When cooking bone-in, skin-on thighs in a pan, let them sit at room temperature before placing them on the stovetop. The key is to cook them low and slow. Place the thighs skin-side on an oiled pan, and don’t simply wait until they are browned to turn them — leave them cooking on the skin-side for 15 minutes. Be sure to cook on low heat so you don’t cook the skin too quickly.
Contrary to their chicken breast/white meat counterpart, don’t be afraid to overcook chicken thighs. In fact, the more you cook the dark meat, the more flavor will be released. There is connective tissue in thighs, and that tissue turns into flavorful gelatin the more it cooks. This means the longer you cook thighs, the better they turn out. Chicken thighs can be ready at an internal temperature of 175 degrees, but you should not pull the plug too early — keep cooking all the way up to an internal temperature of 195 degrees. According to America’s Test Kitchen, the ideal cooking temperature to ensure the most flavor is released from the collagen of thighs is between 140 and 195 degrees.
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