26 March 2013

CHICKEN THIGHS - how to prepare - debone, spice and store for future use

Chicken thighs are far better and tastier than chicken breast fillets. Reason - the thigh is found in an area where the chicken uses it's force, so it is more developed because it has muscles that has gone through enough exercise than the breast fillet. It contains more fat, which melts slightly during high-heat cooking such as grilling, roasting or frying - helping to keep the meat moister longer. It is tender exactly like chicken breast fillet; beautiful taste, succulent and affordable. Without the bone it's looks similar to chicken breast fillet. 


4 packs of chicken thighs
1/4 cup of extra virgin olive oil
1 tbsp of chopped garlic
1 tbsp of table salt
2 tbsp of dark soy sauce
3 knorr seasoning cubes
1 tbsp of dry rosemary
Medium lemon (2 tbsp juice)


Remove the skins from the thighs or you can leave them on, all depends on how you like them. Then debone them and put into a big bowl or any bowl that can contain them.

Add all the ingredients into the bowl of chicken thighs and massage them into the thighs.

Then package the thighs into individual bags or freezer bags and store in the freezer. By the time one cooks them the next day, the ingredients would marinated the thighs and the taste becomes superb. 


Bring out a portion of the thigh from the freezer, allow to thaw/defrost. Its better to allow it thaw on its own instead of soaking it in water because we don't want any water to enter the spiced thighs.  

Pre-heat the grill pan for about 2 minutes. To get those grill lines on the chicken, the pan has to be really hot because when hot, it will sear the surface of the meat and gives it that authentic charred look. A grill pan cooks the best at a high temperature. 

Because we added olive oil while spicing the meat, there is no need to add oil on the pan. So just place the spiced thawed thighs in on the pan.

Grill for approximately 5 minutes, on each side or until the thighs are cooked to how you want/like it. Cook fully on one side before flipping over. 

Once cooked, allow for 1-2 minutes before serving.


  1. Where did you learn how to cook, you are very good.I am so making this recipe, currently pregnant with my second child and I am tired of eating only Nigerian food. Once again thanks for sharing your recipe

    1. thank you, Ann. I learned from my mom, she used to cater for parties, meetings n all.