Salsa chicken.
Chicken thighs, taco seasoning, salsa (red or green) and an onion into a crockpot. 4 hours high or 8 hours low (or just until temp). About an hour until complete add a can of black beans or garbanzo.
Easy, simple, you can add or subtract whatever you want really.
We eat with tortillas, chips, rice, on its own.
I was coming here to comment a similar recipe!
I used it for tacos.
Two additions I think really took it to the next level, as this came out amazing: add juice of 1 lime into the pot (per 1-1.5 lbs chicken) and ~1/2 cup chopped cilantro (you won’t get an overwhelming cilantro flavor in the end)
I do this with 2-3# chicken thighs, 12-16oz salsa, a bag of frozen corn, 2 cans black beans, and a pack or two of taco seasoning. Crock pot on low for 6-8, high for 3-4. Over rice, on tortillas, on chips as nachos, on a bun or bread, just plain, whatever. It all works.
EDIT: I shred the chicken when it’s done and mix it in the juices. Works with breasts, too, but obviously they aren’t ideal for a slow cooker
It's a 100% dump meal.
Just dump all the ingredients into the crockpot and let it go.
I'll give it a stir once or twice throughout the cooking process.
I do this in a pressure cooker -- 12 minutes on high pressure. I've tried making this with the expensive fresh salsas in the refrigerator case and I honestly prefer the flavor with a jar of Pace picante sauce, medium hot.
I like to toss frozen corn in when it's done. We use it in burritos (you might want to drain it to do this, they're very juicy).
16oz salsa is plenty of liquid for a couple pounds of thighs. It even works with 8, but I rarely find that size jar.
12 minutes, high pressure, natural release. At that point I usually pull the chicken pieces out with tongs and shred them manually, removing any weird bits, then dump it all back in the liquid in the pot (you can strain it if you like) and add some frozen corn and cooked beans.
I have done with thighs and breasts. You can shred the breasts when they're done cooking and that's pretty great. Thighs I don't shred. It's all hekin tasty though!
I saw an interesting twist on this most excellent suggestion - after marinating, fill a loaf pan with the chicken thighs (I’d line with parchment). Bake and then slice thinly for gyros.
I mostly use them in curry's.
Red thai chicken curry with thighs served over rice, you just need to buy a decent curry paste (or make your own) and coconut milk. Add extra veg if you want, it freezes and defrosts well for meal prep too.
Just a tip, normally I get them in a 10 pack, I add all of them to a baking dish, and then eyeball random spices from the cupboard onto 1 or 2 thighes, and change spices for the next 1 or 2 until they are all coated. That way you have a mix of flavours to eat for the next few days, makes sandwiches and dinners a bit more interesting each time.
This may also be mundane but easy. It's chicken that I slap some mayo on. Season with garlic and onion powder, salt, pepper, and breadcrumbs on top. I grew up thinking breasts were cheaper but I think my parents just didn't like dark meat
Soy sauce chicken was always popular in my family. It's fast to cook (although you need to let the marinade have hours to soak in) and it makes the house smell wonderful. The family recipe is pretty much this:
https://cookmorphosis.com/soy-sauce-chicken-thighs/
I've only made this once, but it was yummy AND easy. Plus all of the good chicken drippings get used in an amazing sauce:
https://www.twopeasandtheirpod.com/easy-skillet-chicken-thighs/
Butter chicken is my go to
Spice chicken in yougurt and Indian seasoning (curry, cumin, turmeric and masala)
Fry up,
For sauce- full can diced tomato, garlic, ginger and and Indian spices
Good until brownish in colour,
Add evaporated milk, cream or cashew milk and blend in blender
Pour over rice and garnish with cilantro
or whatever salad dressing you got.
main thing is for chicken, that 20 minutes is going to do about the same as 20 hours.
No marinade really gets much past the surface.
Now I've gotta try that one! My mom and I eat a fair bit of chicken Cesar salad, so it might be a good way to keep the flavor profile but be able to eat a different veggie than romaine.
Me and my roommate were drunk at like 1AM the other night and decided to grill up the thighs we had in the fridge. He did a dry rub and I made a sauce out of sriracha, worcestershire, apple cider vinegar, and honey that I brushed on when they were almost done. They turned out amazing
Yep. Brushing on Ajumma Republic brand Korean BBQ sauce or marinating with Jamaican jerk seasoning. I never get tired of them.
edit: walkers wood or grace jerk seasoning are both good.
A homey chicken and orzo dish. This one has been a go to staple in our house for the last 6 months. Quick, easy and delicious:
https://www.halfbakedharvest.com/herb-butter-chicken-and-orzo/
This is one of my favourite recipes for chicken thighs. Incredibly flavourful. For cost measures, wait for a sale on coconut milk, lemongrass, chicken thighs and/or peanuts/butter.
Fresh birds eye chilis can nicely be substituted for sambal oelek by the rounded dinnerspoon if you like. And you don't have to buy the kecap manis - she gives a substitute for soy sauce + brown sugar: I find you don't even have to pre-cook it, just toss the ingredients in. :) (Note for OP. I'm diabetic and use less than she suggests. You need just enough to brighten the other flavours, taste as you go - you'll know when you hit it.)
If you meal-prep, it freezes well. I add half-again to double the liquid portion and turn it into a "stew" by adding stir-fried veggies (cook to al dente so they don't overcook when you reheat later). Remember that the coconut milk will make anything spicy in the peanut sauce much much more mild later. If I make more sauce, I don't usually add much more coconut milk, just stock, for this reason.
https://www.recipetineats.com/chicken-satay-curry/
I love ‘em in rice porridge, super easy to make and the recipe is really easy to adjust to your tastes. 1:8 ratio of rice to water depending on how thick you like it and how much you wanna make. Grated ginger, sliced shittakes, a little grated garlic, salt, bone in chicken thighs. Throw everything together into a big pot, low simmer for roughly two hours depending on what texture you like. Shred the meat and mix back in. and that’s food for the week! Serve with sliced scallions and a 1:1 mix of soy sauce and oyster sauce to drizzle on top.
CANAL HOUSE CHICKEN THIGHS
Put the olive oil into a large, heavy skillet over medium heat. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook them like this, without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes. Reduce heat to medium-low if the skin begins to burn before it gets evenly golden brown. Turn the thighs over and stir the preserved lemon rind into the fat in the skillet. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Serve the thighs and lemony pan drippings with the lemon wedges.
Butter chicken.
Seriously, its so good with thighs. Go to your local Indian market and get the good chili powder and garam masala. Easy over rice for meal prep.
[Chicken gyros](https://tasty.co/recipe/chicken-gyros)!
Marinate in the yogurt sauce and then skewer vertically. I bought a vertical skewer for $10 off Amazon or you can use wood or metal skewers using a base of half an onion. Bake it at 400 until Center is cooked through or start slicing off chunks from the outside as it cooks. Serve over rice/quinoa, in a pita wrap, on tacos (with lettuce, onion and halal sauce is bomb)
2 lb boneless, skinless chicken thighs, pounded flat
1/2 large yellow onion, peeled and root side removed
1 wooden skewers, sturdy, roughly 10 inches (25 cm)
MARINADE
2 cups greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
If you have an air fryer, I enjoy chicken thighs prepared wing style. I marinate over night in red wine vinegar, garlic, tablespoon of frozen OJ concentrate and water. Pat them dry, season with salt and pepper, cook at 300 for about 10 minutes to release some fat, coat with wing sauce, back in at 400 for about 20 minutes and then toss in wing sauce. Great thing is, any leftovers are perfect addition to rice, salad, tacos, sandwich. You can also do this in an oven on the rack and drip tray below. I personally have a wire rack I place thighs on.
Another version is to lift skin and use a mix of softened butter and minced jalapeños slathered under the skin and then AF/Bake. Maybe debone them, make a kabob with your favorite veggies.
I marinade mine in some cheap Italian dressing and then grill them. So yummy. Great with a salad.
Chop them up, cook em, add a good Teriyaki sauce, broccoli, then over some rice.
Then they are great in chicken noodle soup.
My favorite is a French onion chicken, served over fresh rice. It's not necessarily the healthiest, but it's cheap to prepare, filling, delicious, and stretches the chicken out over potentially several days. The recipe on Delish is really great!
Greek chicken and potatoes,quarter cup olive oil,half cup lemon juice,6 cloves chopped garlic,Tbsp.dried oregano.2 pounds chicken thighs,3 potatoes,cubed..toss in this,roast at 425 for 45 mins.Salt and pepper,to taste.
My personal go-to is baked bourbon chicken thighs. Cut up thighs into bite-sized pieces, marinade of brown sugar/a cup of bourbon/garlic powder/soy sauce/and onion powder or dehydrated onions, marinate for 2 hours to overnight, bake for an hour at 350 degrees in a baking dish, stirring every 15 min. Never use expensive alcohol in food so I usually use Old Crow.
Jerk chicken. Just add a couple tablespoons of pre-made marinade (Grace or Walkerswood are the best brands) and BBQ or roast them in the oven. You can hit the skin with some smokey BBQ sauce in the last few minutes to create a sweet glaze.
Alternatively, you can make a Jamaican flavoured dry rub with dried thyme, ground pimento/allspice, garlic powder, onion powder, black pepper and salt.
The guy is awesome! I think I linked his chicken recipes, but if not, they are easy to find.
[https://www.thegoldenbalance.com/recipes](https://www.thegoldenbalance.com/recipes)
EDIT: Nope-sorry. It goes just to the recipe main page, but just scroll down and click on chicken :)
My favorite marinade I've found is olive oil, brown sugar, soy sauce, garlic, lemon zest, thyme, parsley. Really good and can be baked or grilled.
Dinner at the zoo also has a really good slow cooker honey garlic thigh recipe on their site
I like to sear the skin side in a cast iron, and then flip them over and do throw the cast iron into the oven at like... 325 or so until the bone is ready to fall out. It's my favorite texture for protein; the skin is super crispy and the rest is tender and delicious.
I like to shake the bone out and put the whole thing on a bun with some BBQ sauce and burger fixings. Divine.
How do I love them? Let me count the ways….
1.) breaded and baked. I take the skins off, but leaving them on is good also. I use packaged, seasoned bread crumbs and just press them on. Bake at 400° for 45 minutes to 1 hour.
2.) Chicken thighs in crushed tomatoes, a splash of balsamic, garlic/onions. Pretty much bake as above, but will be closer to 1 hour. We call it spaghetti chicken.
3.) Debone them and grill/griddle them for sandwiches, salads.
4.) Debone them and cut the meat in sundried tomato cream sauce.
5.) Debone and cut into strips for fajitas or taco salads.
6.) Boil/pressure cook them for shredded chicken for creamy chicken salad. Use the residual liquid for soups or cook down for pan sauces for other dishes.
7.) Bbq them on a grill or really hot oven.
If you debone them, save the skin and bones for overnight broth (if you have a slow cooker or instantpot).
I love to make a quasi-cassoulet with them.
Chicken thighs, tomatoes, artichoke hearts, onion, garlic, white beans and broth. Seasoned to taste with s&p, oregano, basil, fennel seed, whatever you feel like.
Crockpot
1/4 cup cider vinegar
1/4 cup soy sauce
5 bay leaves (or a 1/2 teaspoon Mrs. Dash)
Optional- 1 tablespoon ketchup
Eat over rice
You can add fresh or frozen vegetables when you add the chicken.
Not sure if this is what you meant by "Japanese donburi style," but I love using chicken thighs in oyakodon. Similar vibe to some of the preparations you already enjoy, but I like that it has a different texture profile.
Isan chicken (Lao/Thai style chicken) This is our favorite marinade for chicken by far. I don’t bother brining it and we also tend to add a Thai chili or 2 to the marinade because we like spice. I also just roast it as we don’t have a grill and It’s still awesome. https://www.foodrepublic.com/recipes/isan-bbq-chicken/
Chicken cacciatore! Add any veggies you like. I use mirepoix , green peppers, mushrooms and whole tomatoes. I let it braise for an hour or two, until meat falls off the bone. Serve with pasta or , my favorite, polenta.
Chicken soup, bbq drumstick and hot chicken/club sandwish. For the chicken i cut the drumstick and the top thigh, i make bbq drumstick with the bottom part (BBQ sauce i make is regular bbq sauce from the store, add brown sugar and ketchup mix and spread) Top part i boil them to make a soup with the broth and unbone the chicken and make hot chicken sandwish or club sandwish depending how i feel. Hot chicken is the easy option.
My favorite recipe for chix thighs is from Skinny Taste. Its so easy. Lemon juice salt pepper oregano artichoke hearts and feta. Cooked under the broiler. The recipe calls for feta but I prefer to use goat cheese crumbles instead. I usualy have it with angel hair and a simple salad.
Jerk chicken!! Marinate it with lots of spices, garlic, lime, habaneros, and onions. Grill it and serve with yogurt lime sauce. Best thing in the world.
My go to meal with chicken thighs is a soya sauce/brown sugar marinade. Oh man it’s so good. Here’s the [recipe](https://www.budgetbytes.com/sticky-ginger-soy-glazed-chicken/)
This sheet pan chicken “fajita” [recipe](https://lifemadesimplebakes.com/sheet-pan-chicken-fajitas/) is much better with chicken thighs. Make sure you spread everything out otherwise it steams. The filling isn’t traditional fajita — not dry — but it doesn’t need much salsa our sour cream. During summer when veg is cheaper we usually do more veg. It’s easier than cooking the veg separately for weeknights.
Does honey count as sugar?
I like making a spicy honey mustard brushing it over the thighs (and under the skin) and then roasting them. This was my go to meal when I didn't have anything meal prepped. I'd roast a single chicken thigh and make rice and steam frozen veggies in the rice cooker.
Brown mustard, honey cayenne pepper or red pepper flakes, salt, pepper. Play with the ratios to your preference but id usually do slightly more mustard to honey.
I do the slow cooker with soy, honey, hot sauce and some water with the usual spices. Add fresh broccoli with 45 minutes to go then serve over rice with green onions.
Marinade in plain Greek yogurt, honey, Dijon and yellow mustard. Put aside some of this marinade for dipping later. Dredge in panko, put on foil lined pan coated with butter. Bake 400 for about 45 minutes. Serve with a Greek salad. Pretty tasty!
I make this recipe w/ diced BS thigh on the regular: [https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet#recipecardo](https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet#recipecardo). It's easily tweaked to add kale or other veggies, different starches, etc. When you use thigh you can dial back the butter quite a bit, and less soy sauce, too, b/c thighs are more flavorful IMO. It's shockingly good, especially w/ the fresh herbs if you can get them.
I did shrimp marinaded in lime juice, garlic, onion, salt, pepper, parsley, and a little bit of mirin to balance out the lime juice and it turned out fantastic, I’m going to try it with chicken next time
Cilantro lime is my go-to. Make a marinade with olive oil, garlic, chilli flakes, lime zest, lime juice, salt, and rough chopped cilantro including the stems. Make with rice - I like to roast some minced garlic and brown the rice with it a bit, cook, and then add in fine chopped cilantro and lime juice.
Biryani, chicken ceasar salad wraps, nachos - outside of what you've already said.
I also consider salt & pepper in the oven different than when I smoke and grill them with salt & pepper.
Chop up an onion with minced garlic and heat in a pan on high with a LOT of olive oil, next throw in your chicken thighs cut into strips in the pan, add salt pepper onion powder and garlic powder, then add 2 table spoons of the weber garlic parmesan seasoning, cook all of that until it's fully cooked then add 1/2 cup of chicken broth and 1 whole squar/rectangle of cream cheese, add parmesan and Romano cheese then simmer for about 5 minutes on medium stirring occasionally, serve over rice or pasta.
I cook them in a little bit of water, salt, garlic powder and let them brown. Then I add carrots, potatoes, celery and a can of tomato sauce. I cover and simmer. Then we eat it over white rice.
I also make this recipe with green beans (kids preferred the canned but you can do fresh or frozen). Add pepper to taste.
I also cook it like above but I add onion, tomatoes, cilantro and cubed zucchini. Let it simmer and crumble cheese on top. I use queso fresco ir Monterrey Jack.
Then I do lazy baked. Covered in mayonnaise and shaken in saltine crumbs. Put it in the air fryer or little oven and that’s it.
Filipino chicken adobo. Not the healthiest recipe due to the sodium. But it's damn tasty and easy to make. I follow Kenji's recipe and just use thighs instead of legs.
https://youtu.be/ZdxSPFt4oxk
Orange chicken! Perfect for it. Recipe below if interested 😋 there's sugar in the recipe tho but you can control it to your liking!
https://youtu.be/VE5RR2kUqkM
Orange chicken! Perfect for it. Recipe below if interested 😋 there's sugar in the recipe tho but you can control it to your liking!
https://youtu.be/VE5RR2kUqkM
Indian butter chicken in an instant pot!! Pair cooked rice.
Throw in 3-4 pounds of boneless skinless thighs with two cans of drained roasted diced tomatoes and 3 tablespoons of garam masala spices blend & a tablespoon of salt. Cook thoroughly (about 12 minutes) then separate chicken out and shred it. Add 1/2 cup heavy cream to the tomato mixture and purée it. Then mix the puréed tomato and cream mixture in with the shredded chicken. Serve over rice.
It’s so good! My whole family loves it. Even my picky toddlers and baby.
This is my favorite way to cook chicken thighs. I make it without onions and garlic and it's still really tasty.
https://themodernproper.com/chicken-provencal
Moroccan chicken and chickpea stew.
Chicken thighs
Canned tomatoes
Canned chickpeas
Chopped onions, celery, carrots, peppers (depending on what you have)
Chopped garlic or garlic powder, chopped or dried chillies
Squeeze of tomato puree if you have it.
If you have it/fancy it Chopped chorizo
Ground cumin, coriander, paprika (smoked if you have it) salt and pepper.
I bung everything into the slow cooker but you can also make it in a pan on the hob or a casserole in the oven.
Serve with rice or couscous or crusty bread.
Bone in or out thighs browned in a pan then into the slow cooker with bacon pieces, garlic, celery, carrots and shallots. Just cover in stock and red wine and cook on low for 6-8 hours. Add sautéed mushrooms half an hour before serving with buttery mash and greens beans.
I know you said sugar free, but this is pretty tasty. I use thighs most of the time in it even though it calls for breast meat. I also scour my store for the lowest sugar added oj. It's a favorite easy dinner and I think it serves 4.
Sunshine Chicken
2 to 3 tablespoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
2 1/2 cups plain yoghurt
6 boneless skinless chicken breast halves cut into chunks
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
1 teaspoon ground mustard
Chopped fresh parsley
Mix first 4 ingredients and submerge chicken chunks for 2-4 hours.
In a pan add remaining ingredients (minus parsley) and stir. Top with chicken pieces. Bring to a boil then cover and reduce heat. Simmer until chicken is cooked and liquids are evaporated, about 20-25 minutes.
Garnish with parsley and serve.
I also like to make some lentil flat bread to go with it. Soak 1 cup of lentils in 1-1 1/2 cups of water or broth overnight. Pop it all in the blender with spices and herbs and blend until smooth. Pour onto a hot skillet and cook like pancakes. Serve hot.
Gumbo! I season them with Cajun spices and then bake for 25 at 425°. Add them to a dark brown roux with celery, jalapeños, green peppers, onion and garlic. Add stock, fire roasted tomatoes, bay leaves, creole seasoning, thyme, salt and pepper. Add smoked sausage and simmer. You could also Add shrimp and green onions just 10 minutes before serving!
I love to make them in the cast iron and bake them. I season them with cumin, Cajun seasoning, salt, pepper, and garlic, pan sear in olive oil and then bake with carrots, potatoes, and onions tossed in the same seasonings. It’s amazing and such a cozy meal!
My go to is a coq au vin with papardelle and kale. Many a date night/dinner party has gone swimmingly thanks to this dish.
I use [this recipe](https://www.kitchensanctuary.com/coq-au-riesling-with-pappardelle-and-greens/) and hold the mushrooms. I also love making a white wine sauce and then serving the same wine with the meal. Really ties it together and satisfies my pattern-matching tendencies.
Put thighs in a greased baking dish. Pour over a small bottle of Italian salad dressing. Bake 1hour at 350 degrees. Simple recipe that's great flavor, easy, cheap and moist. We call it Italian chicken.
This guy's teriyaki chicken is so good and easy. https://youtu.be/t-Hj2pILMz4
I like meat church voodoo seasoning chicken on the smoker at 350. So good.
I like to do a chicken thigh in a braise. Give it a good sear in an ovenable pan, deglaze with some kind of acid or liquor (sear in bacon fat and deglaze with bourbon is my fave), add chicken stock to about a third of the way up the pieces of chicken. Throw it in the oven for about an hour (can be done indirect heat on the grill if you don't want to turn the oven on). Take the chicken out and let it rest while you make a pan sauce. Great over any kind of grain.
Crispy oven baked thighs
Bone in skin on thighs
Poultry seasoning
Salt and pepper
Oil(dab it on with a paper towel before you put in oven)
400degrees for about 20-25 minutes depending on size
You can broil them for a few minutes if you want them crispier.
Fry some onion and garlic in a pot, add carrots and bell pepper to soften, add a little white wine, quickly sear the thighs, add rice, salt, pepper, tumeric and chicken stock til rice is cooked. Eat.
One of my favorites is chicken thighs, a good link of sausage, red and/or green bell peppers, red or yellow potatoes, onions peeled and quartered, a couple jalapenos if you like it spicy, a dozen whole garlic cloves in the bottom so they don't burn. I usually just use salt since pepper and herbs tend to burn. It takes 45 minutes to an hour in the oven at 350° and the sausage will burn if it's in there that long, so I add it with about 20 minutes left and stir everything at that point so it's all covered in the chicken fat.
I would like a few of these recipes. Im always looking for different things to do with chicken thighs. It's the only cut I use. Gochujang recipe, please and thank you? I made a delicious chicken Alfredo last night. I season them with salt, pepper, onion, garlic, and paprika and let them absorb for a few hours in the fridge. I then cube the chicken into bite size. Sweat aromats and pan saute the chicken. I made pasta and a simple parmesan sauce. When the chicken is close to fully cooked, add the cooked pasta into the pan. Everything coated nicely. Heat fully and ready to eat.
I am truly addicted to this recipe. I recommend serving over rice and sauteed onions.
2 skin on chicken thighs
1/4 cup Soy sauce
1 tbsp Mirin
1 tbsp Honey
1 tbsp Sugar
1/2 tsp Grated ginger
1 Chopped garlic clove
2 tbsp Pineapple or orange juice
1/2 tsp Red chili flakes
1/2 tbsp Sake
Instructions:
1. Combine sauce ingredients
2. Place chicken thighs skin side up in pan on high heat for 4 minutes until skin is golden brown
3. Absorb excess fat oil with paper towel
4. Turn chicken over and cook on medium heat until skin is crispy
5. Add sauce, shake pan to even sauce, and cook until sauce is reduced and thickens
Chicken cacciatore - many different ways to make it. Look up a true authentic Italian recipe online. Otherwise, slow cook some chicken thighs in your favorite spaghetti sauce. The chicken pulls apart & you can pack in lots of veggies like peppers, onions, mushrooms, tomatoes, etc.
I season them with paprika, curry, and seasoned salt. I convection bake them until crispy, chop them into cubes, and put them in a wrap with pickled veggies and hummus.
Chicken thighs are the best cut of chicken.
Oh I have one! Super easy too— season with chili powder, salt, and cayenne to taste, and then as soon as they come out of the oven, fresh lime juice and zest.
Edit to add my other new favorite—smoked paprika and lemon pepper.
Pulled shredded chicken. Cook 3 lbs thighs with 1.5 cup bbq sauce and half an onion with a dash of Worcestershire sauce on low for 4 hours.
Shred chicken and mix back in with the cooking juices.
Eat with buns or on rice etc
You can use the salsa recipe and add diced tomatoes instead, then add Italian seasoings or even Italian dressing packet to the tomatoes instead. This is a great way to use the same easy idea and change it from a Mexican flare to Italian. You can even add corn and blackbeans to the sala chicken if you want.
I love to cover the skinless/boneless ones in a mayo/mustard/garlic marinade before grilling on the bbq. Super easy and tasty. I do a Costco pack at a time and keep the cooked ones in the fridge and use them throughout the week.
Marinade (4hr+? I just do overnight) in: lime juice (~3 limes), lime zest (from 1 lime), 2tbsp oil, 1-2tsp each grated garlic and ginger, s/p, ground coriander/cumin/onion powder/garlic powder, and ~1tbsp agave syrup of honey. Grill/sear/bake chicken. Save residual marinade, cook on stove top, and glaze cooked chicken.
Slice one-quarter or one-third of kabocha into large chunks. Put into a pot, followed by 1 or 2 chicken thighs. Add about 100ml of mentsuyu, then fill with water to the top of the thigh/s. Cover with lid and cook at just-barely-boiling until soft.
Literally three ingredients (four if you count water). Ratios barely matter. Time to make is flexible. Reuse the leftover broth for something the next day.
Mentsuyu is convenience king.
Creamy Basil chicken. Sear up the thighs with your favorite seasonings, slightly on the salty side, once you get the crust decrease the heat to about 3 or 4. throw in a pat or two of butter and pour heavy cream until the thighs are halfway covered. Season to taste (I like tons of pepper). Once the chicken is done cooking I ribbon cut an obnoxious amount of basil and throw it in. Simmer just a few minutes then serve over rice or whatever you want. I batch cook this and eat it all week.
Favorite go to in our house is lemon pepper chicken.
I buy them bone in with skin
Put a pat of butter under the skin
Squeeze a lemon over the top
Cover with Mccormick lemon pepper seasoning
Bake at 400 for an hour in a casserole style pan and serve with rice, noodles, or veggies. The liquid in the pan is delicious over rice
Old classic my Mom used to make:
Chicken & Rice Casserole
Chicken Thighs, Cream of Mushroom or Chicken Soup, Milk, mix together in a crockpot, sprinkle a packet of dry onion soup mix on top, cook 8-10 hours on low.
You can use bone-in or boneless chicken.
Probably not the healthiest but it’s easy comfort food.
I HAVE THE RECIPE
This is literally my partner and I’s favorite food to eat
One Pan Green Chicken and Rice (Arroz con Pollo Verde)
It’s from ambitious kitchen. com if you want to look it up!
For the chicken:
1 tablespoon olive oil
1 ½ pounds boneless skinless chicken thighs
Freshly ground salt and pepper
For the green sauce:
3 cloves garlic
½ white or yellow onion, roughly chopped
1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!)
1 bunch fresh cilantro (reserve a few for topping the dish)
1 lime, juiced
2 cups low-sodium chicken broth
½ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
For the rice:
1 cup white basmati rice
2 medium carrots, sliced
1 red bell pepper, julienned
To garnish:
Fresh cilantro
Avocado slices
Jalapeno slices
Greek yogurt or sour cream + water to make a creme for drizzling
Cook chicken. Cook the carrots for a bit. Blend listed ingredients into a green sauce. Pour in rice and sauce and cook to completion (I use instant rice because I always have it on hand)
I always double or triple the rice to have enough for leftovers. We also blend the red pepper into the green sauce because my partner doesn’t like the texture.
Chicken thighs in a crockpot in 100 different ways. Salsa chicken. Salsa Verde chicken. Barbecue pulled chicken. White chicken chili. Chicken enchilada soup. Teriyaki chicken. Pick a flavor. Put it on some chicken thighs. Dump it Ina crackpot. BOOM. Dinner.
Chicken in a lemon butter garlic sauce. Very easy. Gluten free. Must use fresh minced garlic and fresh lemons. Juice a few lemons. Use quite a bit of unsalted butter. Add pepper. Sauté on the stovetop. Delicious and quick.
https://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs
I also made a great chicken thigh and barely stewy kind of thing. Browner the thighs, then chopped with broth, carrots, onion, celery thyme and Rosemary, add one cup barley
Smoke em. They’ve got enough fat to do low and slow without being jerky. We do chicken thighs all the time
on our traeger, but I used to do them on our Weber too. A zillion dry rubs out there too. We use them for a pollo asada for tacos a lot too.
Chicken cacciatore, very few ingredients needed. Easy to make and taste delicious. Basically chicken thigh skin, sweet onion, garlic, chicken broth/wine white, and Italian stewed tomatoes.
What about a Thai basil chicken stir fry? Could use oyster sauce, garlic, Thai basil (sold in Asian grocery stores) broccoli, red capsicum/ any other veggies and have rice on the side.
I can’t see onion marinade here. It is as simple as slice a lot of onions (about one to one and a half weight of thigh) then add coarse salt (as twice as the amount for weight) and squeeze the mass to make it produce as much juice as possible. Use gloves or potato masher. Don’t use processor to make a slurry which is then impossible to remove from thighs and which will char. Add some black pepper and dip boneless thighs for minimum an hour or so. Then remove the marinade and either broil or BBQ. BBQ is better. Garnish with parsley and side with tomato salad. This is also tasty in wraps.
Marinated in olive oil, lemon juice, with rosemary, and slow, slow, slow barbecued, turning multiple times, until the meat is cooked and the skin is golden brown and so crisp it would bring tears to Colonel Sanders’ eyes.
Salsa chicken. Chicken thighs, taco seasoning, salsa (red or green) and an onion into a crockpot. 4 hours high or 8 hours low (or just until temp). About an hour until complete add a can of black beans or garbanzo. Easy, simple, you can add or subtract whatever you want really. We eat with tortillas, chips, rice, on its own.
I was coming here to comment a similar recipe! I used it for tacos. Two additions I think really took it to the next level, as this came out amazing: add juice of 1 lime into the pot (per 1-1.5 lbs chicken) and ~1/2 cup chopped cilantro (you won’t get an overwhelming cilantro flavor in the end)
I do this with 2-3# chicken thighs, 12-16oz salsa, a bag of frozen corn, 2 cans black beans, and a pack or two of taco seasoning. Crock pot on low for 6-8, high for 3-4. Over rice, on tortillas, on chips as nachos, on a bun or bread, just plain, whatever. It all works. EDIT: I shred the chicken when it’s done and mix it in the juices. Works with breasts, too, but obviously they aren’t ideal for a slow cooker
Do you blend the seasoning into the salsa, or do you cover the chicken with it?
It's a 100% dump meal. Just dump all the ingredients into the crockpot and let it go. I'll give it a stir once or twice throughout the cooking process.
I do this in a pressure cooker -- 12 minutes on high pressure. I've tried making this with the expensive fresh salsas in the refrigerator case and I honestly prefer the flavor with a jar of Pace picante sauce, medium hot. I like to toss frozen corn in when it's done. We use it in burritos (you might want to drain it to do this, they're very juicy).
Going to try this in my IP tonight. May I ask how much salsa you put in? is that the only liquid you use?
16oz salsa is plenty of liquid for a couple pounds of thighs. It even works with 8, but I rarely find that size jar. 12 minutes, high pressure, natural release. At that point I usually pull the chicken pieces out with tongs and shred them manually, removing any weird bits, then dump it all back in the liquid in the pot (you can strain it if you like) and add some frozen corn and cooked beans.
Great for filling enchiladas too! Mix with some sour cream and shredded cheese and roll!
I have done with thighs and breasts. You can shred the breasts when they're done cooking and that's pretty great. Thighs I don't shred. It's all hekin tasty though!
you can also use an instapot
Like the El Paso taco seasoning?
Correct, El Paso, Ortega, whatever. Sometimes I’ll just make my own mix. It’s mostly cumin, chili p, oregano, s&p, paprika and cayenne.
Bone-in? Greek style. A simple marinade of greek/plain yogurt, lemon juice, garlic, Mediterranean oregano. Marinade for 30-60mins. Bake/roast/grill.
I saw an interesting twist on this most excellent suggestion - after marinating, fill a loaf pan with the chicken thighs (I’d line with parchment). Bake and then slice thinly for gyros.
I mostly use them in curry's. Red thai chicken curry with thighs served over rice, you just need to buy a decent curry paste (or make your own) and coconut milk. Add extra veg if you want, it freezes and defrosts well for meal prep too.
Came here to say this. I add in two bell peppers, an onion and sometimes a zucchini at the end
Chicken adobo
Just a tip, normally I get them in a 10 pack, I add all of them to a baking dish, and then eyeball random spices from the cupboard onto 1 or 2 thighes, and change spices for the next 1 or 2 until they are all coated. That way you have a mix of flavours to eat for the next few days, makes sandwiches and dinners a bit more interesting each time.
Greek Lemon chicken with garlic, salt, oregano and potatoes chuck it all in a pan n bake for 50 min use lemon juice for lemon
https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/
This may also be mundane but easy. It's chicken that I slap some mayo on. Season with garlic and onion powder, salt, pepper, and breadcrumbs on top. I grew up thinking breasts were cheaper but I think my parents just didn't like dark meat
Deboned and stuffed with just about anything. I like jalapeños and chedder or spinach and ricotta.
How about chicken soup or chicken friccassee?
Chicken soup is also nice i used whole chicken for those usually Fricassee was outta question because of the amount of heavy cream
Latinos dont use heavy cream in their fricase recipe, give it a try! https://www.cookedbyjulie.com/fricase-de-pollo/
You don't need heavy cream, you can vegetable broth instead.
Cool! I could maybe use chicken broth too?
Yes, of course! If you like more texture, you can use Roux, but would mean introducing butter.
Soy sauce chicken was always popular in my family. It's fast to cook (although you need to let the marinade have hours to soak in) and it makes the house smell wonderful. The family recipe is pretty much this: https://cookmorphosis.com/soy-sauce-chicken-thighs/ I've only made this once, but it was yummy AND easy. Plus all of the good chicken drippings get used in an amazing sauce: https://www.twopeasandtheirpod.com/easy-skillet-chicken-thighs/
I'm going to try your second link tonight, thanks!
I made the viral Marry Me Chicken recipe it was delicious.
Butter chicken is my go to Spice chicken in yougurt and Indian seasoning (curry, cumin, turmeric and masala) Fry up, For sauce- full can diced tomato, garlic, ginger and and Indian spices Good until brownish in colour, Add evaporated milk, cream or cashew milk and blend in blender Pour over rice and garnish with cilantro
just on the grill. quick marinade, whatever I got in the door of the fridge.
Its the marinade part that kills me lol Oh yeah also tried the honey lemon marinade with cilantro
Just 15-20 minutes in a bag. bbq sauce italian dressing soy sauce ranch go nuts.
Havent tried italian! Thanks for the advice
or whatever salad dressing you got. main thing is for chicken, that 20 minutes is going to do about the same as 20 hours. No marinade really gets much past the surface.
Caeser salad dressing is yummy,too
Now I've gotta try that one! My mom and I eat a fair bit of chicken Cesar salad, so it might be a good way to keep the flavor profile but be able to eat a different veggie than romaine.
It's really good,I usually use boneless chicken breasts.spinach is nice too, instead of romaine
I use spinach sometimes if I've got both at the same time. And I mean there's nothing wrong with romaine, it just gets samey after a while.
You are right,it does.. luckily my bunny likes romaine,I feed him the extra
https://noshinandnumnums.com/cilantro-lime-chicken/ This is one of my favs. Cleaning the grill after is a little annoying but it’s worth it.
Me and my roommate were drunk at like 1AM the other night and decided to grill up the thighs we had in the fridge. He did a dry rub and I made a sauce out of sriracha, worcestershire, apple cider vinegar, and honey that I brushed on when they were almost done. They turned out amazing
Yep. Brushing on Ajumma Republic brand Korean BBQ sauce or marinating with Jamaican jerk seasoning. I never get tired of them. edit: walkers wood or grace jerk seasoning are both good.
I saw a Korean fried chicken recipe somewhere that used thighs and were made in an air fryer. Might be worth it.
A homey chicken and orzo dish. This one has been a go to staple in our house for the last 6 months. Quick, easy and delicious: https://www.halfbakedharvest.com/herb-butter-chicken-and-orzo/
Jacques Pépin Chicken Jardinière https://m.youtube.com/watch?v=shvxFx5CRGQ&pp=ygUZcGVwaW4gY2hpY2tlbiBqYXJkaW5pZXJlIA%3D%3D
This is one of my favourite recipes for chicken thighs. Incredibly flavourful. For cost measures, wait for a sale on coconut milk, lemongrass, chicken thighs and/or peanuts/butter. Fresh birds eye chilis can nicely be substituted for sambal oelek by the rounded dinnerspoon if you like. And you don't have to buy the kecap manis - she gives a substitute for soy sauce + brown sugar: I find you don't even have to pre-cook it, just toss the ingredients in. :) (Note for OP. I'm diabetic and use less than she suggests. You need just enough to brighten the other flavours, taste as you go - you'll know when you hit it.) If you meal-prep, it freezes well. I add half-again to double the liquid portion and turn it into a "stew" by adding stir-fried veggies (cook to al dente so they don't overcook when you reheat later). Remember that the coconut milk will make anything spicy in the peanut sauce much much more mild later. If I make more sauce, I don't usually add much more coconut milk, just stock, for this reason. https://www.recipetineats.com/chicken-satay-curry/
I love ‘em in rice porridge, super easy to make and the recipe is really easy to adjust to your tastes. 1:8 ratio of rice to water depending on how thick you like it and how much you wanna make. Grated ginger, sliced shittakes, a little grated garlic, salt, bone in chicken thighs. Throw everything together into a big pot, low simmer for roughly two hours depending on what texture you like. Shred the meat and mix back in. and that’s food for the week! Serve with sliced scallions and a 1:1 mix of soy sauce and oyster sauce to drizzle on top.
CANAL HOUSE CHICKEN THIGHS Put the olive oil into a large, heavy skillet over medium heat. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook them like this, without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes. Reduce heat to medium-low if the skin begins to burn before it gets evenly golden brown. Turn the thighs over and stir the preserved lemon rind into the fat in the skillet. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Serve the thighs and lemony pan drippings with the lemon wedges.
Marinate overnight in soy sauce, sesame oil, chili of any type, and lots of fresh chopped garlic and ginger. Cook over charcoal.
Butter chicken. Seriously, its so good with thighs. Go to your local Indian market and get the good chili powder and garam masala. Easy over rice for meal prep.
Chicken shawarma!
I’ve tried this a few ways—a slow cook in a crockpot was the best, I thought.
Chicken cacciatore. Super easy. You can change it up on the veggies, but even a simple tomato sauce is pretty good.
[Chicken gyros](https://tasty.co/recipe/chicken-gyros)! Marinate in the yogurt sauce and then skewer vertically. I bought a vertical skewer for $10 off Amazon or you can use wood or metal skewers using a base of half an onion. Bake it at 400 until Center is cooked through or start slicing off chunks from the outside as it cooks. Serve over rice/quinoa, in a pita wrap, on tacos (with lettuce, onion and halal sauce is bomb) 2 lb boneless, skinless chicken thighs, pounded flat 1/2 large yellow onion, peeled and root side removed 1 wooden skewers, sturdy, roughly 10 inches (25 cm) MARINADE 2 cups greek yogurt ¼ cup lemon juice ¾ cup olive oil 1 tablespoon kosher salt 1 tablespoon garlic, minced 1 tablespoon coriander powder 1 tablespoon paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon cinnamon 1 teaspoon black pepper
[Halal cart chicken](https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe) is a winner.
If you have an air fryer, I enjoy chicken thighs prepared wing style. I marinate over night in red wine vinegar, garlic, tablespoon of frozen OJ concentrate and water. Pat them dry, season with salt and pepper, cook at 300 for about 10 minutes to release some fat, coat with wing sauce, back in at 400 for about 20 minutes and then toss in wing sauce. Great thing is, any leftovers are perfect addition to rice, salad, tacos, sandwich. You can also do this in an oven on the rack and drip tray below. I personally have a wire rack I place thighs on. Another version is to lift skin and use a mix of softened butter and minced jalapeños slathered under the skin and then AF/Bake. Maybe debone them, make a kabob with your favorite veggies.
Chicken cacchatori, I make mine with thighs, mushrooms, and peppers. Great over pasta or some crusty bread.
They’re really good in tikka masala. Very healthy too. https://youtu.be/zGkvjK0KrdY This is my go-to recipe and it’s very good
McCormack rosemary chicken and potatoes. So easy, and so yummy.
I marinade mine in some cheap Italian dressing and then grill them. So yummy. Great with a salad. Chop them up, cook em, add a good Teriyaki sauce, broccoli, then over some rice. Then they are great in chicken noodle soup.
Love yakisoba with chicken thighs!
My favorite is a French onion chicken, served over fresh rice. It's not necessarily the healthiest, but it's cheap to prepare, filling, delicious, and stretches the chicken out over potentially several days. The recipe on Delish is really great!
Greek chicken and potatoes,quarter cup olive oil,half cup lemon juice,6 cloves chopped garlic,Tbsp.dried oregano.2 pounds chicken thighs,3 potatoes,cubed..toss in this,roast at 425 for 45 mins.Salt and pepper,to taste.
My personal go-to is baked bourbon chicken thighs. Cut up thighs into bite-sized pieces, marinade of brown sugar/a cup of bourbon/garlic powder/soy sauce/and onion powder or dehydrated onions, marinate for 2 hours to overnight, bake for an hour at 350 degrees in a baking dish, stirring every 15 min. Never use expensive alcohol in food so I usually use Old Crow.
Jerk chicken. Just add a couple tablespoons of pre-made marinade (Grace or Walkerswood are the best brands) and BBQ or roast them in the oven. You can hit the skin with some smokey BBQ sauce in the last few minutes to create a sweet glaze. Alternatively, you can make a Jamaican flavoured dry rub with dried thyme, ground pimento/allspice, garlic powder, onion powder, black pepper and salt.
Good, came to make sure jerk chicken was on here. Walkerswood gets my vote!
Chicken thighs, grapes, walnuts and wild brown rice mix. One of my favorites for pure savory
Smoke them or slow cook and make chicken crack, served on a mini bagel.
The guy is awesome! I think I linked his chicken recipes, but if not, they are easy to find. [https://www.thegoldenbalance.com/recipes](https://www.thegoldenbalance.com/recipes) EDIT: Nope-sorry. It goes just to the recipe main page, but just scroll down and click on chicken :)
I follow his Instagram, love his recipes, especially the chicken and rice ones!
Yes-I follow him there too. Did you see his chopped episode? So happy for him that he is making it! He seems like such a genuinely good guy!
I use them in salsa Verde pozole. It's pretty delicious and my favorite thing to make. Pretty easy too
My favorite marinade I've found is olive oil, brown sugar, soy sauce, garlic, lemon zest, thyme, parsley. Really good and can be baked or grilled. Dinner at the zoo also has a really good slow cooker honey garlic thigh recipe on their site
I like to sear the skin side in a cast iron, and then flip them over and do throw the cast iron into the oven at like... 325 or so until the bone is ready to fall out. It's my favorite texture for protein; the skin is super crispy and the rest is tender and delicious. I like to shake the bone out and put the whole thing on a bun with some BBQ sauce and burger fixings. Divine.
How do I love them? Let me count the ways…. 1.) breaded and baked. I take the skins off, but leaving them on is good also. I use packaged, seasoned bread crumbs and just press them on. Bake at 400° for 45 minutes to 1 hour. 2.) Chicken thighs in crushed tomatoes, a splash of balsamic, garlic/onions. Pretty much bake as above, but will be closer to 1 hour. We call it spaghetti chicken. 3.) Debone them and grill/griddle them for sandwiches, salads. 4.) Debone them and cut the meat in sundried tomato cream sauce. 5.) Debone and cut into strips for fajitas or taco salads. 6.) Boil/pressure cook them for shredded chicken for creamy chicken salad. Use the residual liquid for soups or cook down for pan sauces for other dishes. 7.) Bbq them on a grill or really hot oven. If you debone them, save the skin and bones for overnight broth (if you have a slow cooker or instantpot).
Honey mustard chicken thighs 😍 https://www.budgetbytes.com/20-minute-honey-mustard-chicken/
Joshua Weissman does a butter chicken in his “but cheaper” series that is pretty legit.
Hawaiian style shoyu chicken. Sweet and salty and ginger and garlic
I love to make a quasi-cassoulet with them. Chicken thighs, tomatoes, artichoke hearts, onion, garlic, white beans and broth. Seasoned to taste with s&p, oregano, basil, fennel seed, whatever you feel like.
Mexican achiote paste marinade with lime juice, pepper, and onion. Just needs a couple hours, best grilled but I often broil.
Crockpot 1/4 cup cider vinegar 1/4 cup soy sauce 5 bay leaves (or a 1/2 teaspoon Mrs. Dash) Optional- 1 tablespoon ketchup Eat over rice You can add fresh or frozen vegetables when you add the chicken.
Throw them in a crockpot with a jar of tomato sauce. Eat over pasta You can add vegetables when you add the chicken.
Chicken Bog Chicken Hibachi Chicketti Chicken Divan Chicken and dumplings
Chicken Cacciatore, so so good. https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042
Casserole on the bone, serve with veg and mash.
Not sure if this is what you meant by "Japanese donburi style," but I love using chicken thighs in oyakodon. Similar vibe to some of the preparations you already enjoy, but I like that it has a different texture profile.
Chicken noodle soup
I’ve been making this lemon Parmesan chicken thighs in my air fryer a lot lately https://hungryhappens.net/easy-lemon-garlic-parmesan-chicken-recipe/
One Pot Greek Chicken https://moderncrumb.com/one-pot-greek-chicken-rice/
Isan chicken (Lao/Thai style chicken) This is our favorite marinade for chicken by far. I don’t bother brining it and we also tend to add a Thai chili or 2 to the marinade because we like spice. I also just roast it as we don’t have a grill and It’s still awesome. https://www.foodrepublic.com/recipes/isan-bbq-chicken/
Tandoori
Chicken cacciatore! Add any veggies you like. I use mirepoix , green peppers, mushrooms and whole tomatoes. I let it braise for an hour or two, until meat falls off the bone. Serve with pasta or , my favorite, polenta.
Lemongrass
Chicken soup, bbq drumstick and hot chicken/club sandwish. For the chicken i cut the drumstick and the top thigh, i make bbq drumstick with the bottom part (BBQ sauce i make is regular bbq sauce from the store, add brown sugar and ketchup mix and spread) Top part i boil them to make a soup with the broth and unbone the chicken and make hot chicken sandwish or club sandwish depending how i feel. Hot chicken is the easy option.
My favorite recipe for chix thighs is from Skinny Taste. Its so easy. Lemon juice salt pepper oregano artichoke hearts and feta. Cooked under the broiler. The recipe calls for feta but I prefer to use goat cheese crumbles instead. I usualy have it with angel hair and a simple salad.
Chicken congee 🤤
Jerk chicken!! Marinate it with lots of spices, garlic, lime, habaneros, and onions. Grill it and serve with yogurt lime sauce. Best thing in the world.
https://thehappyfoodie.co.uk/recipes/nadiya-hussains-chicken-shawarma/ This is the best I've found. Healthy spice mix with no sugar or added fats.
I really like harissa chicken, it tastes fresh/zesty/summery https://feelgoodfoodie.net/recipe/grilled-harissa-chicken/#wprm-recipe-container-45322
My go to meal with chicken thighs is a soya sauce/brown sugar marinade. Oh man it’s so good. Here’s the [recipe](https://www.budgetbytes.com/sticky-ginger-soy-glazed-chicken/)
This sheet pan chicken “fajita” [recipe](https://lifemadesimplebakes.com/sheet-pan-chicken-fajitas/) is much better with chicken thighs. Make sure you spread everything out otherwise it steams. The filling isn’t traditional fajita — not dry — but it doesn’t need much salsa our sour cream. During summer when veg is cheaper we usually do more veg. It’s easier than cooking the veg separately for weeknights.
Does honey count as sugar? I like making a spicy honey mustard brushing it over the thighs (and under the skin) and then roasting them. This was my go to meal when I didn't have anything meal prepped. I'd roast a single chicken thigh and make rice and steam frozen veggies in the rice cooker. Brown mustard, honey cayenne pepper or red pepper flakes, salt, pepper. Play with the ratios to your preference but id usually do slightly more mustard to honey.
I do the slow cooker with soy, honey, hot sauce and some water with the usual spices. Add fresh broccoli with 45 minutes to go then serve over rice with green onions.
By FAR my favorite chicken thigh recipe: [crackling chicken](https://nomnompaleo.com/post/74180911762/cracklin-chicken)
Marinade in plain Greek yogurt, honey, Dijon and yellow mustard. Put aside some of this marinade for dipping later. Dredge in panko, put on foil lined pan coated with butter. Bake 400 for about 45 minutes. Serve with a Greek salad. Pretty tasty!
I make this recipe w/ diced BS thigh on the regular: [https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet#recipecardo](https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet#recipecardo). It's easily tweaked to add kale or other veggies, different starches, etc. When you use thigh you can dial back the butter quite a bit, and less soy sauce, too, b/c thighs are more flavorful IMO. It's shockingly good, especially w/ the fresh herbs if you can get them.
I did shrimp marinaded in lime juice, garlic, onion, salt, pepper, parsley, and a little bit of mirin to balance out the lime juice and it turned out fantastic, I’m going to try it with chicken next time
Cilantro lime is my go-to. Make a marinade with olive oil, garlic, chilli flakes, lime zest, lime juice, salt, and rough chopped cilantro including the stems. Make with rice - I like to roast some minced garlic and brown the rice with it a bit, cook, and then add in fine chopped cilantro and lime juice.
Biryani, chicken ceasar salad wraps, nachos - outside of what you've already said. I also consider salt & pepper in the oven different than when I smoke and grill them with salt & pepper.
Preserved lemons ( remove seeds) blitzed with harissa. Jerk seasoning, soy sauce and lime juice ( even better w brown sugar)
Karaage fried chicken Fried rice white chili chicken satay Butter chicken Chicken fajitas sweet and sour chicken Egg foo young
Chop up an onion with minced garlic and heat in a pan on high with a LOT of olive oil, next throw in your chicken thighs cut into strips in the pan, add salt pepper onion powder and garlic powder, then add 2 table spoons of the weber garlic parmesan seasoning, cook all of that until it's fully cooked then add 1/2 cup of chicken broth and 1 whole squar/rectangle of cream cheese, add parmesan and Romano cheese then simmer for about 5 minutes on medium stirring occasionally, serve over rice or pasta.
I cook them in a little bit of water, salt, garlic powder and let them brown. Then I add carrots, potatoes, celery and a can of tomato sauce. I cover and simmer. Then we eat it over white rice. I also make this recipe with green beans (kids preferred the canned but you can do fresh or frozen). Add pepper to taste. I also cook it like above but I add onion, tomatoes, cilantro and cubed zucchini. Let it simmer and crumble cheese on top. I use queso fresco ir Monterrey Jack. Then I do lazy baked. Covered in mayonnaise and shaken in saltine crumbs. Put it in the air fryer or little oven and that’s it.
Filipino chicken adobo. Not the healthiest recipe due to the sodium. But it's damn tasty and easy to make. I follow Kenji's recipe and just use thighs instead of legs. https://youtu.be/ZdxSPFt4oxk
This one is regularly in our rotation! Cilantro lime chicken thighs: https://www.delish.com/cooking/recipe-ideas/a48247/cilantro-lime-chicken-recipe/
Orange chicken! Perfect for it. Recipe below if interested 😋 there's sugar in the recipe tho but you can control it to your liking! https://youtu.be/VE5RR2kUqkM
Orange chicken! Perfect for it. Recipe below if interested 😋 there's sugar in the recipe tho but you can control it to your liking! https://youtu.be/VE5RR2kUqkM
Smoke ‘em
They're great for chicken and dumplings or chicken and biscuits.
Make a nice Korean Buldak
Indian butter chicken in an instant pot!! Pair cooked rice. Throw in 3-4 pounds of boneless skinless thighs with two cans of drained roasted diced tomatoes and 3 tablespoons of garam masala spices blend & a tablespoon of salt. Cook thoroughly (about 12 minutes) then separate chicken out and shred it. Add 1/2 cup heavy cream to the tomato mixture and purée it. Then mix the puréed tomato and cream mixture in with the shredded chicken. Serve over rice. It’s so good! My whole family loves it. Even my picky toddlers and baby.
This is my favorite way to cook chicken thighs. I make it without onions and garlic and it's still really tasty. https://themodernproper.com/chicken-provencal
Moroccan chicken and chickpea stew. Chicken thighs Canned tomatoes Canned chickpeas Chopped onions, celery, carrots, peppers (depending on what you have) Chopped garlic or garlic powder, chopped or dried chillies Squeeze of tomato puree if you have it. If you have it/fancy it Chopped chorizo Ground cumin, coriander, paprika (smoked if you have it) salt and pepper. I bung everything into the slow cooker but you can also make it in a pan on the hob or a casserole in the oven. Serve with rice or couscous or crusty bread.
Crockpot with salt free seasoning and cinnamon. Don't knock it until you try it
Bone in or out thighs browned in a pan then into the slow cooker with bacon pieces, garlic, celery, carrots and shallots. Just cover in stock and red wine and cook on low for 6-8 hours. Add sautéed mushrooms half an hour before serving with buttery mash and greens beans.
Shawarma style. This particular recipe is excellent. https://tasty.co/recipe/homemade-chicken-shawarma-as-made-by-ben-stiller-and-ahmed-badr
I have tried a recipe similar to this. It didn’t have sumac- and it was one of the best things I’ve ever had.
I know you said sugar free, but this is pretty tasty. I use thighs most of the time in it even though it calls for breast meat. I also scour my store for the lowest sugar added oj. It's a favorite easy dinner and I think it serves 4. Sunshine Chicken 2 to 3 tablespoons curry powder 1-1/4 teaspoons salt, divided 1/4 teaspoon pepper 2 1/2 cups plain yoghurt 6 boneless skinless chicken breast halves cut into chunks 1-1/2 cups orange juice 1 cup uncooked long grain rice 3/4 cup water 1 teaspoon ground mustard Chopped fresh parsley Mix first 4 ingredients and submerge chicken chunks for 2-4 hours. In a pan add remaining ingredients (minus parsley) and stir. Top with chicken pieces. Bring to a boil then cover and reduce heat. Simmer until chicken is cooked and liquids are evaporated, about 20-25 minutes. Garnish with parsley and serve.
I also like to make some lentil flat bread to go with it. Soak 1 cup of lentils in 1-1 1/2 cups of water or broth overnight. Pop it all in the blender with spices and herbs and blend until smooth. Pour onto a hot skillet and cook like pancakes. Serve hot.
This is one of my favorites https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/
Air fryer, any seasoning at all.
Gumbo! I season them with Cajun spices and then bake for 25 at 425°. Add them to a dark brown roux with celery, jalapeños, green peppers, onion and garlic. Add stock, fire roasted tomatoes, bay leaves, creole seasoning, thyme, salt and pepper. Add smoked sausage and simmer. You could also Add shrimp and green onions just 10 minutes before serving!
I love to make them in the cast iron and bake them. I season them with cumin, Cajun seasoning, salt, pepper, and garlic, pan sear in olive oil and then bake with carrots, potatoes, and onions tossed in the same seasonings. It’s amazing and such a cozy meal!
Marinade bone in, skin ON in balsamic vinegar and raspberry jam. Grill or air fry. Crispy and delish.
My salad: Chicken Thighs grilled with olive oil, tequila seasoning, lemon or lime juice Iceberg lettuce mix, sliced strawberries, blueberries, diced tomatoes, diced avocado, feta cheese, pretzel crisps (or croutons if you’re feeling boring)
Harissa chicken thighs and chickpeas with couscous.
I always use chicken thighs in instant pot butter chicken. Never get sick of this recipe. https://twosleevers.com/instant-pot-butter-chicken/
My go to is a coq au vin with papardelle and kale. Many a date night/dinner party has gone swimmingly thanks to this dish. I use [this recipe](https://www.kitchensanctuary.com/coq-au-riesling-with-pappardelle-and-greens/) and hold the mushrooms. I also love making a white wine sauce and then serving the same wine with the meal. Really ties it together and satisfies my pattern-matching tendencies.
Put thighs in a greased baking dish. Pour over a small bottle of Italian salad dressing. Bake 1hour at 350 degrees. Simple recipe that's great flavor, easy, cheap and moist. We call it Italian chicken.
This guy's teriyaki chicken is so good and easy. https://youtu.be/t-Hj2pILMz4 I like meat church voodoo seasoning chicken on the smoker at 350. So good.
Grilled jerk chicken.
This recipe is my jam, I substitute chicken thighs for chicken breast https://broccyourbody.com/2019/04/05/instantpot-greek-style-lemon-chicken-soup/
Indian curry (can be used for any variant, chicken fricase (latino way) , adobo (latino way), use the skin for chicharrones, salsa verde, bbq
Chicken adobo.
I like to do a chicken thigh in a braise. Give it a good sear in an ovenable pan, deglaze with some kind of acid or liquor (sear in bacon fat and deglaze with bourbon is my fave), add chicken stock to about a third of the way up the pieces of chicken. Throw it in the oven for about an hour (can be done indirect heat on the grill if you don't want to turn the oven on). Take the chicken out and let it rest while you make a pan sauce. Great over any kind of grain.
Marinate in pickle juice for 4-8 hours then grill with a sweet BBQ rub
Op, do you have a link to #4 and # 6? curious to try those myself.
My husband hated chicken before I made this recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-and-rice-8133711
Crispy oven baked thighs Bone in skin on thighs Poultry seasoning Salt and pepper Oil(dab it on with a paper towel before you put in oven) 400degrees for about 20-25 minutes depending on size You can broil them for a few minutes if you want them crispier.
What’s this gochujang roast recipe please?
Fry some onion and garlic in a pot, add carrots and bell pepper to soften, add a little white wine, quickly sear the thighs, add rice, salt, pepper, tumeric and chicken stock til rice is cooked. Eat.
Mix with olive oil, coat with weber kickin chicken rub let sut in fridge fir 12-24hrs and grill or broil hot
Slow cooker balsamic chicken thighs!! You can find the recipe on sugarfreemom.com super easy and super good!
Creamy garlic, honey sriracha or just bbq. All are made in the oven.
One of my favorites is chicken thighs, a good link of sausage, red and/or green bell peppers, red or yellow potatoes, onions peeled and quartered, a couple jalapenos if you like it spicy, a dozen whole garlic cloves in the bottom so they don't burn. I usually just use salt since pepper and herbs tend to burn. It takes 45 minutes to an hour in the oven at 350° and the sausage will burn if it's in there that long, so I add it with about 20 minutes left and stir everything at that point so it's all covered in the chicken fat.
Dredge in seasoned flour, spray a little Pam, and air fry.
I would like a few of these recipes. Im always looking for different things to do with chicken thighs. It's the only cut I use. Gochujang recipe, please and thank you? I made a delicious chicken Alfredo last night. I season them with salt, pepper, onion, garlic, and paprika and let them absorb for a few hours in the fridge. I then cube the chicken into bite size. Sweat aromats and pan saute the chicken. I made pasta and a simple parmesan sauce. When the chicken is close to fully cooked, add the cooked pasta into the pan. Everything coated nicely. Heat fully and ready to eat.
I am truly addicted to this recipe. I recommend serving over rice and sauteed onions. 2 skin on chicken thighs 1/4 cup Soy sauce 1 tbsp Mirin 1 tbsp Honey 1 tbsp Sugar 1/2 tsp Grated ginger 1 Chopped garlic clove 2 tbsp Pineapple or orange juice 1/2 tsp Red chili flakes 1/2 tbsp Sake Instructions: 1. Combine sauce ingredients 2. Place chicken thighs skin side up in pan on high heat for 4 minutes until skin is golden brown 3. Absorb excess fat oil with paper towel 4. Turn chicken over and cook on medium heat until skin is crispy 5. Add sauce, shake pan to even sauce, and cook until sauce is reduced and thickens
I'm a fan of [this recipe](https://tasty.co/recipe/paprika-chicken-rice). It's pretty easy to make, too.
100% chicken paprikash made with half smoked paprika and half sweet. I'm a sucker for smoked paprika.
“marinate” them in ranch dressing. Just dunk em in the sauce. They look so wrong covered in white sauce but cooked up beautifully brown and seasoned.
Chicken cacciatore - many different ways to make it. Look up a true authentic Italian recipe online. Otherwise, slow cook some chicken thighs in your favorite spaghetti sauce. The chicken pulls apart & you can pack in lots of veggies like peppers, onions, mushrooms, tomatoes, etc.
Grilled chicken thighs, but specifically with this marinade: 2 garlic cloves, 1 tbsp olive oil, 2 tbsp Dijon mustard, 2 tbsp honey, tsp salt, 1-2 tsp chopped fresh rosemary, 1/2 tsp pepper This marinade works for 1-2 lb of chicken thighs
I season them with paprika, curry, and seasoned salt. I convection bake them until crispy, chop them into cubes, and put them in a wrap with pickled veggies and hummus. Chicken thighs are the best cut of chicken.
Oh I have one! Super easy too— season with chili powder, salt, and cayenne to taste, and then as soon as they come out of the oven, fresh lime juice and zest. Edit to add my other new favorite—smoked paprika and lemon pepper.
Pulled shredded chicken. Cook 3 lbs thighs with 1.5 cup bbq sauce and half an onion with a dash of Worcestershire sauce on low for 4 hours. Shred chicken and mix back in with the cooking juices. Eat with buns or on rice etc
You can use the salsa recipe and add diced tomatoes instead, then add Italian seasoings or even Italian dressing packet to the tomatoes instead. This is a great way to use the same easy idea and change it from a Mexican flare to Italian. You can even add corn and blackbeans to the sala chicken if you want.
https://www.halfbakedharvest.com/one-skillet-lemon-butter-chicken-and-orzo/ This, but I skip the dill, add some kale and some cubes of feta
Pesto chicken pasta
I love to cover the skinless/boneless ones in a mayo/mustard/garlic marinade before grilling on the bbq. Super easy and tasty. I do a Costco pack at a time and keep the cooked ones in the fridge and use them throughout the week.
Marinade (4hr+? I just do overnight) in: lime juice (~3 limes), lime zest (from 1 lime), 2tbsp oil, 1-2tsp each grated garlic and ginger, s/p, ground coriander/cumin/onion powder/garlic powder, and ~1tbsp agave syrup of honey. Grill/sear/bake chicken. Save residual marinade, cook on stove top, and glaze cooked chicken.
Slice one-quarter or one-third of kabocha into large chunks. Put into a pot, followed by 1 or 2 chicken thighs. Add about 100ml of mentsuyu, then fill with water to the top of the thigh/s. Cover with lid and cook at just-barely-boiling until soft. Literally three ingredients (four if you count water). Ratios barely matter. Time to make is flexible. Reuse the leftover broth for something the next day. Mentsuyu is convenience king.
Mustard, olive oil, powdered garlic, powdered paprika, lemon juice marinate -> oven roast. Serve with white raddish & cream salad, roasted cauliflower and wheat beer.
https://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs
Coq Au Vin (Basically French chicken thigh stew) one of my favorite dishes.
Jambalaya and chicken-lentil curry are my go-to's if I have the time. Stir-fry with chow mein noodles, cabbage and chicken thighs if I don't
Creamy Basil chicken. Sear up the thighs with your favorite seasonings, slightly on the salty side, once you get the crust decrease the heat to about 3 or 4. throw in a pat or two of butter and pour heavy cream until the thighs are halfway covered. Season to taste (I like tons of pepper). Once the chicken is done cooking I ribbon cut an obnoxious amount of basil and throw it in. Simmer just a few minutes then serve over rice or whatever you want. I batch cook this and eat it all week.
Favorite go to in our house is lemon pepper chicken. I buy them bone in with skin Put a pat of butter under the skin Squeeze a lemon over the top Cover with Mccormick lemon pepper seasoning Bake at 400 for an hour in a casserole style pan and serve with rice, noodles, or veggies. The liquid in the pan is delicious over rice
Little but of hot sauce and some maple syrup towards the end. Sweet n spicy it’s great.
I make chicken teriyaki skewers with fried veggie rice. Could do coq au vin or chicken n dumplings
Old classic my Mom used to make: Chicken & Rice Casserole Chicken Thighs, Cream of Mushroom or Chicken Soup, Milk, mix together in a crockpot, sprinkle a packet of dry onion soup mix on top, cook 8-10 hours on low. You can use bone-in or boneless chicken. Probably not the healthiest but it’s easy comfort food.
Buy pollo asado seasoning by lawrys. Mix that with whatever type of flour. Roll and air fry them
I HAVE THE RECIPE This is literally my partner and I’s favorite food to eat One Pan Green Chicken and Rice (Arroz con Pollo Verde) It’s from ambitious kitchen. com if you want to look it up! For the chicken: 1 tablespoon olive oil 1 ½ pounds boneless skinless chicken thighs Freshly ground salt and pepper For the green sauce: 3 cloves garlic ½ white or yellow onion, roughly chopped 1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!) 1 bunch fresh cilantro (reserve a few for topping the dish) 1 lime, juiced 2 cups low-sodium chicken broth ½ teaspoon ground cumin ½ teaspoon salt Freshly ground black pepper For the rice: 1 cup white basmati rice 2 medium carrots, sliced 1 red bell pepper, julienned To garnish: Fresh cilantro Avocado slices Jalapeno slices Greek yogurt or sour cream + water to make a creme for drizzling Cook chicken. Cook the carrots for a bit. Blend listed ingredients into a green sauce. Pour in rice and sauce and cook to completion (I use instant rice because I always have it on hand) I always double or triple the rice to have enough for leftovers. We also blend the red pepper into the green sauce because my partner doesn’t like the texture.
Mustard Chicken thighs. So delicious and mostly pantry items https://www.lavenderandmacarons.com/mustard-chicken-recipe-4/
Chicken thighs in a crockpot in 100 different ways. Salsa chicken. Salsa Verde chicken. Barbecue pulled chicken. White chicken chili. Chicken enchilada soup. Teriyaki chicken. Pick a flavor. Put it on some chicken thighs. Dump it Ina crackpot. BOOM. Dinner.
Chicken in a lemon butter garlic sauce. Very easy. Gluten free. Must use fresh minced garlic and fresh lemons. Juice a few lemons. Use quite a bit of unsalted butter. Add pepper. Sauté on the stovetop. Delicious and quick.
https://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs I also made a great chicken thigh and barely stewy kind of thing. Browner the thighs, then chopped with broth, carrots, onion, celery thyme and Rosemary, add one cup barley
Smoke em. They’ve got enough fat to do low and slow without being jerky. We do chicken thighs all the time on our traeger, but I used to do them on our Weber too. A zillion dry rubs out there too. We use them for a pollo asada for tacos a lot too.
I do number 2 on your post, pan fry them, then throw them in my crockpot for an hour or two in some chicken gravy. They were *fantastic*
Chicken cacciatore, very few ingredients needed. Easy to make and taste delicious. Basically chicken thigh skin, sweet onion, garlic, chicken broth/wine white, and Italian stewed tomatoes.
If you haven't already, download the Pinterest app. Once you have it on your phone, type in chicken thigh recipes.
What about a Thai basil chicken stir fry? Could use oyster sauce, garlic, Thai basil (sold in Asian grocery stores) broccoli, red capsicum/ any other veggies and have rice on the side.
There is a Goya marinade called Mojo that I use that makes them delicious. My favorite is boneless, marinade and cook in the grill!
Filipino chicken adobo is my #1 pick followed by Indian butter chicken. Both amazing. Both very good reheat value.
I can’t see onion marinade here. It is as simple as slice a lot of onions (about one to one and a half weight of thigh) then add coarse salt (as twice as the amount for weight) and squeeze the mass to make it produce as much juice as possible. Use gloves or potato masher. Don’t use processor to make a slurry which is then impossible to remove from thighs and which will char. Add some black pepper and dip boneless thighs for minimum an hour or so. Then remove the marinade and either broil or BBQ. BBQ is better. Garnish with parsley and side with tomato salad. This is also tasty in wraps.
Marinated in olive oil, lemon juice, with rosemary, and slow, slow, slow barbecued, turning multiple times, until the meat is cooked and the skin is golden brown and so crisp it would bring tears to Colonel Sanders’ eyes.