it’s a classic kitchen trick that can make your weeknight cooking easier, healthier, and more flexible. Whether you’re feeding a family, meal prepping for the week, or making baby food from scratch — this is one of those quietly reliable techniques every home cook should know.

Try other recipes:

• Air Fryer Frozen Chicken Thighs
• Creamy Coconut Lime Chicken Thighs
• Creamy Garlic Mushroom Chicken Thighs