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Chicken thigh recipes?

  • m

I have eight chicken thighs that I need to cook tonight -- any suggestions?

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  1. Super easy: dump a bottle or two of italian dressing on them, let them marinate for a few hours, then bake while still in the marinade. They will be tender, juicy, and yum.

    Easy and even tastier than the Italian route: Mix up soy, teriyaki (be careful to balance well, otherwise they'll be too salty from the soy), a handful of chopped garlic, and a handful of chopped ginger. Allow them to marinate several hours, then cook in the marinade. They will be chock-full of salty, gingery, garlicky goodness.

    I had a friend that swears by thighs for Indian-style chicken: marinated in yogurt, garam masala, and other spices for several hours and then baked in the oven. I don't make them but you might google some good results.

    All of these preparations also yield tasty leftovers that are good cold right out of the fridge.


    10 Replies
    1. re: venera

      Just to be sure -- you bake the chicken with all of the italian dressing marinade? This sounds good -- how long should I bake the chicken?

      1. re: mmg

        Yes, they're literally swimming in the italian dressing as it boils and bubbles all around the thighs. That's what keeps 'em so moist, because I skin them before I cook them.

        I generally put the thighs in a pyrex dish, dump 1.5 bottles of dressing on them, the poke poke poke the thighs all over with a fork so that they can absorb the dressing. I'll poke and turn every now and again while they are marinating.

        I cook them for about an hour at 350. My better half says you can never overcook chicken and never takes them out before 1.5 hours are up. But they'll be done in an hour if you can't wait. :) I never can, because it smells so good and I know how tasty they will be.

        You will need an empty tin or jar to discard all of the italian dressing once you're done cooking them. That gets a little messy. But if you let it cool it will gel, and so less likelihood for spillage.

        1. re: venera

          This sounds wonderful -- unfortunately, I won't have time to marinade tonight, but I'll be trying this out very soon!

          1. re: venera

            how much chicken do you use for the 1 hr recipe? i have thighs with bone. thanks. i wanna try your recipe.

            1. re: agarci73

              If you are cooking pieces, it would be an hour whether you are cooking one or twenty thighs.

              The best bet is to get an electronic thermometer that sounds off when the meat hits a certain temperature. It's much more accurate than doing it strictly by time.

            2. re: venera

              how long do you marinate in the dressing?

          2. re: venera

            Just a quick question on the italian dress marinade/sauce. How healthy would this be? It sounds really good but it also sounds unhealthy.

            1. re: Vg12th

              I would think it would depend on the quality of the dressing, and how much of the dressing you actually eat.

              1. re: Vg12th

                (realizes we're responding to a post made two years ago...)

                1. re: sunshine842

                  I didn't realize the post I commented on was from 2007 until I read your comment above...maybe they will see it.

            2. Cover a cookie sheet with foil, and spray it with cooking spray. Lavishly sprinkle both sides of the thighs with garlic salt and pepper (I skin the thighs, but it works either way). Then, on one side of the thighs, sprinkle brown sugar (about a couple of teaspoons to a tablespoon per thigh, depending on size; if you need to, just sort of mound this up on the thigh). Bake at 350 for at least an hour (this sounds like too long, but it isn't; I've let them go an hour and a half). The thighs will give off lots of juice that sort of caramelizes on the foil into a candy-like substance that at first you can scrape up with a spoon, and later you can pick up like very thin brittle (it may darken and some of it may seem to burn), and they will become quite brown and will essentially fall off the bone.

              1 Reply
              1. re: Marsha

                I made your recipe a couple weeks ago and they were great. I was very surprised to see my boyfriend's "O" face and his eyes roll back into his head. Absolutely delicious. I would recommend this!!!

              2. Thighs make a spectacular chicken paprikash. It's rich and hearty and just the thing for a cold winter night.

                Occasionally I use thighs for a quick curry or stirfry. Much more flavorful than breast.

                1 Reply
                1. re: JungMann

                  Yes! Even BFP likes my paprikash best with thighs, and he usually prefers breast meat in pretty much everything.

                2. An oven-fried chicken? Marinate the chicken thighs in soy sauce, black pepper, garlic powder, etc., dip in egg and dredge in flour, shake off excess flour, bake at 375 degrees.

                  1. from Memories of a Cuban Kitchen - this is one of my favorite recipes for chicken thighs.

                    I don't have the recipe handy, but found this online which is the same:

                    10 Replies
                    1. re: MB fka MB

                      Yummo! -- I'm assuming you just sub the chicken for pork and adjust the cooking times?

                      1. re: yumyum

                        I think the recipe I have calls for longer cooking times - over low heat until the chicken begins to fall from the bone. The chicken really benefits from the overnight marinating. The only change I make is that I prefer to cook the onion in the oil before I add the chicken. This dish is really great the next day, and the sauce is AWESOME. Serve it with white rice and some cuban black beans. Great with whole wheat couscous, too. Mmmmm...

                        I bought sour oranges at Hi-Lo (in my new 'hood in JP) and just made this dish the other night.

                      2. re: MB fka MB

                        Do you actually use sour orange juice (and where do you find it). Substitution?

                        1. re: gsElsbeth

                          Goya has sour orange juice in a bottle. That's what I usually use. It's in the ethnic aisle of your grocery store. And I know for a fact that they carry it in Hi-Lo or any Hispanic market.

                          1. re: SSqwerty

                            mix 2 parts oj and and 1 part lime juice

                            1. re: jcattles

                              Oh yum. Mojo.

                              One of the all-time best marinades. EVAR. For anything.

                              Roast chicken, roast pork, fish...you name it, mojo makes it better.

                              1. re: sunshine842

                                Yes! I was just introduced to Goya Mojo Criollo and have already tried it twice with chicken thighs. Results after a 4-hour marinade were just OK, but a 24-hour one produced excellent flavor. Since the Goya Bitter Orange was on the shelf right next to it, I decided to try that too, and now have some chicken thighs marinating in. They were originally intended for tonight's dinner, but now that I've read the post from MB fka MB above, I'm going to add garlic and oregano when I get home this evening, marinate another day, and try that Cuban Pork Chop recipe tomorrow evening.

                                1. re: Miss Priss

                                  want heaven on a plate?

                                  Marinate a pork roast in Mojo in the fridge for 24 hours. Pitch it in the slow cooker with the marinade, and let it do its thing all day.

                                  Oooh, baby. Roast Mojo pork with black beans and rice and fried plantanos.

                                  1. re: sunshine842

                                    Sounds great. Even though a demanding work schedule and a general disinclination to plan ahead have combined to turn me into a pressure-cooker fanatic, I do have a slow cooker stashed away somewhere. This will definitely motivate me to dust it off and give it a spin! (And just so the pressure cooker doesn't feel rejected, I'll use it to make the beans.)

                      3. Google "Chicken and Ground Nut Stew"

                        1. This is one of my favorites and sooo easy. Start marinating them NOW for best flavor. And use more garlic for sure!

                          Lemon-Garlic Chicken Thighs
                          8 chicken thighs
                          Juice of 1 lemon
                          1 clove garlic, crushed (use more)
                          1/2t thyme
                          Salt and pepper (use white pepper)

                          Wash and pat dry chicken. Place in bowl, toss with lemon juice, garlic and thyme, making sure all sides are coated. Chill for 2 hours or more, turning at least once.

                          Heat oven to 425. Place thighs on rack in shallow baking pan or rimmed baking sheet. Bake about 30 minutes.

                          3 Replies
                          1. re: wyf4lyf

                            I make the same exact thing, but I also add thickly sliced potatoes between the thighs ( I bake the thigh in a pyrex dish, not a rack) to soak up all the lemony-chicken juices while cooking. I serve with extra buttery rice pilaf.

                            OH, I want to make this tonight.

                            1. re: wyf4lyf

                              I make something similar, using lemon zest instead of the juice and a little cumin instead of the thyme. Usually I grill the chicken, and it always just turns out sooo good.

                              1. re: wyf4lyf

                                you should try to make rachael ray's garlic roasted chicken thighs with rosemary . its YUMMO! like she says.

                              2. 3 Guys from Miami's arroz con pollo (one of my favorite chicken dishes) recipe is almost as good as my grandmas ;-)
                                check it out here

                                1. For a quick meal, try Rao's Lemon chicken recipe, easy to get if you google. If this happens again, thighs are the king of braised poultry. Coq au Vin with thighs is the best. Paprikash as others have said are also great.

                                  Personally I only eat thighs which works our perfectly because my girls only eat breasts.

                                  1. Simplest is best. Lay the thighs skin-up in a Pyrex baking dish. Sprinkle with salt and pepper. Slice about 1/3 stick of butter into pats and scatter over the thighs. Roast at 400 until the skin is brown and crisp.

                                    In a second dish, put a couple of potatoes sliced 1/4" to 1/2" thick and a large onion or 2 small ones cut in 1/2" slices. Add salt, pepper and olive oil. Tuck a few unpeeled cloves of garlic in there or between the chicken pieces.

                                    1 Reply
                                    1. re: KRS

                                      That's what I had last night. I cooked them in my convection oven, and they were nicely browned, crunchy and so moist. Squeezed the juice of a lemon on them after the skins were browned. I could have even made a gravy from all the drippings.So good. Served with rice and grenn beans.

                                    2. Corn Flake Chicken is so good with thighs. Dip the thighs in eggs beaten with a little milk. Mix the crushed corn flakes with salt and pepper and dredge the chicken in mixture. Lay the pieces in a baking dish and cook, uncovered in a 350 degree oven for an hour.

                                      1 Reply
                                      1. re: greenstate

                                        I haven't made this in a while, but I want to second it. We pour some canned chicken broth over the thighs which helps keep them even more moist and also supplies added flavor.

                                      2. Get some Walkerswood jerk marinade and rub the thighs and let marinate as long as possible. Then grill. I live in an apartment so I grilled them on each side to get marks and to char the rub and then finished them in a 350 degree oven till cooked through. Its the best Jerk rub I've found with enough spices and flavor.

                                        2 Replies
                                        1. re: ESNY

                                          try that rub on bluefish! Mmmm. I use it on chicken wings for summer BBQs. Parboil the wings first, cool, then add the rub. Marinate overnight and grill over HOT flames to get a crispy skin. So good.

                                          1. re: MB fka MB

                                            Walkerswood jerk Paste on Salmon steaks, on the grill. OMG

                                        2. Loosen the skin on the thighs, place a pat of butter under the skin. Sprinkle kosher or sea salt on top. Roast at 450 for about 25/30 mins - but make sure your have the oven vent on. It will smoke.

                                          1. chicken caccitore--brown the chicken thighs in oil and garlic-add tomato sauce and herbs and cook in the sauce-

                                            1. In keeping with the broiler article posted in NYT, I've been heating my grill pan under the broiler then broiling the thighs. It only takes about 8 minutes.

                                              1. I just was eying a really good sounding Lydia B recipe where the boned thighs are layered with a sauteed mirepoix mixed with Parm and rolled and tied, browned then braised in red wine.

                                                1. soy sauce, maple syrup and pomegranate molasses. in any proportion. you can't lose.

                                                  1 Reply
                                                  1. re: heidipie

                                                    I was hoping my specialty grocery store would have pomegranate molasses, but no such luck. Google now tells me I need a Middle Eastern market ... Instead I used thick & sweet soy sauce, Grade B maple syrup, and Steen's cane syrup ... still good :)

                                                  2. Here's a GREAT recipe - - preheat oven to 500, generous salt, pepper, dried rosemary on thighs - that's IT - - put in oven for 20 min, then drop to 350 for another 35-40 min until done.
                                                    The skin crisps up beautifully & they are delicious!!!

                                                    6 Replies
                                                    1. re: kparke30

                                                      I'd really like to try this but I'm asking myself: nearly an hour to cook thighs? Seems excessive. Perhaps you were cooking the whole bird (cut up)?

                                                      If thighs only (or perhaps legs and thighs), I'm very likely going to try this this week. Thanks for the idea.

                                                      1. re: NYChristopher

                                                        Right. If you broil them, they should be done at around 4 minutes a side.

                                                        1. re: NYChristopher

                                                          I am officially a monkey's uncle.

                                                          I had a dozen thighs last night and I let 'er rip, as suspicious as I was.

                                                          And it worked like a champ.

                                                          OK, the skin could have been a little crisper (I did not season two days in advance as I have been instructed to do by others) and perhaps the meat could have been a little juicer (my roommate suggested leaving it in for 45 minutes), but yeah. For the amount of work that went into it, this was mad easy.

                                                          Roommate also suggested chopping the rosemary to make it easier to consume and on that I won't disagree. What I will say is this: do NOT under season. I used a fair amount of all three spices and it really mattered.

                                                          kparke30, I thank you.

                                                          1. re: NYChristopher

                                                            if you want crispy skin you should make sure the skin is bone dry when when you place in the oven and also think of a 425-450 oven for 35 - 40 minutes. jfood venver understood the reduce thing for chicken, especially dark meat which has so much flavor to handle the high temperature.

                                                            1. re: jfood

                                                              Can also do a dry brine with salt. Let them sit in the fridge over night. This will pull a lot of moisture out of the skin.

                                                              1. re: scubadoo97

                                                                So are you suggesting liberally salting or perhaps burying it in salt overnight?

                                                      2. I am cooking them for 50 of my closest homeless friends tonight at a church. here's what I use:
                                                        boneless/skinless thighs tossed with fresh lime juice, 1/2 of the cillantro (chopped), chipotle peppers & spices. Mix with sauteed oinions & red peppers, s 7 p. Put on baking sheets that hive oil on the bottom. Bake in a hot oven for 30-50 minutes until 165 degrees. Serve with rice & beans & sauteed plantans.

                                                        1 Reply
                                                        1. I discovered this in December and since have made it at least a half-dozen times. Everyone loves it and wants the recipe. Needs to be marinated overnight in yogurt:


                                                          1. stir fry,soup,Shake and Bake sometimes I coat with egg then put on straight curry powder,shake in a bag then bake or fry or put 1/2 rice and 1/2 water in a roasting pan chop vegis in it,onions garlic carrots baby bok choy lemon juice ginger red pepper ect then put the meat on top and cover with curry or terryaki and bake with the lid off.

                                                            1. Yesterday's NYT Dining section had a recipe for chicken thighs stuffed with chard that looks delicious.


                                                              1. CELEBRATE WITH FOOD
                                                                Chicken and ground nut stew..... would be an appropriate dish since its
                                                                'Black History" month now.( February)

                                                                1. I don't like chicken breast in a crock pot but thighs cook great. I like the bone in but skinned so you don't have all of the grease. Put a bit of whatever sauce or marinade you like (not to much because it makes a lot of liquid on it's own) put on low and go to work or wherever. I have even done this with frozen thighs and it worked great. I wasn't a dark meat chicken fan until I tried it this way.

                                                                  1. This ran in the New York Times and it's incredibly easy. I use standard green olives for this:

                                                                    Sautéed Chicken With Green Olives and White Wine for 2

                                                                    Adapted from Gary Danko

                                                                    1 1/2 tablespoons extra virgin olive oil
                                                                    2 leg-thigh pieces chicken, cut in 2, or 4 thighs
                                                                    Salt and freshly ground black pepper
                                                                    1 cup white wine
                                                                    1/2 cup cracked green olives
                                                                    1/2 lemon, thinly sliced, seeds removed
                                                                    1/4 cup broken walnut pieces
                                                                    handful coarsely chopped parsley leaves, for garnish.

                                                                    1. Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.

                                                                    2. With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.

                                                                    3. When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

                                                                    1 Reply
                                                                    1. re: SSqwerty

                                                                      Mmmm, this looks tasty and simple. I would like to try braising it for step 2 rather than cooking stovetop.

                                                                    2. I had the same situation last week. Here's what I did. I browned the thighs (in my case 24) in a bit of bacon fat on medium high heat. (I usually use olive oil.) I removed the chicken from the pan, set it aside, drained off the excess fat, and then I sauteed a thinly sliced very large yellow onion and added a chopped fat garlic clove in the last minute. Scallions or leeks might have made an interesting substitution for the onions. I set that aside and deglazed the pan with Angelica wine. You can use any white wine you like and reduce it as you deglaze the pan. Meanwhile, I spread the thighs in a shallow baking dish, sprinkled some herb of Provence mixture over them, added a few strips of ham and put the onions all over the top. Then I poured the reduced wine over the pan. It needed a bit more moisture, so I added about a cup of water to which I had added a tablepoonful of cider vinegar to offset the sugar in the wine and add a bit more complexity to the flavor. Alternatively, with a dry white wine I probably would have added a few raisins or chopped prunes or apricots. (Easy does it). Other possibilites are some chicken broth (which I didn' have) and a bit of orange or lemon zest. Coriander and herbs like bay leaf, thyme, or rosemary are good in this as well. I covered the pan tightly with foil and put it in a low oven (250) and checked it after an hour and a half. The chicken was fork tender. So I took it out and reheated it two hours later when it was time for supper. I served it with an arroz blanco and a tian out of my head of leftover zucchini, canned chopped tomatoes, olive oil, parmesan cheese, and soft bread crumbs.

                                                                      1. If you have a grill where one part can be made hot while another section can be kept not as hot, Bittman's recipe for Grilled Chicken With Mediterranean Flavors (NYT 9/13/2006, p.D3) is VERY good. Herbs are slid under the skin before grilling.

                                                                        1. I go to whole foods, the indian/thai section has a great sauce that's part spinach/part red sauce of some kind, very spicy... use w/boneless thighs, i serve it w/orzo. Yum!

                                                                          1. puree: 1 bottle bbq sauce, 1 cup soy sauce, 1 jar apricot preserves and 4 cloves of garlic. Pour over thighs and bake at 350. I usually turn the chicken a couple of times to keep any skin from burning

                                                                            1. Coq au vin is great with just thighs

                                                                              1. Yakitori (grilled pieces of chicken on skewers) is quick and delicious. You can use any piece of chicken (gizzards, liver,skin, etc.), but thighs are delicious. Alternate a bite size piece of thigh with a piece of scallion (negi if you can find them) and grill. There are two styles shio (with salt) or with tare (sauce of soy, sake, mirin and sugar). Oishii

                                                                                1 Reply
                                                                                1. re: BigSal

                                                                                  I use thighs for my yakitori. Most of my guests are not big on offal.

                                                                                2. how about a filipino/japanese adobo? using peanut oil lightly brown thighs with garlic and whole pepper corns for 10 minutes; almost cover with a cup of water and a cup of kikkoman; sprinkle a tablespoon of sugar or honey and squeeze in some calamansi or yuzu (be generous) and simmer for half an hour more. garnish with sesame seeds and serve with steamed jasmine rice and pickled radishes or green papaya chutney.

                                                                                  1. I've made this recipe from the NY Times in 2008 called iron pot chicken. Very authentic tasting and the whole family loved it.
                                                                                    Recipe: Iron Pot Chicken
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                                                                                    Published: January 23, 2008
                                                                                    3 tablespoons fish sauce

                                                                                    3 tablespoons sugar

                                                                                    2 tablespoons vegetable oil or olive oil

                                                                                    3 large shallots, cut into quarters, or half a medium onion, cut into 8 wedges

                                                                                    1 pound skinless, boneless chicken thighs, cut into pieces 1 inch square and 3/4 inch thick

                                                                                    10 fresh Thai bird chilies, stemmed and crushed

                                                                                    1 ounce ginger, peeled and cut into fine julienne

                                                                                    1/2 teaspoon freshly ground black pepper

                                                                                    3/4 cup chicken stock or water

                                                                                    2 sprigs cilantro, chopped

                                                                                    Cooked white rice, for serving (optional).

                                                                                    1. In a small bowl, combine fish sauce and sugar; set aside. In a large skillet over medium heat, heat oil. Add shallots or onion and stir until translucent, 1 to 2 minutes.

                                                                                    2. Add fish sauce mixture and stir until sugar caramelizes and turns golden brown. Add chicken and stir until opaque, about 2 minutes. Add chilies, ginger and black pepper, and stir for 2 minutes. Add stock or water, raise heat to high, and bring to a boil. Continue to cook, stirring frequently, until sauce is reduced and thickened and chicken is cooked, about 5 more minutes. Stir in cilantro and, if desired, serve over rice.

                                                                                    Yield: 2 servings

                                                                                    1. please make this recipe for me, i'm a little evangelical about it but my goodness it is delicious! http://simplyrecipes.com/recipes/lemo...

                                                                                      I defy anyone not to sneak a piece from the pan before you serve it, and then groaning with pleasure....

                                                                                      1. Salt them and pan fry them in butter. Lemon optional.

                                                                                        1. Cut up to small pieces, marinate with soy sauce and peanut butter. Panfry till crispy.

                                                                                          1. Lemony braised chicken with tomatoes, olives, onions, and mushrooms.

                                                                                            A new one, definitely a keeper. Could be a roast or a braise, depending on whether you do it in a deep pot (I prepared this in my Le Creuset, cooked without cover at 425 for 1 hour 15 minutes, chicken sitting atop the vegetables) or in a shallow 9 x 13 baking pan.

                                                                                            This is delightful. For 3.5 pounds chicken thighs, I used twice the olive oil/garlic/herb de Provence and added juice of one lemon to this mix. I rubbed that under the skin of each piece. Then I doubled all of the veggies, using red onion and grape tomatoes (cut lengthwise in quarters) and kalamata olives (also chopped in 1/2 or 1/4s). I added two 10-ounce packages mushrooms, quartered, and (EXCELLENT addition) one lemon cut into chunks. I browned the meat first, removed to plate, deglazed with white wine, added the fennel and heated for a minute, threw in veggies and lemon and additional spoon of herbs de Provence, mixed gently, placed chicken pieces atop that, and popped my LC pot into the 425 oven. Mmmmm. Very saucy result. I didn't drain off the fat b/c I wanted something succulent. I served this with a handful of cheese tortellini on the bottom of each bowl. Top with grated cheese. Perfect. Just delicious. Excellent flavor actually infused into the chicken!


                                                                                            3 Replies
                                                                                            1. re: twilight goddess

                                                                                              Adobo Chicken from the nytimes few weeks ago made mine with 3 fresh cayanne peppers killer good just the right amount of heat nice crust too....



                                                                                              1. re: don515

                                                                                                I knew I had to make this recipe when I saw it: A marinade of coconut milk, vinegar, chilies, and swimming in dozens of garlic cloves and black pepper? Awesome. I copied it right away, and this is the sort of recipe where I ALWAYS have the ingredients handy, like carbonara. We don't eat chicken breasts here often, but I couldn't resist, they were so well priced last week I picked up a few packages and froze.

                                                                                                I made this recipe with split chicken breasts because I new I had to make something tasty with them. This recipe's a keeper, easy too. Only thing was, I was expecting more of a coconut flavor, but there is a considerable amount of vinegar in this one, much more than coconut. I may make some adjustments to enhance that flavor in the future. Don thanks for posting this!

                                                                                            2. A few favorites for thighs -- I can provide recipes if anyone is interested

                                                                                              George Lang's chicken paprikash -- excellent. Ideal for cold weather.

                                                                                              Mario Batali's hunter's style chicken (chicken cacciatore) -- I pull the meat off the bone and serve it stew-like. His recipe calls for his tomato sauce with carrots and thyme, mmm, and pancetta, celery, lots of mushrooms.

                                                                                              Molly Stevens's Cider-braised chicken

                                                                                              Chicken Marbella from Silver Palate (I made this with all thighs for Christmas dinner this year) -- this is a recipe that marinates overnight starting the chicken with dried fruit, green olives, vinegar, capers, white wine, brown sugar, bay.

                                                                                              Here's a mouth.watering tagine from epicurious -- I use all thighs (bone-in, skin-on) -- this one features eggplant, almonds, tomatoes, lemon, and the chicken spiced with ginger, cumin, coriander, fennel, paprika, black pepper. Toasty.


                                                                                              1. Teriyaki. Sprinkle them VERY generously on both sides with soy sauce and garlic powder. Bake. If you want to be fancier you can spoon some crushed pineapple over them too before baking.

                                                                                                1. Fuschia Dunlop's recipe for "general Tso's Chicken". Made these tonight, every one had seconds (I tripled the amount). I made this because I knew this recipe was true to the original, and not the abomination my DS's are familar with, so I was careful not to say "I'm making General Tso's". They all want this again tomorrow. They were THAT good, and easy to make.

                                                                                                  2 Replies
                                                                                                  1. re: lilgi

                                                                                                    Super easy - almost cheating:
                                                                                                    Boneless Skinless thighs 1lb marinate in Soy vah or tj 's knock off, marinate a few hours to overnight.
                                                                                                    Grill hot till nice and not over charred and you are done.
                                                                                                    We usually serve with long grain brown rice and steamed brocolli, but it goes with anything. I have had hardcore non thigh/dark meat eaters change their minds after this. Comes out almost like moist pork. Have also used in a variation in bun hanoi instead of pork.

                                                                                                    1. re: trespinero

                                                                                                      True, you can definitely convert a white meat eater with nicely seasoned chicken, sliced small this way and cooked properly. We all love dark meat here, but I'm careful about the way I cook it.

                                                                                                  2. I made chicken thighs tonight and they came out awesome. I used boneless skinless thighs and made a rub/marinade out of garlic, lavender, mint, sumac, lemon thyme, rosemary, salt, pepper and olive oil. Rub that on the thighs and then grill them. Very quick and simple, but the people I had over for dinner raved about them.

                                                                                                    1. Here is a retro recipe - still tasty after all these years.

                                                                                                      Russian Chicken
                                                                                                      4 chicken thighs with skin & bone
                                                                                                      1/2 of an 8 oz bottle Russian Dressing
                                                                                                      1 envelope onion soup mix
                                                                                                      1/4 cup to 1/2 cup of apricot jam

                                                                                                      These measurements are approximate, I just go by taste & number of thighs I will be baking. I have even made just 2 thighs & reduced the ingredients.

                                                                                                      Place thighs in an 8x8 glass pan. Mix other ingredients together & pour over chicken & bake for about 2 hours @ 300 degrees.

                                                                                                      Serve over parslied rice. Juice is very yummy poured over the chicken & rice.

                                                                                                      I have wanted to try some other flavor of preserves, but have always stuck to this since it is so tasty.