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Boneless, skinless chicken thighs

I would never buy these, but my GF brought a big pack of them home from Costco. Now what the heck to do with them? I need something quick and easy, because I'm working late and getting up early these days. Thanks....

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  1. I bought some when they were on sale and used them in the same way I use boneless, skinless chicken breast. In pasta, stir fry etc.

    1. Not sure why you wouldn't buy these (unless you want to save a few cents by skinning and boning them yourself). Something very good and very simple I do with them is a quick chicken Teriyaki. Position the thighs 8 inches below the broiler. season them and cook to 175 (8 - 14 minutes). Meanwhile heat a sauce of 1/2 cup of soy sauce, 1/2 cup sugar, 1/2 tsp grated fresh ginger, 1 clove garlic. Mix 1/2 tsp cornstarch with 2 TBS mirin and add to the sauce. When the thighs are done, slice them and pour over the sauce. Very good!

      2 Replies
      1. re: bnemes3343

        Thanks. I wouldn't buy them because I'm used to having the bone and skin - I think both add flavor. This teriyaki sounds good; but wouldn't it be even better with bone-in thighs?

        1. re: Bat Guano

          They would probably still be good. I don't think the bones in thighs are as important as they are in the breast meat though. The boneless for this just makes it easy to slice them when they're done (but I definitely would remove the skin first for this recipe).

      2. Toss 'em in a saucepan, pour in enough beer to cover, sprinkle some sugar on top, add a little soy sauce, maybe a little fruit juice (pineapple, orange, apple, etc.) bring to a slow boil and cook (uncovered) until liquids are reduced to syrup, serve on boiled rice with sauce over top.

        1. One of the Chicken Marbella threads says it is good made with skinless breasts. As I was very happy with CM made with regular thighs, I would not hesitate to try it with skinless/boneless. I had the individual ingredients on hand but afterwards realized that olive tapenade could be used as a shortcut. It has all of the CM marinade ingredients except the prunes, which can easily be added. The marinated meat goes into a baking dish, sprinkled with brown sugar, with the marinade ingredients and wine poured on, then baked for an hour. Don't know if that's quick enough.

          This link is about a dish called Aunt Lydia's Chicken. It isn't specific but the sauce - I think they probably mean something in which the chicken is marinated- ingredients are given, as are options for the vegetables and other ingredients. Keep meaning to try this.
          http://chowhound.chow.com/topics/359569

          2 Replies
          1. re: greygarious

            Anyone have more of a recipe for this? Sounds interesting.

            1. re: Atochabsh

              Its all over the net, Google it and you'll have your choice of sites to choose from.

          2. If you have a slow cooker or crockpot , the thighs are delicious cooked in it with cream of chicken soup, you can use any kind of cream soup. Also have used tomato sauce.

            1. Roast at 400 until done, 30 to 40 minutes. Chop them up into small pieces, place in bowl. Add juice of one lemon (for 5 or 6 thighs). Add a teaspoon or two of chopped tarragon and half a chopped onion.

              Make a mayo by putting two egg yolks in food processor, adding more lemon juice, salt, and then drizzling canola oil into the running processor until it emulsifies. Mix the mayo with the chicken mixture, and you have a very fresh and light tasting chicken salad.

              1. I add soy, ginger, garlic a dash of red white wine vinegar, 1 lime juiced, zest of the lime, cilantro is you are cilantro fan like me and 1 small onion. Marinade all day of even over night for the following evening. I either use a grill pan, or outside grill or broiler. A slice and serve with a side of mix grilled squash and a light vermicelli with nothing more than garnished with a little sesame oil and scallions. Easy and simple.

                I also use them in my slow cooker with some red wine, chippolini onions, fennel, garlic, carrots, some tomato paste and diced tomatoes, stock and some fresh herbs. Slow cook on low all day It is rich great dish. I like to serve it with some good crunchy French bread, lightly grilled. NOTE: Sometimes I go a lightly brown the chicken just for a minute and then let cool and put in the crock pot with the vegetables and herbs. In the morning I remove the crock pot to let warm up a little and then before leaving for work add my liquid turn on and let cook. It is a very comforting. Sometimes I add some whole criminis as well. Just depends what I have in the refrig.

                1. I use boneless skinless thighs all the time instead of boneless skinless breasts.

                  My favorite easy way of preparing is to brown on both sides in skillet ~~ then add KC Masterpiece low sugar BBQ sauce and equal amount of water and let them cook until water is evaporated.

                  Makes for delicious thighs I can take to work for lunch.

                  1. I frequently use boneless skinless chicken thighs. I find the meat to be much more flavorful than breast meat. Two of my favorite recipes to prepare using thighs is quick chicken posole and slow cooker jambalaya.

                    2 Replies
                    1. re: ypman

                      Totally agree. Chicken thighs are cheaper than breasts and are pretty much impossible to overcook. Great flavor.

                      1. re: ypman

                        I second jambalaya, tacos, enchiladas, lettuce wraps, quick cassoulet

                      2. I like the bone and skin too, but like the other posters, I use these all the time. They're great to have for super fast meals.
                        Pounded and marinated in tandoori seasoning, then i make wraps w/ mango chutney and lentil salad, one of our favorite picnics.
                        I pound and flour or bread them for chick parm or piccata style dishes.
                        kchurchill's slowcooker w/ wine sounds really good. I bet it'd be really nice shredded up a bit as "bolognese" style pasta sauce for non red meat eating company.
                        They're great for sandwiches. Better than breast and cheaper. If you pound them it's almost instant food.
                        I get them at costco like your GF because they great to have in the freezer for no shopping days.

                        1. I marinade in some simple olive oil and red wine vinaigrette (I use bottled is really stressed and absolutely no time), but it is so quick to make unless you don't have the ingredients. Some garlic, oregano, olive and vinegar. Marinade all day and then grill inside or out and broil.

                          Great in a guesadilla. Add some cheese and some onion a few condiments.
                          Roll up in a tortilla with your favorite veggies lightly pan sauteed.
                          Grill and add to pizza crust with your favorite cheese some mushrooms, sliced onions

                          Great over some penne tossed with fresh arugula some cheese and grape tomatoes and some fresh mushrooms. I add the mushrooms the last minute just to heat up with the pasta, drain and toss with the arugula, tomatoes, chicken and cheese. I use the same marinade (save some from the marinade fr the chicken aside) so you can add it to the pasta to make a light sauce. Some marinated artichokes also are a great quick simple addition chopped up. It is very easy, but still a nice hearty dish. Olives are also great and roasted red peppers as well.

                          1. They're perfect for stir fries or Thai curries. Dinner in no time...

                            1 Reply
                            1. 1 time I bought a GIANT pack, I marinated them all in just a simple vinaigrette and then grilled them all lightly or broiling is fine. Then I bagged them up. I love cooking them that night. But they were great for quesadillas, salads, sandwiches, even through in a saucy pasta dish of your choice. Even a fritatta or hash using leftover potatoes, carrots, peppers and the chicken. Top with a poached egg and some cheese. I don't always like to pre cook that much but it was like 2 weeks of dinners and made live so easy. Besides you could still add lots of other ingredients to make each dish different.

                              1. Stuff and bake, is my favorite way to take advantage of these babies. Of course that's a bit more elaborate than the dish you're looking for, unless you're one of those people who always has stuffing lying around...

                                1 Reply
                                1. re: Will Owen

                                  I always put extra slices of baguettes of bread in the freezer. I usually take it out and quick chop, saute with some butter, garlic and onion and if I don't have peppers or mushrooms I always have roasted reds, I use them and add some cheese. Instant stuffing. Sometimes when I make a stuffing I make extra purposely and stuff in small snack baggies, Just enough for 3-4 thighs.

                                2. I just made a creamy cajun dish with these a few days ago, turned out pretty tasty. Had to go and buy some andouille sausage for it but other than that, it was very easy:

                                  2 or 3 chicken thighs, cut up into bite size chunks
                                  Creole seasoning (I use Tony Chachere's), about 2 teaspoons
                                  1 onion, cut up finely
                                  2 green onions, sliced
                                  2 cloves garlic, crushed
                                  1 red bell pepper, chopped
                                  1 or 2 links of andouille sausage cut up into bite size chunks
                                  2/3 cup low-sodium chicken broth
                                  1/2 cup heavy cream
                                  Fresh parsley for garnish

                                  Season chicken with Creole seasoning. Heat 2 Tbsp. vegetable oil over medium high in a skillet and add the chicken chunks, turning to brown on all sides. Remove from pan, leaving any drippings/oil. Add the onions, bell pepper and garlic....cook til softened, then add the andouille chunks (which are already cooked, that's the only way I can buy andouille here in SW FL). After the andouille cooks for 2 or 3 minutes, add back in the chicken pieces. Add the chicken broth and bring to a boil; turn down heat and cover pan. Let it cook for 20 minutes. Remove lid and add the cream, turning up heat to a simmer and let it thicken. Remove from stove and serve over rice, sprinkled with fresh parsley. *Note: I did add more red cayenne pepper to this as it wasn't hot enough for me...the Chachere's is a little hot but adding more of that includes more salt, too and I didn't want more salt, just more heat. Remember that the sausage is usually pretty salty, too.*

                                  1. i'd use them in a fricassee, chicken cacciatore, or this Eating Well recipe that i love...

                                    http://www.eatingwell.com/recipes/chi...

                                    i also found a thread with a similar query for other ideas...

                                    http://chowhound.chow.com/topics/536388

                                    1 Reply
                                    1. re: goodhealthgourmet

                                      The yogurt marinated chicken dish that I posted on that thread remains a quick and delicious favourite of ours.

                                    2. I forgot one, sorry to send another post. This is one I also use with my chicken that I marinade in just a simple vinaigrette.

                                      I make a casserole with a base of frozen spinach, then topped with 1 large white onion thin sliced. Then mix with the marinaded chicken diced with some of the dressing, black olives halved, artichokes hearts chopped and some zucchini thin sliced in rounds. Top the onion mix and then top the entire casserole with feta and then tomato slices. Salt and pepper and some bread crumbs and olive oil drizzled.

                                      Drain the spinach and put in a casserole dish sprayed with PAM or non stick, Add and spread the spinach out, add the other ingredients and cover with foil and cook 350 for 45 minutes. Remove the foil the last 10 minutes to brown the bread crumbs.

                                      I don't considerate it very gourmet however it is very good and quick. I usually put it all together the night before and then bake (everything except the bread crumbs) It takes about 10-15 to put together and 30-45 depending on the oven to cook, 1 hr great dinner and great leftovers. Serves 8

                                      1. I cook with these all the time and almost never use chicken breasts anymore. They are quick and easy and the dark meat has a nice flavor for so many recipes. One of my favorite preparations is a marsala chicken: http://www.phoo-d.com/2009/02/marsala... It's fairly quick, very tasty, and can be dressed up or down.
                                        Phoo-D

                                        1. For a quick dinner, I cut them up into good sized cubes, and use one of the widely available jarred curry sauces. A little basmati rice, and you have a very quick, delicious Indian meal.

                                          2 Replies
                                          1. re: roxlet

                                            I always did this and then last time I wanted a curry it was too hot to cook so I threw the thighs and sauce into the slowcooker and let them go for about 5 hours or so and it was amazing. I think I will always cook my curries that way from now on if I'm using jarred sauce and not homemade.

                                            1. re: mcgamilton3

                                              i was going to say the same - they are perfect for indian dishes!

                                          2. I like to make a quick stew with artichokes, potatoes, lemon, and olives. It's a recipe my whole family likes and it's quick enough to make for a weeknight dinner.
                                            http://find.myrecipes.com/recipes/rec...

                                            We also like to do a BBQ Chicken Tikka. Marinate them overnight in yoghurt, garlic, ginger, lemon, and whatever spices you like, and then throw them on the grill.

                                            1. Hey! For something a little different you could do a "white" lasagna w/ chicken instead of the traditional meat/red style.

                                              Also, I have recently become a HUGE fan on this quick cassoulet recipe. Seriously - please don't knock it b/c it is a 30 Minute Meal... it is SO tasty, and EVEN BETTER a day or two later: http://www.foodnetwork.com/recipes/ra...

                                              (I've just been doing the chicken and sausage each time I have made it.... scrumptious!)

                                              1 Reply
                                              1. was just leafing thru the Feb issue of Food & Wine & spotted this...

                                                http://www.foodandwine.com/recipes/ch...

                                                1. A dish that my SO mentioned as a "repeat" the other day used BS chicken thighs....basically, I marinated strips of thigh meat in a mixture of grainy Dijon mustard, Texas Pete hot sauce, Tony Chachere seasoning, black pepper and a touch of honey. I then did the 3-dip traditional coating (flour, egg wash, bread crumbs), browned them in a pan with a film of olive oil, and put pieces on top of a salad greens tossed with orange segments and homemade honey mustard dressing.

                                                  Hope this helps! So many good ideas, I'm thinking about picking some up myself....:)

                                                  1. Bat Guano: If you could make it the day ahead, I'd say dust the thighs in flour and try them in this spicy stew - http://www.chow.com/recipes/13562 -- I'm addicted. if not, poach them and then shred and toss with tomatillo salsa and use in enchiladas or the like.

                                                    1. Thanks, all. Turns out my GF had an idea in mind already, this pasta dish with chicken and mushrooms:
                                                      http://www.epicurious.com/recipes/foo...

                                                      But now I have lots of ideas for the ones we've got left. Thanks!

                                                      1. You can substitute your chicken for what they call for. This is a really great recipe and we make it often.

                                                        Good Luck.

                                                        Chicken Thighs Roasted With Ginger, Chiles and Soy

                                                        4 servings

                                                        2 tablespoons minced fresh ginger

                                                        1/2 serrano chile, minced

                                                        2 cloves garlic, peeled and minced

                                                        1/4 cup soy sauce

                                                        1 tablespoon vinegar

                                                        1 tablespoon brown sugar

                                                        1 teaspoon oil

                                                        8 skin-on, bone-in chicken thighs

                                                        Combine all ingredients in a gallon freezer bag or glass bowl. Marinate in the refrigerator for several hours or overnight.

                                                        Preheat oven to 350 degrees. Arrange chicken, skin-up, in a baking dish just large enough to hold the pieces in one layer. Pour all remaining marinade over the chicken and bake for 1 hour and 15 minutes, or until skin is crisp and chicken is well cooked. Serve with the baking juices. (From chef Deborah Schneider of Premier Foods at the Del Mar Fairgrounds and Race Track)

                                                        1. Much more flavor than the equivalent breast meat! I couldn't buy them in the past because the ex wouldn't eat anything but boneless skinless breasts. Problem solved. : )

                                                          1 Reply
                                                          1. Eat them and enjoy!

                                                            When one of my megamarts have chicken thighs on sale for &0.69/lb I buy a bunch of family packs then bone and skin them. These are put into freezer bags for quick meals. I just served some up tonight that was served over an Asian slaw salad. So much better than breasts.

                                                            1. They make a great chicken version of the classic coniglio all'ischitana, or rabbit Ischia style--saute brown in good olive oil with a couple fat cloves garlic, salt, red pepper, and a little white wine, deglazing. Add a handful of cherry tomatoes, halvesd and reduce a bit with rosemary, some thyme, or whatever herbs you fancy. Cook uncovered until thighs are done and you've a fairly slick, not too red pan sauce, probably oiler than you'd planned. Remove chicken, cook spaghetti al dente, and swirl cooked pasta in skillet in a great but not abundant sauce. More fresh herbs. You can add as much tomato (canned plum are OK) as you wish, but the ideal is a dish "in bianco", or with mostly white, concentrated pan juices. Grated pecorino on the pasta. Wine: reds, a nice piedirosso or young aglianico, or, whites, a falanghina.

                                                              1. I was inspired by the thread, I used Chicken Thighs last night to make chicken with 40 clove of garlic, from the BAREFOOT CONTESSA.

                                                                I did not have Thyme in the house, I subbed, fresh rosemary and sage, and added two small diced taters, served with roasted asparagus, zuchini and rice.

                                                                http://www.foodnetwork.com/recipes/in...

                                                                1. I like them grilled and spicy - I'll get a bunch when they're on sale and cook them all, have some with dinner, then keep the leftovers for lunch. I usually marinate them for an hour or so in a mixture of olive oil and Chinese-style hot chili oil, with a little salt, and then sprinkle on some Aleppo pepper or Penzey's Northwoods Fire blend before cooking. If they're to be grilled I put them into the hinged wire basket; if I'm roasting them instead they go on a rack in the big gratin pan, about half an hour at 375º. I do prefer the bone-in ones, but skinning and de-fatting is a bit of a chore I don't mind skipping now and then.

                                                                  1. I use these from Costco mostly for Kung Pao Chicken and Thai chicken curry recipes. Once in a while I'll marinate them in Shark brand sriracha sauce or Linghams sweet chili sauce and grill them (indirect) on the Weber.

                                                                    1. I stuff them with sage and onion stuffing (like turkey stuffing), roll them up tight and lay them in a baking dish seam side down so they'll stay rolled up, pour a little canned chicken gravy over them, and bake them. If you are in a super-hurry you might just cut an onion into eights and roll each thigh around a piece of onion then proceed as above. You could do this the evening before then just put them in the oven when you come home from work.

                                                                      1 Reply
                                                                      1. re: Querencia

                                                                        Good 'ol chicken & rice soup - easy & better the next day

                                                                        Chicken- 4-6 thighs (or whole cut up chicken) I like a mix of wings & thighs
                                                                        Celery - one or two stalks - diced
                                                                        Green bell pepper if you have it - diced
                                                                        Carrot - one large, diced
                                                                        onion & garlic - diced
                                                                        can of Rotel tomatoes - put in blender & blend or leave whole (I like it blended)
                                                                        Crazy Jane mixed up salt or any other seasonings you may like (parsley, etc.)+ black pepper

                                                                        Be generous with your seasonings Put the diced veggies in a large pot & saute in a couple of tablespoons butter
                                                                        Add chicken & cover with enough water to cover about 3 inches above chicken
                                                                        Bring to a boil & then turn to med/low & cook with lid on about 40 minutes. Soup should not be thick, add additional water if needed. Be careful on this so you don't end up with too watery of a soup.

                                                                        Bring everything to a boil, then cook on med low for about 45 min.

                                                                        Add 1 cup of uncooked rice that has been rinsed in a fine mesh strainer, wash till water runs clear.
                                                                        Cook about 45 min longer on med low. Unwashed makes the soup too thick & cloudy.

                                                                        Serve with cornbread for some real "down home" cooking - cheap to make & tastes so good.

                                                                      2. I agree with others that these are perfect for braising (e.g., in Thai curry sauces) because it's difficult if not impossible to overcook them (I've never done so) and they have a bolder flavor than chicken breasts.

                                                                        1. One of the world greatest rustic Italian braises ... it calls for rabbit but works wonderfully with chicken thighs, boneless or with bones ... is on this page ...

                                                                          http://chezpim.com/cook/la-mamma-brai...

                                                                          Recipe is ridiculously simple and easy to prepare. Note that the printed recipe inadvertently leaves out garlic, a correction made in the comments that follow. You want garlic in it. I've made this dish over and over. So have some of my friends. It is truly outstanding.

                                                                          1 Reply
                                                                          1. re: emu48

                                                                            Thank you for posting this link. The story is great, the recipe looks amazing. I will certainly try it with chicken thighs as you suggest.

                                                                            May I ask what kind of wine you use when making this recipe?

                                                                            Thanks again.

                                                                          2. Thai basil chicken ... aka gai pad krapao or pad haropha ... also is wonderful with boneless thigh meat. A million recipes are online. It's a braise or stir-fry rather than a curry. Just Google Thai basil chicken.

                                                                            1. oven baked/fried chicken always comes out great with boneless skinless chicken thighs, put them on a sheet pan becasue even though they are skinless a little fat will ooze and you dont want the bottom to get too soggy

                                                                              any asian inspired stir fry dish in a wok or pan comes out great -stir fry the cut cubes and then add sauce after they are cooked, adds a great mouth feel texture

                                                                              1. Spicy roasted chicken thighs

                                                                                Adapted from a Mark Bittman column dated July 14, 2004. Made occasionally for awhile back around the time of publication as a fast weeknight dinner, then forgot about it for a couple of years. The cayenne option is good, and have also used half an habañero to good effect. Could probably use a whole one. As with most any chicken thigh recipe, the leftovers make good sandwiches if you just remove the meat from the bone.

                                                                                8 chicken thighs
                                                                                5 cloves garlic, minced
                                                                                2 tablespoons minced ginger
                                                                                1 small jalapeno, or cayenne to taste
                                                                                Juice and zest of 1 lemon
                                                                                2 tablespoons tomato paste
                                                                                ½ teaspoon salt
                                                                                1 teaspoon freshly ground cumin
                                                                                2 teaspoons freshly ground coriander

                                                                                1. Heat oven to 400 degrees. Mix all the wet rub ingredients together.
                                                                                2. Rub mixture thoroughly into chicken. Get it under the skin, too. At this point you can cover and refrigerate for up to a day.
                                                                                3. Put thighs, skin side up, in a roasting pan. Roast for 30 to 45 minutes (such variation in size these days!) or until done.

                                                                                Easy peasy.

                                                                                2 Replies
                                                                                  1. re: mcel215

                                                                                    Sure thing. Lemme know if you enjoy...

                                                                                1. Buy some stuffing mix and make up the stuffing. I add sauteed onions and extra sage but do as you like. Then sort of "unroll" the boneless thighs and fill them with the stuffing. Roll them back up and place them in a baking dish seam side down. Pour a can of chicken gravy over the top and bake for an hour at 350*. I buy boneless skinless thighs just to make this. It's good.

                                                                                  1. Do you guys trim the fat off the boneless/skinless thighs? I have a thing about chicken fat that kind of grosses me out and all the boneless/skinless thighs I see at the market seem very fatty.

                                                                                    1 Reply
                                                                                    1. re: blackgrass

                                                                                      Generally no and I'll use less oil when cooking. However, if it's a glob of fat that may not cook down, then I'll cut it off.

                                                                                    2. stir fry it's great with peanut sauce and cilantro - the thigh meat holds up better to strong flavors

                                                                                      1 Reply
                                                                                      1. re: winepoet

                                                                                        For many years I hated thigh meat. It wasn't until I had to start paying for my own groceries (LOL) that I appreciated the value of the thigh (both in taste and pricing).

                                                                                      2. That's what I feed Bruin, our 148lb Ridgeback. He loves it.

                                                                                        1. I like taking the thigh, putting a chunk of provolone in the middle and wrapping it with a piece of prosciutto and sage leaves between the chicken and prosciutto for presentation. Bake til done and cheese is starting to ooze out the end. Pretty and delicious.

                                                                                          Found this one in BH&G - awesome and easy.

                                                                                          German Style Chicken Thighs

                                                                                          Makes: 6 servings

                                                                                          Prep: 20 mins

                                                                                          Cook: 7 hrs to 8 hrs(low) or 3-3.5 hours (high)

                                                                                          Ingredients

                                                                                          1 27 - 28 ounce can sauerkraut, rinsed and drained

                                                                                          2 10 3/4 ounce cans condensed cream of potato soup

                                                                                          1/2

                                                                                          cup water

                                                                                          2 tablespoons Worcestershire sauce

                                                                                          1 1/2

                                                                                          teaspoons dried thyme, crushed

                                                                                          1/4

                                                                                          teaspoon salt

                                                                                          1/4

                                                                                          teaspoon ground black pepper

                                                                                          12 bone-in chicken thighs, skinned (3-1/2 to 4 pounds)

                                                                                          Hot cooked spaetzle or wide noodles

                                                                                          Snipped fresh parsley (optional)

                                                                                          Directions

                                                                                          1. In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.

                                                                                          2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

                                                                                          3. Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.

                                                                                          4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley. Makes 6 servings.

                                                                                          1. This is one of the favorite receipie for my family: Roll out skinless boneless chicken thigh and brush them with the mix of olive oil, salt pepper, and garlic. put them aside. Mix in the blender feta cheese, fresh or frozen mushrooms, spinash, garlic and parsley. Place one spoon of stuffing on the meat and roll it up. Wrap each roll with 2 pieces of bacon. place them in the deep baking sheet and bake for 50 minutes in 375F. It's delicios! I don't add much salt, because there is enough salt in bacon and feta. Enjoy!

                                                                                            1. I recently came across this recipe for "Thai Grilled Chicken Thighs" on Food.com, and it is one of the tastiest, most aromatic things to hit the grill. If you have a few minutes to whip up the marinade (I do it the night before, there's no acid), it will take only a few minutes to cook. I normally make them out of whole thighs that I skin but leave the bone in. Leave them out of the fridge for 30 minutes or so before grilling so they cook evenly. The combination of basil, cilantro, ginger, garlic, chjili, soy sauce, fish sauce, oil and brown sugar make an amazing blend. After the first time I've made it almost weekly this summer. Goes great with grilled zucchini and basmati rice.

                                                                                              http://www.food.com/recipe/thai-grill...

                                                                                              1. Try a Moroccan chicken recipe with chick peas and some cinnamon sticks.

                                                                                                1. I've been putting BSCT on the smoker with a rub. They come out fantastic

                                                                                                  1. I had saved this newspaper clipping for my chicken thighs:

                                                                                                    http://www.theglobeandmail.com/life/f...

                                                                                                    1. I frequently confit them.
                                                                                                      Of course, I prefer them skin on & bone in, but it works fine with skinless boneless too.

                                                                                                      1. One other option is a dish beloved in the Philippines and anywhere else with Filipino communities: Chicken adobo. Recipes for it are all over the web. Basically, it's a braise or stew of chicken pieces in a sauce featuring soy sauce, vinegar, broth and a little sugar. Some adobos include veggies, such as potatoes and/or carrots. Others are just meat and sauce. Served with rice. Everybody loves this dish, and it's not hard to prepare. Best with the dark-meat parts of the chicken. Also can be a pork dish. Don't let the name give you preconceptions: Any Mexican or Spanish dish with "adobo" in its name is something entirely different.

                                                                                                        1. Thank you the thighs sound delicious. Can you email me the recipe? I[m not sure how to get it any other way.
                                                                                                          Thank you,
                                                                                                          Buffalogrammy@aol.com Carolyn

                                                                                                          1. The smoked paprika chicken thighs from the Shiksa in the Kitchen blog are insanely easy and good. Perfect for weeknight dinner and makes awesome sandwiches the next day.

                                                                                                            http://toriavey.com/toris-kitchen/201...

                                                                                                            1 Reply
                                                                                                            1. re: margib

                                                                                                              Wow, that recipe looks fantastic!

                                                                                                            2. One portion, do Thai or Indian curries. Freeze well. Other portion, do cacciatore with lots of mushroom, crimini or regular white -- better the next day. I prefer chicken thighs to breast for better taste.