Chicken Thighs Too Greasy

Newspapers? Inky, stinky newsprint?

Has you try a air fryer?

Uggh: who cooks poultry in the toaster over, OP? Whatevs.

You can cook thighs on the stove (in a skillet, high heat) if they're small enough. I usually roast or broil mine in the oven (a real one). High heat is key for browning the skin (one of the best parts, IMHO) and cooking them thoroughly. You should try placing them on a wire rack to help reduce any greasiness.

Thighs are cheap and flavorful and sooo much better than wings. Try a rub or a marinade. Since you ask.

Are you sure that was chicken?

Roast them on a grate over a sheet pan in a very hot oven (preferably convection).

If you lift the skin, you usually see sections of fat still attached to the meat, sometimes quite a lot of fat. Trim all of that fat off before you cook the meat. It also helps if you trim the skin down - the thighs I buy usually have a big flap of skin attached. Last, cook the thighs on a rack, so the excess fat can drip down.

Who only cooks chicken for half an hour ??? Youre just begging for salmonella .

Pan seared or baked with skin removed. I like to use skinless thighs in stews.

I hate chicken thighs. Greasy and gamy cut.

What's wrong with using a toaster oven for a small quantity? A toaster oven is just a small oven.

Anyway, unless you're making fried chicken (crisping up the skin), I would say remove the skin before cooking.

The dark meat makes me gassy. I don't like when my bottom hole clucks.

My favorite recipe for chicken thighs is to throw them in the trash and get a chicken breast.

R12’s spice rack = one 2002 Orlando Pride salt shaker.

First of all, your temperature is too low. You need to set it at 400 or even 425. And bone the thighs. Leave the skin on if you like it crispy, otherwise remove it and any fat you see. If you do remove the skin, make sure you put some sort of sauce on top of the thighs (barbecue, for example) or they'll dry out. And definitely follow r5's suggestion of placing them on a grate or broiler pan to raise them above the cooking pan.

I always make my chicken thighs in the toaster oven and they come out beautifully. I bone them but leave the skin on. Season both sides, place on rack above foil lined baking pan (foil lining the pan makes cleanup SO MUCH EASIER!). I make a glaze of three parts honey to two parts orange juice to one part sherry wine (adjust the proportions to taste if you like).

Roast at 400 for about 35-40 minutes, depending on how large they are. I spoon some of the glaze over the skin after about 15 minutes in the oven, then again 10-15 minutes later. You will have tender, juicy chicken thighs with crispy, tasty skin. It's that easy.

OP stick with white meat you will not be disappointed!