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Boneless chicken thigh recipe needed

I've got some boneless chicken thighs thawed accidentally. But it most of my cookbooks are Asian, and some of my more general cookbooks limit that particular cut to Asian-influenced recipes.

The problem is that my side dishes will be a yellow squash and an heirloom tomato salad, and I don't think an Asian recipe is what I'm looking for for this meal. I need something savory, Greek maybe. Bonus points if there's something that uses goat cheese, since I bought a giant log of the stuff.

Any ideas?

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  1. If they are skin-on, they will grill really well. I like a quick glaze of apricot jam with smoked paprika and dijon mustard. If you want a Greek flavor, mix a little lemon juice with mint, garlic and oregano and marinate it for and hour, then salt and oil it and grill or broil.

    1. Is it skinless too? My friend stuffs cheese under the skin before baking. I have not tried this yet. I usually pound the thighs thin and stuff with cheese & tomato and roll up then rub some mayo on the outside & roll in breadcrumbs. Bake til done.

      1. Saute your SKINLESS thighs in butter and/or olive oil, but don't completely cooked. Remove from pan, then saute some sliced mushrooms, add a clove of chopped garlic, and salt and pepper. Splash some brandy or dry sherry, or if you have it Shao Xing rice wine. Let the liquor cook down a bit.

        Turn off the heat. Put the thighs back into the saute pan, scoop up the mushrooms and cover them. Then cover the thighs and mushrooms with slices of Gruyere or Swiss or Monterey jack cheese over all. Cover the pan. Before you're ready to serve, gently reheat to finish cooking the thighs, and to melt the cheese.

        Have never melted goat cheese, so I don't know if it'd be a disaster on the chicken.

          1. I'd maybe think a roulade of sorts with yer goat cheese, and fresh basil?

            1. This is flavorful meat. Cook it simply to bring that out. I hope the skin is still on.

              Rub with salt and pepper, put skin-up in the smallest pan they will fit in without overlapping (I use a metal-handled skillet). Add unpeeled cloves of garlic or unpeeled tiny onions if you like. Dot generously with (real) butter and roast at 400 until the skin is crisp and well browned. For boneless, probably 45 minutes, or an hour if they're really big.

              Remove the meat (and garlic and onions to a plate), pour off the fat and deglaze on the stovetop. Vermouth works very well, as does cognac, but you can even use water. When the sauce thickens, pour over and around the meat. A sprinkle of thyme leaves, chopped rosemary or other fresh herbs. The garlic cloves and onions will pop easily out of their peels.

              1. Mix chicken thighs with olive oil and sea salt. Sear on inside part first (i.e. not the skin side!), turn and do the same on other side. As they are just cooked through, place a time knob of burrer on each thigh then a splash of balsamic vinegar and a grind of pepper. Serve immediately. Simple and delicious. Now a family favourite at our house.

                1 Reply
                1. re: l_izzie

                  That should have read "tiny" knob of butter!

                2. Oh, you know what else is really good- smoked paprika, salt and pepper. Dust your thighs with those seasonings in your most slap-dash fashion, toss them onto a baking tray and roast at 425 ish for 20 or so minutes. We enjoy this perched on a bed of kale, chorizo and cannellini beans (the thighs perched, not us). Maybe not what you're looking for presently, but in cooler weather......

                  1. I'm certain those who consider themselves serious cooks or purists will scoff at this suggestion. I cook a lot and use every short cut known to man or woman. Get a jar of one of Trader Joe's excellent cooking sauces -- Thai green chili, Cuban mojito, Indian masala with spinach, Italian cacciatore -- pour over chicken and cook for about 40 minutes in a 350 degree oven. If you want to make it more your own, or feel guilty taking credit, add mushrooms, scallions, parsley, etc. I use chicken thighs for this all the time and it is always a hit. Don't see why you couldn't add goat cheese too! Great with your sides.

                    1 Reply
                    1. re: City Kid

                      I make chicken breast paillard on a 12" Simply Nonstick Calphalon griddle pan. I don't use any fats when I cook them.

                      Last night, I experimented with skinless boneless thighs. I attempted to remove as much of the fat as I could without reducing the thighs to tiny bits. I seasoned both sides with with a non-salt herb mix, but added a wee bit of salt, and peppered them. Let them sit a room temperature for an hour. Heated the pan over high heat (gas) for 10 minutes. Put the would-have-had-skin side down first - cooked about 5 minutes, flipped them, and cooked for another, about 4 minutes - sorry, I don't use a timer, I judge by looking and pressing. I let them rest for about 5 minutes. They were juicy, and decidedly better than a chicken breast.

                      The pan is capable of going into a 450 degree oven, I sear steaks on the stove-top for 5 minutes, flip them, then pop pan and steaks into the oven for another 5 for rare or 7 minutes for medium rare, then let rest 5 minutes.