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what o do with chicken thighs. Please send some recipes myway for a no-fail dinner

any recs?

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  1. Made these a couple weeks ago, and my family really enjoyed them:

    Spicy Garlic Cashew Chicken

    1. Absolutely the best thing to do with chicken thighs -- my husband calls this "bitchin' chicken" -- starts with a brine and then a rub of paprika, brown sugar, and lots of other stuff. Throw it on the grill, and it's moist and yummy and messy and perfect for a summer dinner!
      Take a look at http://www.recipecottage.com/outdoor-...

      1. Marinate in a teriyaki-type sauce (I use soy, ginger, garlic) for a couple of hours and then bake and broil until skin is crisp. A family favorite and so easy.

        1. this is a recipe for the truly lazy.

          - 6 chicken thighs, leave the skin on or off, doesn't matter. i prefer off but some swears it's more delicious on. dry them with papertowel. if you want, make shallow slices all around the thigh.
          - 1 small or medium brown onion, coarsely diced
          - 1 clove of garlic, optional, smacked with a large knife
          - 6-8 tbl of soy sauce (obviously 8 would be if you like things salty)
          - 2 tbl of granulated or rock sugar (or brown sugar even)
          - 1 tsp ground black pepper
          - 1/2 to 3/4 cup of chicken broth or water
          - 1 or 2 tbl olive oil depending on how health conscious you are

          get a medium sized pot, heat oil on medium to high heat.
          sautee the brown onion and garlic for 30 seconds or less.
          add in the chicken thighs, about 2 minutes, no need to have it well done at this point.
          add soy sauce and pepper, sautee 30 seconds
          add sugar and broth/water

          turn down heat to low/medium. leave it for 20-30 mins, occasionally stir it. the liquid should still be there but minimal.

          eat with rice
          debone and make a flour tortilla wrap.
          add onto salad with some sort of asian or soy based dressing.

          3 Replies
          1. re: Beignets

            I am not familiar with brown onion....

            1. re: alkapal

              hmm... bombay onion? yellow onion? red onion? white onion?

              http://en.wikipedia.org/wiki/Onion --- it is the one pictured.

              suitable substitutes:
              - shallot, about 3-5

              - leek roots roughly chopped

              if you're not familiar with any of these, just skip it and triple the garlic, it'll taste just fine.

              1. re: Beignets

                I think that is the common yellow onion. Thanks for the recipe, cause I like all of the onion family!

          2. This is an easy recipe I have adjusted to our tastes...think the original was in the Boston Globe:
            3 (or more) tomatoes quartered
            6 (or as many as you want) (boneless) chicken thighs
            Olive oil
            Balsamic vinegar
            Salt & Pepper
            Garlic powder or minced garlic
            1 cup chicken broth
            Minced parsely

            Preheat oven to 400*
            In a bowl combine the tomatoes, S&P, garlic, Oil&Vinegar and set aside.
            In a 9X12 baking dish set the thighs, then squeeze in the tomato quarters between the thighs...the fit will be tight, and they will overlap...it's OK.
            Pour the tomato marinade over all.
            Add chicken broth around the thighs.
            Roast for about 1 hour, or until chicken is cooked through.
            Sprinkle with the minced parsely.
            Let stand for a few minutes.

            I serve this with either jasmine or basmati rice, and a simple garden salad.
            Use crusty bread to mop up the juices.

            1. I dont have proportions , but you make a rub using KOSHER SALT, CHILI POWDER , GARLIC POWDER , CACAO POWDER , THYME , BROWN SUGAR , PEPPER. Rub well into to the chicken ( I make it with boned thights , but it will be good with bone in) , let it marinate et least 1/2 hour , then grill !

              Seve with a mango and red onion salsa , coleslaw or green grapes salsa with mint

              1. This summer I've kind of fallen in love with chicken thighs and whole legs. I am not a big fan of chicken. Seems like you can do *anything* to them and they turn out great if you toss them on the grill.

                Last night I simple BBQ chicken legs. I brined them (water, salt, garlic, fresh rosemary) and made my own BBQ sauce (ketchup, onion, scotch bonnets, garlic, thyme, lemon juice, brown sugar, cumin, smoked paprika). I threw them on the grill and slathered them with sauce while cooking. They were great, nice heat from the hot peppers! I served them with a simple green salad and grilled corn-on-the-cob. If you like crispy skin make sure to salt it well and throw it on the grill skin side down.

                If I don't have time to marinate I throw some fresh herbs and garlic under the skin and that's pretty delicious. I also glaze them with a balsamic reduction and serve with grilled mushrooms. I like spicy stuff and find that simply marinating them in a bag with chili garlic sauce is pretty yummy too. I tend to do a lot of chili and lime marinades so I can serve with black bean salads and fresh corn.

                Chicken thighs are so versatile that I've actually become a chicken fan.

                1. Chicken legs and thighs are the best parts to put into a pot of chicken and noodles, or make into chicken salad. More moist and flavorful than breasts. Heck, we just toss them into the oven with some bbq sauce and call it dinner.

                  1. INDONESIAN SPICED CHICKEN

                    Serves 6

                    1.5 kg (3 lb) chicken thighs, skinned
                    1 large onion, roughly chopped
                    2 cloves garlic, crushed
                    1 tsp grated fresh ginger
                    1/2 tsp ground turmeric
                    1/2 tsp ground pepper (black or white)
                    2 tsp ground coriander
                    1 tsp salt
                    3 fresh kaffir lime leaves (or 3 strips lemon rind)
                    1 2/3 cups (13 oz) coconut milk
                    1 cup (8 oz) water
                    2 tsp brown sugar

                    Trim off any excess fat from the chicken thighs.

                    Place onion, ginger and garlic in a food processor and process until smooth, adding a bit of water if needed. Place the chicken, the onion mixture and the rest of the ingredients in a large pan and slowly bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until chicken is done, stirring occasionally.

                    Transfer the chicken to a greased (I use PAM) baking sheet or broiler pan. Remove the lime leaves or lemon rind. Bring sauce to a boil and keep at a hard simmer until thick, stirring occasionally. Takes about 5-10 minutes. Check for seasoning and add more salt and pepper if needed.

                    While the sauce is cooking down, broil the chicken pieces until the outside is browned and crispy, turning to get both sides.

                    Serve chicken with sauce over rice. Great as leftovers as well...when packing away for leftovers, I'll strip the meat off the bones, so the next serving is easier to eat...no bones to pick through!

                    Serve chicken with sauce

                    2 Replies
                    1. re: QueenB

                      Mmm--this one's going into my recipe box. Thanks, QueenB!

                      1. re: cimui

                        You're welcome. It's one of those that I make over and over. Most likely, the coconut milk in your sauce will break from all of the simmering. Mine always does. It still tastes really good though. Just wanted to make you aware, so you didn't think you did anything wrong.

                        I also didn't notice that I repeated. Ignore that last line of the recipe. ;-)

                    2. Thanks all I am going with a deviled chiken dish from sar moulton. I will let u know how it goes.

                      1 Reply
                      1. Guess I'm too late to help you with tonight's dinner, but for future reference, consult Bittman. He's got a recipe for roast chicken parts with fresh herbs & olive oil. Very nice stuff, easy and it can be done with whatever chicken parts you have (but I usually do thighs or hindquarters).

                        1. Also for future reference: B'stilla is great when made with chicken thighs.

                          1. I prefer thighs for any long braised dishes. Breasts have too little fat and tend to dry out.

                            1 Reply
                            1. re: Kelli2006

                              We actually prefer thighs (bone-in) for EVERY chicken dish from tandoori to cacciatore to anything on the grill. We think it's the most flavorful part of the bird.

                            2. Also late, but this is quick easy and good

                              2 Tsp Olive Oil
                              1 Red Onion, halved and sliced
                              8 Chicken Thighs
                              Tsp salt
                              Ground Pepper
                              1/4 Cup of Orange Juice
                              3 Tbls balsamic vinegar
                              Bunch of Argula, or baby spinach chopped

                              Heat oil in a large skillet over med hi heat
                              Add onion and cook until soft, remove from pan
                              Season chicken and add to pan, Cook until brown on both sides about 5 minutes per
                              Pour OJ and vinegar over chicken. Cover and reduce heat to simmer
                              Cook until chicken is done about 20 mins, remove from pan and keep warm.
                              Increase heat to high add argula, cook until it just begins to wilt.
                              Plate and place chicken thighs on top....

                              1. We've been on a chicken thigh kick lately, too. Our favorite is very simple: slathered in pesto and grilled.

                                1. Korean Spicy Chicken

                                  2 pounds boneless chicken thigh (4 to 6 thighs)

                                  1/2 cup soy sauce
                                  1 cup water or unsalted chicken broth
                                  1/2 cup medium or fine ground red chili pepper
                                  1 cup sugar, brown sugar, corn syrup, or honey
                                  2 fresh red chili or jalapeƱo peppers
                                  1 small Asian pear*
                                  6 garlic cloves, peeled
                                  1 small white or yellow onion
                                  1 inch ginger root, peeled
                                  1 tablespoon pure sesame oil
                                  1/2 tablespoon coarse ground black pepper
                                  3 green onions, finely chopped
                                  1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
                                  (* may substitute 1/2 kiwi or 1 semi-sweet apple)


                                  Trim off any excess fat
                                  Very lightly salt and pepper both sides of each thigh and let stand ten minutes.

                                  Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
                                  In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
                                  Stir well and refrigerate until use.

                                  Place chicken in a mixing bowl, cover with marinade, and mix well.
                                  Cover and place in refrigerator and let stand 4 to 8 hours.
                                  Unused marinade may be refrigerated for future use


                                  Place chicken on hot grill over high heat.
                                  Cook each side until the marinade darkens and a light char appears (two to five minutes per side).

                                  Broiler -
                                  Cook until lightly charred on both sides.


                                  Serve hot with rice and Ban Chan.

                                  2 Replies
                                  1. re: hannaone

                                    That sounds great, hannaone! Is the pear/kiwi/apple for flavor or does it contribute to tenderizing the chicken? Would this recipe work with flank steak? My kids would love this. Thanks!!

                                    1. re: bards4

                                      It's for both. The pear is best, but Asian pear isn't available to everyone. And yes, the marinade would also work for beef, just thin it a little more with beef broth or water.

                                      Forgot to mention that if kiwi or sweet apple is used to cut back some on the sugar.

                                  2. Boneless thighs? If so, here's the paraphrased ga nuong recipe from Andrea Nguyen's Vietnamese Kitchen cookbook. Fresh-squeezed lime juice, fish sauce, black pepper, pinch of salt, and a little oil. Marinate for as little as 30 minutes, and grill. Damn tasty wrapped in a lettuce leaf or tucked inside a french roll w/shredded carrots, etc.