Yes, you can absolutely cut chicken thighs into strips. This is a great way to prepare chicken for stir-fries, fajitas, kebabs, or any dish where you want slices or strips of chicken. Cutting up chicken thighs into strips is easy to do with just a sharp knife and cutting board.
Chicken thigh meat has a wonderful flavor and texture. Because it contains more fat and collagen than chicken breast, it stays juicier when cooked. Slicing chicken thighs into strips gives you tasty, tender pieces of meat perfect for all kinds of recipes.
Benefits of Cutting Chicken Thighs into Strips
Cutting chicken thighs into strips offers several advantages:
– More surface area to absorb flavors – When cut into strips, more of the chicken’s surface is exposed to marinades, spices, and sauces. This allows the seasonings to really penetrate into the meat.
– Cooks faster – Slim strips of chicken cook more quickly and evenly than larger pieces. This prevents the thighs from drying out.
– Easy to eat – Strips are bite-sized and simple to eat in dishes like fajitas, stir fries, and skewers where chicken is often sliced.
– Versatile – Chicken thigh strips can be used in endless recipes from Asian dishes to pastas, sandwiches, wraps, salads, and more. Their uniform shape makes them easy to incorporate into meals.
– Attractive presentation – The look of neatly cut chicken strips is appealing in many dishes when you want an organized appearance.
How to Cut Chicken Thighs into Strips
Cutting chicken thighs into clean, thin strips takes some finesse, but these tips will help you get it right:
– Start with boneless, skinless chicken thighs. Removing the skin and bones ahead of time allows you to focus just on slicing the meat itself.
– Use a sharp chef’s knife. A quality knife makes slicing through the chicken much easier and safer.
– Place the chicken thigh on a cutting board and hold it steady with one hand. Use your other hand to carefully slice the meat.
– First, trim any visible fat or sinew off the thigh. Discard the scraps.
– Slice the thigh across the grain of the meat into planks around 1/4 inch thick.
– Stack 2-3 planks together and slice into 1/4 inch wide strips. Keep the strips as uniform in size as possible.
– If the strips seem too thick or chunky, place one strip flat on the board and slice it horizontally into thinner strips.
– As you cut the chicken, add the strips to a bowl.
– Once all the chicken is sliced, give the strips a quick rinse under cool water to remove any debris. Pat dry with paper towels.
Tips for Cutting Chicken Thighs into Strips
Follow these tips for neatly cut, uniform chicken thigh strips:
– Use a sharp knife to cleanly slice through the meat. Dull knives make jagged cuts.
– Chill the chicken thighs for 30 minutes in the fridge before cutting. Cold chicken firms up and slices more easily.
– Cut against the grain of the meat fibers. Slicing across the grain shortens the fibers for tenderness.
– Work with one thigh at a time on a dry surface. Wet cutting boards cause slipping.
– Cut away from yourself, using the top knuckle as a guide, keeping your fingers clear.
– Don’t rush the slicing. Go slowly for thin, even strips.
– Cut strips to the thickness needed for your recipe so they cook at the same rate.
– Store the cut chicken tightly covered in the fridge and use within 2 days for best quality.
What Dishes Use Chicken Thigh Strips?
The applications for chicken thigh strips are nearly endless. Here are just some recipe ideas:
Stir Fries
Chicken strips are perfect in any stir fry. They quickly sauté with crisp-tender vegetables and absorb the flavorful sauce. Try chicken strips in stir fries like:
– Teriyaki Chicken Stir Fry
– Ginger Sesame Chicken & Broccoli
– Orange Chicken & Snap Peas
Fajitas
Sliced chicken thighs are right at home in sizzling fajita skillet along with peppers and onions. Serve in warm tortillas or over rice.
Skewers
Thread chicken strips onto skewers alternated with vegetables and grill or broil. Great for kebabs, satay, or yakitori.
Salads
From Asian chicken salad to chef salad, sliced chicken thighs make a tasty salad topping. They pair well with all kinds of greens, veggies, beans, and grains.
Sandwiches & Wraps
Chicken strips shine in sandwiches like chicken caesar wraps, chicken parm subs, or bbq chicken sandwiches.
Pasta Dishes
Bite-sized chicken strips work nicely in pasta recipes from chicken alfredo to pad thai and chicken carbonara.
Anywhere you want tender, flavorful pieces of chicken, slicing thighs into strips is an easy way to go. Adjust the size of your strips to suit the dish.
How to Cook Chicken Thigh Strips
Chicken thigh strips can be cooked in a variety of ways. Some top cooking methods include:
Sautéing
To sauté, heat a tablespoon or two of oil in a skillet over medium-high heat. When hot, add the chicken strips in a single layer without overcrowding the pan. Cook 4-6 minutes, stirring occasionally, until browned and cooked through. Season with salt, pepper, and any other spices.
Stir-Frying
For stir-fries, heat the oil in a wok or skillet over high heat. When very hot, add the chicken and stir fry for 2-3 minutes just until no longer pink. Then add your vegetables and sauce ingredients and continue to cook and stir another 3-5 minutes.
Grilling
Chicken strips work great on the grill. Oil the strips lightly then place directly on a hot, clean grill. Cook 4-5 minutes per side until grill marks appear and chicken is cooked through. Brush with bbq sauce during the last few minutes if desired.
Baking
To bake chicken strips, arrange them on a parchment paper-lined baking sheet. Bake at 400°F for 10-15 minutes until browned and cooked through, flipping halfway. Baked chicken strips make excellent meal prep.
Air Frying
Air fryers produce crispy, delicious chicken strips. Coat the strips in a small amount of oil, then air fry at 400°F for 8-12 minutes, shaking the basket occasionally, until browned and cooked through.
Marinade and Seasoning Ideas
Chicken thigh strips absorb flavors incredibly well. Consider marinating the raw chicken for 30 minutes up to overnight before cooking. Or season just before cooking. Here are some tasty marinade and seasoning ideas:
– Lemon garlic marinade – olive oil, lemon juice, minced garlic, oregano, salt
– Honey mustard – olive oil, Dijon mustard, honey, salt, pepper
– Chili lime – olive oil, lime juice, chili powder, cumin, cayenne, garlic
– Greek yogurt marinade – Greek yogurt, lemon juice, garlic, dill
– Teriyaki – soy sauce, brown sugar, minced garlic, ginger
– Fajita seasoning – chili powder, cumin, paprika, oregano, garlic powder
– Italian dressing marinade
– Bbq dry rub – chili powder, brown sugar, paprika, garlic powder, onion powder, cumin
Serving Ideas for Chicken Thigh Strips
Chicken thigh strips are extremely versatile. After cooking, they can be served in many ways such as:
– In stir fries over steamed rice or lo mein noodles
– In fajitas wrapped in flour tortillas with toppings like guacamole, cheese, and salsa
– On top of salads and greens
– Piled into sandwiches and subs
– Mixed into pasta dishes like linguine alfredo or chicken pad thai
– On kabobs or skewers with vegetables
– Diced up in chicken Caesar wraps
– Tossed with barbeque sauce for sliders or sandwiches
– In grain bowls over quinoa, farro, or brown rice
– Topped with chimichurri sauce or pesto
– Served in tacos or enchiladas
– On pizza or flatbreads
The possibilities are endless! Adjust seasonings and sauces to customize the flavor profile.
Nutrition
Chicken thigh meat provides the following nutritional benefits:
– Protein – Excellent source of lean protein needed for muscle growth and repair. A 3 ounce portion contains about 21 grams protein.
– Lower fat than breast – Chicken thighs have a bit more fat than breast meat but less than other cuts like wings. The fat adds moisture and flavor.
– Iron – Chicken thighs contain up to 10% of the RDI of iron per serving. Iron carries oxygen in the blood.
– B Vitamins -Thighs are a good source of energizing B vitamins like niacin, B6, and pantothenic acid.
– Selenium – Selenium supports thyroid function and immune health. Chicken thighs offer about 1/3 of your daily selenium needs.
Chicken thigh strips make a nutritious addition to any diet. The rich flavor profile keeps you satisfied too. Balance them with plenty of vegetables for a healthy, well-rounded meal.
Storing Leftover Chicken Thigh Strips
Here are some tips for storing leftover chicken thigh strips:
– Let strips cool completely, then transfer to an airtight container.
– Store in the fridge for 3-4 days maximum.
– Consider dividing strips into portion sizes and freezing some for later use within 2-3 months.
– Chicken strips freeze well for future stir fries, sandwiches, etc. Just thaw in the fridge before using.
– For longer freezer storage, place strips in freezer bags with marinade or broth to prevent freezer burn.
– Use leftover strips within a day or two for the best flavor and texture.
– Reheat gently in a skillet, broth, or sauce to prevent rubbery chicken.
With proper cold storage, leftover chicken thigh strips retain their juiciness for several days. They make it easy to whip up quick chicken meals!
FAQs
Should chicken thighs be cut with or against the grain?
Chicken thighs should be cut against the grain into thin slices or strips. This shortens the muscle fibers for more tender, easy to chew pieces of meat.
Is it better to cook chicken thighs whole or cut up?
This depends on the recipe. Whole chicken thighs work well for roasting, braising, or grill. But for stir fries, skewers, pasta, etc. cutting them into strips helps them cook faster and absorb more flavor.
Do chicken thigh strips need to be breaded?
Chicken thigh strips do not need to be breaded. They can be cooked as is by sautéing, grilling or baking with delicious results. But breading them before frying or baking yields crispy chicken strips.
How long do I cook chicken thigh strips in the oven?
In the oven, chicken thigh strips need 10-15 minutes if baked at 400°F. Check for doneness at 10 minutes then continue cooking if needed until browned, 165°F internally, and juices run clear.
How do I get crispy chicken thigh strips?
For crispy chicken strips, coat them in breadcrumbs, panko or flour then pan fry or bake at 400°F until golden brown and cooked through, about 15 minutes. Frying produces the crispiest results.
Conclusion
Slicing chicken thighs into uniform strips is easy and opens up endless possibilities for quick, delicious meals. Strips cook fast, absorb flavors, and provide juicy, tender chicken texture. Simply cut chicken thighs across the grain into 1/4 inch strips, marinate or season, then sauté, bake, or grill until cooked through. Add chicken strips to pastas, wraps, salads, fajitas and more for satisfying meals packed with protein. Leftover strips store well to use within meals all week long. With a little knife skills, chicken thigh strips can upgrade dinner any night of the week.