When cooking chicken, the two most commonly used cuts are chicken legs and thighs. Both cuts come from the lower portion of the chicken and are darker meats that tend to have more fat and collagen. This makes them great for braising, simmering in sauce, and roasting. However, there is some debate around whether chicken legs or thighs take longer to cook. Here is a detailed comparison of chicken leg and thigh cook times.
Factors That Affect Chicken Cook Times
There are a few key factors that impact overall cook times for chicken legs and thighs:
- Size of the cuts – Larger, meatier cuts will take longer than smaller, thinner pieces.
- Bone-in or bonelessness – Bones conduct heat slower than meat, so bone-in pieces cook more slowly.
- Cooking method – Grilling, pan frying, baking, etc. all require different cook times.
- Cooking temperature – Higher heat expedites cooking, while lower gentle heat takes longer.
- Presence of skin – The fatty skin insulates the meat and slows cooking.
Understanding these factors allows us to better compare the cook times of chicken legs versus thighs.
Chicken Leg Cook Times
Chicken legs contain both the drumstick and thigh portion still attached together by skin. Here are approximate cook times for bone-in, skin-on chicken legs:
- Grilled: 30-40 minutes at medium heat, turning occasionally
- Baked: 45-60 minutes at 375°F
- Pan fried: 15-20 minutes per side over medium-high heat
- Braised or simmered: 45-60 minutes in sauce or broth
- Slow cooker: 4-6 hours on low or 2-4 hours on high
Chicken legs tend to take longer than thigh or breast meat alone since they contain more bone. The drumstick bone also retains heat and insulates the interior meat. Removing the skin and bones will reduce overall cook time.
Chicken Thigh Cook Times
Chicken thighs are the upper portion of the leg with the drumstick removed. Here are approximate cook times for bone-in, skin-on chicken thighs:
- Grilled: 18-25 minutes per side over medium heat
- Baked: 30-40 minutes at 375°F
- Pan fried: 8-12 minutes per side over medium-high heat
- Braised or simmered: 25-35 minutes in sauce or broth
- Slow cooker: 3-5 hours on low or 1 1⁄2 – 3 hours on high
Since chicken thighs contain only one bone instead of two, they tend to cook faster than whole legs. The meat also cooks more evenly since it’s one uniform thickness rather than a combination of thick drumstick and thinner thigh meat.
Comparing Cook Times
In most cooking methods, chicken thighs cook faster than whole legs by around 15-20 minutes. Here is a direct comparison of approximate cook times:
| Cooking Method | Chicken Legs | Chicken Thighs |
|---|---|---|
| Grilled | 30-40 minutes | 18-25 minutes |
| Baked | 45-60 minutes | 30-40 minutes |
| Pan fried | 15-20 minutes per side | 8-12 minutes per side |
| Braised/simmered | 45-60 minutes | 25-35 minutes |
| Slow cooker | 4-6 hours on low or 2-4 hours on high | 3-5 hours on low or 1.5-3 hours on high |
As the data shows, chicken thighs consistently cook around 15-25 minutes faster than chicken legs across a variety of cooking methods. This quicker cook time makes chicken thighs ideal for weeknight meals, while legs work better for slow braises and roasts.
Why Chicken Legs Take Longer to Cook
There are a few reasons why chicken legs require more time to cook than thighs:
More Bone
Chicken legs contain both the thigh bone and drumstick bone still attached, doubling the amount of bone versus thighs alone. Bones take longer to heat than muscle meat, acting as an insulator and slowing down cooking.
Thicker Drumstick Meat
Drumstick meat is quite thick compared to the thinner thigh portion. This increased thickness retains more heat and requires more time for the very center to come up to temperature. The meat around the interior of the drumstick bone is also protected and cooks slower.
Skin Acts as Insulation
The fatty skin on the exterior of chicken legs and thighs helps retain moisture, but also prevents heat from penetrating quickly into the meat. Removing the skin expedites cooking.
Collagen Rich Meat
Chicken legs and thighs contain lots of collagen from muscle use that must be melted and softened during cooking. Additional simmering or roasting time allows this tough connective tissue to break down into gelatin for tender meat.
Tips for Cooking Chicken Legs and Thighs
Here are some tips to ensure delicious, properly cooked chicken legs and thighs every time:
Use a Meat Thermometer
A foolproof way to test doneness is by temperature rather than cook time. Chicken is safe to eat at 165°F. Insert a meat thermometer into the thickest part of the meat without hitting bone.
Remove Skin for Faster Cooking
Eliminate the skin before cooking to reduce overall time. This allows heat to better penetrate into the meat.
Cut Legs in Half
You can speed up cook time for chicken legs by cutting between the thigh and drumstick before cooking. This exposes more surface area.
Preheat Slowly for Braising
When braising chicken legs, preheat the oven slowly to 300°F, then cook low and slow to properly melt collagen.
Let Meat Rest
Allow chicken to rest 5-10 minutes after cooking before eating. This allows juices to redistribute evenly.
Conclusion
Chicken thighs reliably cook 15-25 minutes faster than chicken legs across most cooking methods. This time savings makes boneless thighs a great go-to for quick weeknight meals. Legs take longer due to more bone, thicker drumstick meat, and collagen-rich texture. Allow the proper cook time for each cut to ensure juicy, flavorful chicken.