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Seared Salt & Pepper Boneless Thighs and Legs
Seared Chicken Thighs Header

Seared Chicken Thighs produces a Crispy Skin and can be seasoned with all kinds of different seasonings from the very simple Salt & Pepper Blend to more elaborated seasonings like taco seasoning, Cajun Seasoning, Poultry Seasoning, Seven Spice or other kinds. You can even Brine the Chicken to add more flavor into the meat itself or add butter and Herbs to baste the Chicken after searing or Sauces like Buffalo Sauce, Teriyaki Sauce and others to toss the seared chicken in before searing. Best of all, it’s a quick meal for any day of the week.

Chicken Thighs

Chicken Thighs and/or Legs by themselves or chopped from quarters and deboned. You can also debone the entire Chicken Quarter as one piece.

Chicken Quarter

Chicken Quarter

Chicken Thighs

Chicken Thigh

Boneless Chicken Thighs

Boneless Chicken Thighs

Boneless Chicken Thighs and Legs

Boneless Chicken Thighs

How to debone Chicken Thighs

Chicken Thigh Backbone removed

Remove the Backbone

Remove the Backbone if attached by slicing through on one side where the thighbone meets the backbone as close to the backbone as possible for maximum meat. Bend back to separate the Backbone from the Thigh Bone. Slice in between to separate, staying close to the backbone.

Chicken Thigh exposing the bone

Exposing the bone

Carefully run your knife along the length and to the bone. Scrape the meat away from the bone. Make small slits on each side of the bone, exposing more of the thighbone.

Chicken Thigh Slicing away the thigh bone

Free up the Thighbone

Insert the knife under the bone, but don’t slice through the other side. Slice against the bone towards the big knuckle to free it from the meat.

Chicken Thigh Bone scraping the meat and removing the bone

Removing the Bone

Scrape all the way around the bone, down to the end of the bone. Grasp it firmly and pull it away from the meat while slicing and scraping the meat.

Boneless Chicken Thigh Meat side up

Clean up

Trim any excess fat or connective tissue from the thigh meat. Inspect the meat for any bone fragments left behind.

Marinated Boneless Chicken Thighs

Chicken can be marinated to add extra flavor into the meat itself, depending on the particular dish you are after.

Poultry Brine

Poultry Brine

Use the Poultry Brine for searing or deep frying without any breading.

Fried Chicken Marinade

Fried Chicken Marinade

Use the Fried Chicken Marinade for Deep Frying with Breading.

Grill Chicken Marinade

Grilled Chicken Marinade

Use the Grilled Chicken Marinade for searing. Especially good on a burger or with a Tomato sauce and Mozzarella Cheese melted on top.

Seared Chicken Thighs Seasoning

Season the Chicken practically with anything, depending on the type of chicken dish you’re after. The two main ones used in this post were a Salt & Pepper blend by itself or with Seven Spice. You can also add Paprika, Onion & Garlic Powder to the Salt & Pepper and use that to season the Chicken.

Salt & Pepper Blend

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper
Seven Spice

Seven Spice Chicken

Use a bit of Salt or the Salt & Pepper Blend with Seven Spice to season the Chicken.

Seared Chicken Thighs Fat

Rendered Chicken fat is by far the best to use. In place of, use Lard, Bacon Grease, Ghee or neutral Oils.

Render Chicken Fat Card

How to Sear Boneless Chicken Thighs

Once you have your Chicken deboned, marinated or not and seasoned. Heat a pan up over medium heat and wait for it to get hot. Then add the Fat and wait until it just starts to smoke. Place the Chicken pieces skin side down. Sear for about 5 minutes per side or a bit longer until the desired sear is achieved. An internal temp of 175F/80C or higher. Don’t move the Chicken around, just leave it sear. Use a spatula to flip the Chicken over.

You can’t really over sear dark meat, so don’t stress about the timing. Just sear until the desired Crispness and color is achieved with sufficient fat. Set it aside to rest.

Seared Chicken Thighs Ideas

Salt & Pepper Seared Thighs and legs with Mixed Veg and Sweet Potatoes

Seared Salt & Pepper Thighs

This is a Boneless Chicken Thigh and Leg seasoned with Salt & Pepper and served with Mashed Sweet Potatoes and Vegetables.

Grilled Chicken Thigh Burger

Grilled Chicken Thigh Burger

This is a Boneless Chicken Thigh marinated in the Grilled Chicken Marinate and seared about 5 minutes per side over medium heat. Eat this as is with sides, or place on a Buttered & Toasted Burger Bun.

Seven Spice Chicken Rice

Seven Spice Chicken and Rice

This is a Boneless Chicken Thigh & Leg seasoned with Salt & Pepper with Seven Spice. Served with Yellow Cumin Rice, Lettuce, Tomatoes, Onions and Halal White Sauce.

JFC Crunch with Boneless Chicken Thigh

JFC Thigh Burger

This is the JFC Crunch Burger, with Thigh Meat in the Fried Chicken Marinade and Breaded with JFC ~ Frickin Good Chicken Breading before being deep fried.

Seared Salt & Pepper Boneless Thighs and Legs

Seared Chicken Thighs

Seared Chicken Thighs produces a Crispy Skin and can be seasoned with all kinds of different seasonings from the very simple Salt & Pepper Blend to more elaborated seasonings like taco seasoning, Cajun Seasoning, Poultry Seasoning, Seven Spice or other kinds. You can even Brine the Chicken to add more flavor into the meat itself or add butter and Herbs to baste the Chicken after searing or Sauces like Buffalo Sauce, Teriyaki Sauce and others to toss the seared chicken in before searing. Best of all, it's a quick meal for any day of the week.
Servings: 4 Portions
Prep10 minutes
Cook 10 minutes

Equipment

  • 1 Skillet

Ingredients

  • 4 Boneless Chicken Thighs, Legs or Quarters
  • 1/4 C Fat
  • Salt & Pepper to taste - or other seasonings of choice

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Prepare the Chicken and season. Heat a pan up over medium heat and wait for it to get hot. Add the fat and wait until it just starts to smoke.
  • Place the Chicken in, skin side down, and sear each side for 5 minutes or a bit longer until the desired sear is achieved. An internal temp of 175F/80C or higher.
  • Remove and let rest before serving, or slice into thin strips and plate.

Notes

 
Make a pan sauce to drizzle over the Chicken while the chicken is resting!
Course: Main Course
Cuisine: American, Canadian
Keywords: Boneless Seared Chicken Thighs, Marinated and Seared Boneless Chicken Thighs, Seared Boneless Chicken Thigh, Seared Chicken Thighs
Author: JAH

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