Chicken thighs are a flavorful and juicy cut of chicken that are perfect for roasting, grilling, baking, and more. However, chicken thighs can sometimes be uneven in thickness, with one end much thicker than the other. This uneven thickness can lead to the thinner ends of the chicken thigh cooking faster than the thicker end, resulting in overcooked meat on one section and undercooked meat on the other. For this reason, many cooks choose to pound chicken thighs before cooking in order to create a more even thickness. But is pounding chicken thighs really necessary? There are arguments on both sides of this debate.
Reasons to Pound Chicken Thighs
Here are some of the main reasons why pounding chicken thighs can be beneficial:
Creates Even Thickness
As mentioned above, the main advantage of pounding chicken thighs is that it helps create a more uniform thickness. Pounding the thicker sections of the thigh with a meat mallet, rolling pin, or even the bottom of a heavy pan can help break down the denser muscle fibers and connective tissues. This allows the meat to cook more evenly from end to end.
Shortens Cooking Time
Pounding helps shorten the cooking time of chicken thighs by thinning them out. It allows heat to penetrate the meat quicker and more evenly. This means the thighs can cook faster without drying out.
Tenders the Meat
Tougher cuts of chicken like the thighs benefit from tenderization techniques like pounding. Using a mallet to gently break down the muscle fibers results in more tender thigh meat.
Helps Marinades Absorb Better
Pounding creates more surface area, which allows marinades and seasonings to penetrate into more of the meat rather than just sit on the surface. This infuses chicken thighs with maximum flavor.
Reasons Not to Pound Chicken Thighs
However, there are also some valid reasons why you may not want to pound your chicken thighs:
Can Make Them Too Thin
It’s easy to overdo it when pounding chicken thighs. Going overboard can pound them so thin that they overcook and dry out when cooking. This defeats the purpose of using juicy thighs.
Removes Natural Shape
Part of the appeal of chicken thighs is their irregular, oval shape that adds visual interest to dishes. Excessive pounding removes this natural shape.
Can Damage the Skin
For boneless, skin-on thighs, pounding too hard can tear the delicate skin or cause it to separate from the meat. This negatively impacts the appearance and texture.
Takes Time
Properly pounding chicken thighs until they are an even thickness takes time and physical effort many home cooks would rather avoid if possible.
When Should You Pound Chicken Thighs?
Whether or not to pound chicken thighs depends on the specific recipe and preparation method. Here are some guidelines on when pounding is most useful:
Grilling or Broiling Boneless, Skinless Thighs
Pounding is very useful for grilling or broiling boneless, skinless chicken thighs. The high, direct heat of these methods can quickly result in overcooking if the thinner sections are much thinner than the thicker sections. Pounding helps prevent this.
Pan-Frying Breaded Thighs
Breaded thighs like chicken milanese need to cook quickly in the pan without burning. Pounding helps speed this process by evening out thickness.
Frying Bone-In Thighs
Frying bone-in, skin-on chicken thighs allows the skin to crisp up while keeping the meat juicy. Pounding is unnecessary and could damage the skin.
Braising Thighs
Braising involves cooking thighs slowly in liquid. The gentle heat penetrates uneven thicknesses easily without overcooking, so pounding is not needed.
Roasting Boneless Thighs
Boneless thighs roasted in the oven don’t need to be pounded – the indirect heat of the oven cooks them through gently without drying them out.
How to Pound Chicken Thighs
If you do want to pound your chicken thighs for even thickness, follow these steps:
Materials Needed
– Chicken thighs
– Plastic wrap
– Meat mallet, rolling pin, skillet or other heavy object
Instructions
1. Place chicken thigh on a cutting board and cover with plastic wrap. The plastic will prevent splattering.
2. Using moderate force, use the mallet, rolling pin or skillet to gently pound the thicker sections of the thigh. Apply even pressure.
3. Flip thigh over and repeat pounding on the other side. Continue pounding until the thigh is approximately 1⁄2 inch thick evenly.
4. Remove plastic and season or bread the pounded chicken thigh as directed in your recipe. Proceed with cooking.
Tips
– Do not over-pound to the point the meat is paper thin.
– If using a heavy pan, opt for a cast iron or heavy stainless steel skillet rather than nonstick.
– Chill thighs in the freezer for 15-30 minutes before pounding to make the meat easier to work with.
Alternatives to Pounding
If you don’t want to take the time to pound or don’t have the tools, here are some alternatives:
Butterflying
Butterflying involves cutting a thigh almost in half horizontally without fully separating the pieces so it can be opened flat like a book. This helps widen thinner sections.
Slicing
Slicing chicken thighs horizontally into cutlets effectively trims off thicker areas and leaves you with thin pieces perfect for quick cooking.
Grinding
Grinding thighs into ground chicken gives you perfect portions for patties, meatballs, etc. without worrying about pound
Conclusion
While pounding chicken thighs is not strictly necessary, it can help ensure they cook evenly by creating a uniform thickness. This prevents overcooking on thin areas while allowing thicker sections to cook through fully.
Pounding is most useful for boneless, skinless thighs when broiling, grilling or pan-frying cutlets. It is less necessary for bone-in thighs or when braising or roasting. Take care not to over-pound to the point of damaging the meat.
When done properly and in the right circumstances, pounding can result in juicier, more tender and evenly cooked chicken thighs. However, there are alternatives like butterflying, slicing or grinding if pounding seems unnecessary or too time consuming. Know when to use this technique and when simpler methods will suffice.
| Reasons to Pound Chicken Thighs | Reasons Not to Pound Chicken Thighs |
|---|---|
| Creates even thickness | Can make them too thin |
| Shortens cooking time | Removes natural shape |
| Tenders the meat | Can damage the skin |
| Helps marinades absorb | Takes time |