Boiling chicken legs is a simple and healthy cooking method that results in tender, flavorful meat. But knowing exactly how long to boil chicken legs can make the difference between undercooked, rubbery chicken and perfectly cooked, fall-off-the-bone chicken. This article will explain everything you need to know about boiling chicken legs, including how long they need to cook, tips for the best results, and different ways to use boiled chicken legs.
Why Boil Chicken Legs?
Chicken legs are one of the most budget-friendly cuts of chicken Comprised of the drumstick and thigh, chicken legs contain more fat, collagen, and flavor than chicken breasts This makes them ideal for moist cooking methods like boiling.
Boiling chicken legs does a few things:
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It gently cooks the meat while infusing flavor into the cooking liquid. This liquid can then be used for soups, gravies, etc.
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It helps break down the collagen in the legs, resulting in tender, fall-off-the-bone meat.
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It provides a quick and hands-off cooking method that doesn’t require much active time in the kitchen. Simply pop the legs in a pot, boil, and you’re done!
So if you want deliciously juicy chicken legs without much fuss or hassle boiling is definitely the way to go.
How Long to Boil Chicken Legs
The exact boiling time depends on a few factors:
Size of the Legs
- Small legs (6-8 oz): 15-20 minutes
- Medium legs (8-10 oz): 20-25 minutes
- Large legs (10-12 oz): 25-30 minutes
Larger legs will naturally take a bit longer to cook through.
Bone-In vs Boneless
Boneless chicken legs will cook faster than bone-in since the bones help insulate and slow the cooking. For boneless thighs, start checking doneness at 15 minutes.
Fresh vs Frozen
Frozen legs will take longer, usually an extra 5-10 minutes. Make sure to completely thaw frozen legs before boiling.
Altitude
At higher altitudes water boils at lower temperatures, so you may need to add 5-10 extra minutes to the cooking time.
Visual Cues
The chicken legs are done when:
- The meat easily separates from the bone
- The juices run clear when pierced with a fork
- The internal temperature reaches 165°F
If the juices are still pink or red, boil for 5-10 minutes longer.
Ingredients for Boiling Chicken Legs
To boil chicken legs, you only need a few ingredients:
- Chicken legs – bone-in or boneless, skin-on or off
- Water – enough to submerge the legs
- Aromatics (optional) – onions, carrots, celery, garlic, herbs
- Seasonings – salt, pepper, garlic powder, herbs
That’s it! The chicken legs and water are doing most of the work here. Feel free to add any extra flavor with aromatics and seasonings.
Step-By-Step Instructions
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Add chicken legs to a large pot and cover with water by 1-2 inches.
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Bring to a boil over high heat, then reduce heat and simmer. Use a low boil so the water is bubbling gently.
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Simmer for 15-30 minutes based on leg size, checking doneness with a meat thermometer.
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Remove legs from pot and optionally broil or grill to crisp up the skin.
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Use the flavorful broth for soups, gravies, or freeze for later.
It’s that easy! Just be sure not to actually boil the chicken legs too aggressively or they may end up stringy and dry. Gentle simmering is the way to go.
Tips for Perfect Boiled Chicken Legs
- Use a large, wide pot so the legs have room to move around
- Add aromatics like onions, carrots, and herbs to the water for extra flavor
- Season the water well with salt, pepper, garlic, etc.
- Let the cooked legs rest 5-10 minutes before serving
- Save the broth! It’s full of great chicken flavor
- Don’t overcrowd the pot. Cook legs in a single layer if possible.
- Poke legs with a fork while cooking to allow flavors to penetrate
Different Ways to Use Boiled Chicken Legs
The great thing about boiled chicken legs is their versatility. Here are some delicious ways to use them:
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In soups or stews: Shred or chop the meat and add to any soup.
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Salads: Dice or shred the chicken and mix into leafy greens, pasta salads, grain bowls.
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Sandwiches/wraps: Use sliced or shredded chicken in sandwiches, wraps, tacos, etc.
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Casseroles or bakes: Mix diced chicken into pasta bakes, enchiladas, pot pies, etc.
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Snacks: Keep shredded chicken in the fridge for high protein snacks and meals.
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Curries or gravies: Use the flavorful broth as a base for curries, gravies, or pan sauces.
However you choose to use them, boiling chicken legs makes for endlessly versatile shredded or diced chicken. Keep a batch in the fridge or freezer for quick, healthy meals anytime.
FAQs
Can you boil frozen chicken legs?
Yes, frozen legs can be boiled without thawing first. Just increase the boiling time by 5-10 minutes. Make sure the legs are fully submerged.
Should you remove the skin before boiling?
It’s optional. Keeping the skin on will result in fattier, more flavorful meat. Remove it before eating if you’re trying to decrease calories.
Can you grill or bake chicken legs after boiling?
Absolutely! Boil first to cook the meat, then throw them on the grill or in the oven after to crisp up the skin. Brush with sauce as desired.
How long is boiled chicken good for?
Store boiled chicken legs 3-4 days in the fridge or freeze for several months. Reheat gently before eating.
The Takeaway on Boiling Chicken Legs
Boiling chicken legs is one of the easiest ways to get flavorful, fall-apart chicken with minimal effort. Allow 15-30 minutes for bone-in chicken legs to reach doneness, checking for clear juices and 165°F internal temperature. Then use the versatile boiled chicken in soups, salads, sandwiches and more! With a few simple tips, you’ll be a pro at boiling juicy, tender chicken legs.
How to know when chicken legs are cooked
Meat falls off the bone: The absolute best way to know if your chicken legs are cooked is if the meat begins to fall off the bone. When this happens, the meat has been cooked long enough. You could also take a leg out and try to pull the meat from the bone with a fork (not a knife). If it pulls easily and doesn’t seem rubbery, it is ready.
Meat thermometer: A meat thermometer will tell you when your chicken legs have reached a safe temperature to eat them, which is 74℃ (165℉). However, with chicken legs, I would suggest continuing to cook them until they reach the point of “falling off the bone”.
Juices run clear: If you don’t have a meat thermometer, the next best way to judge if your chicken legs are still raw is to remove them from the cooking liquid and cut into the leg meat to see if the juices run clear. If there is any presence of pink in the juices, the legs need to be cooked longer. Then, cook them until the meat is falling off the bone easily or the meat pulls away from the bone easily with a fork.
Chicken legs (drumsticks): Drumsticks are perfect for quick cooking, flavorful meat that the whole family will love.
Vegetables: The best vegetables for this recipe are carrots, celery, and onion. They create the perfect flavor for the broth the chicken drumsticks will create.
Seasoning: Seasoning is essential. For this recipe, I will just be using a bit of salt, pepper, and a bay leaf. However, you can add whatever seasonings you like.
See the recipe card for full information on ingredients and quantities.
How to boil chicken legs
- To a large saucepan, add around 2 liters of just boiled water. Add the Hainanese paste or ginger, garlic cloves, onions and chicken stock cube. Season the water with salt and pepper. Stir to combine and bring to a low simmer ( 1).
- Place the chicken legs/drumsticks into the saucepan and cook for 20-25 minutes ( 2).
3. After this time, the internal temperature of the chicken leg is 165°C/ 75°C ( 3).
4. Carefully remove the chicken legs with tongs and place on a plate ( 4).
Top with garnishes of your choice, I love to use crispy chilli oil, sesame seeds and chopped Thai basil. Add a crack of black pepper and enjoy!
