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bone-in skin-on chicken thighs -- ideas for tasty, cozy, affordable please

Hi hounds! So chicken thighs (bone-in, skin-on) are on sale this week and I'm going to grab a few extra packages. I need some new ideas please! I have some fantastic recipes that I usually use for thighs --mostly Cookbook of the Month recipes like Greek chicken smothered in onions and feta, Chicken Marbella, Mario's cacciatore, a tagine from epicurious (link below). But I'm looking for some new UTTERLY DELICIOUS ideas. Slow-cooked would be great -- I don't mind longer prep time but I'm not into fussy recipes with a kazillion steps unless the payoff is really worth it.

I know it's July, but it's cool and rainy, so comfort food or summery dishes would be great :)

I might like to try Chicken Dijonnaise (Silver Palate).

I'd also be into marinating the thighs in some of the sauce that I'm putting together for sesame noodles tonight. I thought I could just make extra and marinate then bake -- but I'm not sure on cooking time -- 35ish minutes at 350 sound good?

Oh, and here's the tagine I really like. I made it Christmas Eve and my mom went crazy for this one... gave some to my roommate and he raves about it all the time --

Moroccan chicken with eggplant, tomatoes, and almonds:

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  1. It's a fairly well known but often overlooked way to prepare chicken and I love to use it with chicken thighs.

    8 chicken thighs (+/-)
    1 can of beer (the cheap stuff works just fine)
    1/2 cup soy sauce
    1/4 cup pineapple juice

    Drop the chicken into a large pot, pour in the liquid ingredients, bring to a boil (stirring occassionally) over medium/low heat and allow to continue, uncovered, at a soft boil (stirring more often as time passes and liquid evaporates to coat each piece with the liquids and to prevent burning/sticking) until a thin syrup develops in the bottom of the pan.. Plate (I like to put it on a bed of rice) and drizzle some of the syrup over top.
    What makes this recipe so appealing for me is that I can share it with anyone, even inexperienced home cooks, without concern for their getting the amount of ingredients perfectly correct. This recipe allows for a wide range of variables (I sometimes add a bit of fresh chopped ginger to the mix) because the amount of each ingredient is not critical and anyone can "play" with it to adjust for their individual taste.

    17 Replies
    1. re: todao

      I don't have any specific recipes to provide, but how about either:

      Chicken Savoy (Balsamic Vinegar Sauce) ....or

      Chicken Murphy (potatoes, onions and peppers) Sausage optional.

      1. re: fourunder

        Oooo fourunder, you reminded me of Giada's Balsamic Roasted Chicken another FAVORITE of mine and so easy. Here's how I do it:

        I really adore the simplicity of preparation and the gorgeous flavors of this chicken. The leftovers are *amazing* in salads or sandwiches.

        The night before -- marinate a cut up chicken (about 4 pounds. Here you can do breasts, thighs, legs, whatever -- but you want skin-on meat on the bone) in the following:

        1/2 cup balsamic vinegar
        one juicy lemon-- squeeze in all of the juice
        1/4 cup good mustard. I have used Dijon, whole grain... whatever you like
        a few minced cloves of garlic
        1 tsp salt and 1 tsp pepper
        1/2 cup olive oil

        Swirl the chicken around in the marinade so all of the pieces are coated. Cover and pop in the fridge. you can marinate in a giant ziploc, or (as I do) in the same pan -- a glass baking dish 9 x 13 or whatever you are going to use to roast. If you don't have a whole 24 hours, at least let it soak for 3 or 4 hours. But I like this best when marinated overnight.

        The next day, cook at 400 for about 45 minutes, uncovered. You can reduce the cooking liquid on the stovetop if you like, just a little. It makes a luscious sauce. I put it in a pretty bowl/boat for spooning on extra.

        This is one really simple delicious preparation of chicken for anyone new to cooking, new to cooking meat, or looking for a yummy spin on roasted chicken.
        ..................... ........................... ............................
        Then I looked up Chicken Savoy per your suggestion, fourunder -- similar. Cook about 3 lbs cut up bone-in skin-on chicken pieces in a glass baking dish at 450 for 45 to 60 minutes, with a cup of stock, a few cloves crushed garlic, 1 tsp oregano, a few Tbsp olive oil, and 1/4 cup grated Romano cheese (YUM!) Drizzle a few Tbsp balsamic over at any point during the cooking. Turn the chicken and Baste with more oil, vinegar, broth partway through the cooking. I'm going to try it for sure. I am excited about the cheese!

        1. re: foxy fairy

          I love chicken w/ balsamic vinegar. The recipe I have is from Bon Appetit (1991) and is similiar to yours, however it has 1/2 cup chopped onion, 1/4 lb. sliced mushrooms and 1/4 cup chopped fresh basil.

          1. re: lynnlato

            I would really like to add mushrooms. Do you just throw the sliced onions and mushrooms right into the pan with the chicken pieces and roast all together?

            Oh wait, now I see a recipe from Dec 1991 Bon Appetit, but no mushrooms.


            Is this the one you use? Maybe you adapted it for thighs. This one is for boneless skinless breasts, and it's all done stovetop. I am always looking for ideas for boneless skinless breasts, so I will try this one too. Reminds me a teensy bit of the raspberry chicken from Silver Palate -- lots of flavor from raspberry vinegar, a nice tang, and I do that one with the boneless skinless breasts.

            1. re: foxy fairy

              Yep, that's the one I do - but I use chicken thighs.

              I want to try yours, though also. I am always roasting chicken (high heat like you). I need some variations from my usual methods.

              Another favorite of mine is I take marinate chicken pieces in some fresh lemon juice (for 15 mins. - not too long or it'll get mushy). I take the zest of a couple of lemons and mash it w/ Kosher salt and freshly ground pepper in a mortar & pestle. I then spread this on the chicken pieces in the marinade. Pop it in the oven and roast for about 45 mins. at 425-450. Home made lemon pepper chicken - is SO goood. :)

              1. re: lynnlato

                Oh wow. That sounds divine. Lemon and pepper are on the top of my faves list. Thank you for that idea! Can't wait to try it.

                So do you use boneless skinless thighs for the Bon App recipe? I think that sounds great with thighs... more flavorful than breasts. I am kind of getting sick of boneless skinless breasts, honestly, although I do cook them for health-conscious friends. I'm not usually like WOW I can't stop eating this when it's a boneless skinless breast dish... whereas when I cook with skin-on meat on the bone it just adds so much YUMMINESS, of course.

                1. re: foxy fairy

                  Yes, I use both bone-in & boneless - whatever I have on hand. I very rarely buy boneless skinless chicken breasts anymore. It's like chewing on styrofoam peanuts anymore ('course I have started buying strictly organic chicken now and that a little bit better... but still).

                  Do try the lemon zest, salt & pepper - I promise you, you will love it. My daughter gets giddy when I tell her that is what we are having for dinner. And it's practically effortless - gotta love that.

                  1. re: lynnlato

                    That is a great simple recipe. I often marinade mine for the zest and s/p works very well too. Great flavor and crispy skin. Nice recipe that is so simple.

                2. re: lynnlato


                  Can you tell em what the ratio of lemon zest to both the pepper and salt is??? and how many chix thights will it accomodate??


                  1. re: nyfoodjoe

                    I usually just eyeball it. I typically roast 4-5 chicken thighs and used two lemons (zest 'em first). I've never measured. But just think about how mush Kosher salt you would use to season the skins and use that amount, along with the zest from the two lemons and a generous amount of fresh pepper. Sorry I don't have more exact measurements.

                    1. re: lynnlato

                      lynnlato --

                      YUM! I made the lemon pepper chicken tonight, on a rainy thunderstormy evening in Rhode Island. Wow. I will make this again and again. I roasted two thighs (perfect for dinner for one) and followed your guidelines -- zest and juice of one lemon for the two thighs, and lots of salt and pepper. I actually was craving a chicken sandwich so I toasted up some bread, slathered on mayo, and piled on the chicken which was SO FABULOUS, juicy with the crispy lemony skin.

                      Yay! check out the picture! Thank you so much, lynnlato. No wonder your daughter gets so enthusiastic about this recipe!

                      1. re: foxy fairy

                        Yay! Glad it was a success. AND it looks delicious. This is exactly why Chowhound ROCKS. :)

                  2. re: lynnlato

                    That sounds like a way-easier version of the "Perfect Roast Chicken" that someone posted on here a while ago. It involved preserving your own lemons. Too much work. Can't wait to try yours.

                    1. re: lynnlato

                      oh my yumalicious, I must try

                      why are so many so against chicken thighs? they are wonderful and tasty and juicy, so why all the complaints about them when I find chicken breasts often times boring

                      1. re: iL Divo

                        You are not alone. Most of the word prefers dark meat chicken. The preference for breast meat is an American phenomenon. I find it far less tasty and frequently dry.

                        Oops. I just saw that I had posted something very similar back in July of '09 when this thread first was out. Sorry to repeat myself.

            2. re: todao

              I love chicken thighs. I never got it about what it is that Americans love about chicken breasts. They're relatively tasteless, easy to dry out. Give me a chicken thigh any time.

              So I tried your recipe, todao -- or a variation of anyway. I took your basic recipe, including the ginger, but also adding garlic and allepo peppers. I added a bit of canola oil and marinated the thighs for several hours. Then I baked it in the marinade for about an hour at 350, reduced the liquid to less than half and spooned it over the thighs.

              I was expecting something kind of teriaki-like, but the result was surprisingly salty. If I were to do it again, I would cut the soy sauce, probably by half and maybe add a little brown sugar to ensure that the sweetness balanced the saltiness.

              1. re: todao

                This.Looks.Fantabulous. I'm going to follow your instructions when I make it the first time (over the weekend, definitely.) And I'm already playing w/ variations, as you said; minced fresh ginger, maybe bell pepper strips.....wow. DEEEEE-licious sounding. Thanks for sharing it, but I know you're a sharing kinda guy.

              2. I can't tell you how many times I've made this. Easy and delicious. Braised Chicken Thighs with Olives and Basil: http://www.foodandwine.com/recipes/br...

                1. Brown thighs on both sides in olive oil/butter
                  Remove from pan
                  Saute rice in drippings
                  Add a couple cloves sliced garlic
                  Add double amount of chicken broth (as rice used) i.e. 1 cup rice, 2 cups broth
                  Add 1 small can (8 oz) tomato sauce
                  Stir thoroughly and bring to boil
                  Return chicken to pan, cover and lower heat
                  simmer for 20 minutes

                  1. I bone them out and use them in many ways. Boneless ones sometimes go into a Thai coconut curry dish. The sauce is all creamy and the chicken melt in your mouth tender.

                    1. I use thighs for the roast chicken with sumac, za'atar and lemon, from Ottolenghi: The Cookbook. Dead simple, and best if you can marinate for 24 hours.


                      I also like thighs for this Braised Chicken in Aromatic Tomato Sauce, from a Bon Appetit special issue on the Greek Islands, which I adore.


                      And really homey for wet weather is this Chicken Braised with Lemon and Garlic, which cooks in the oven. It calls for whole legs, but thighs would be fine. I like to serve it in shallow soup plates with Marcella Hazan's smothered cabbage, Venetian style, from Essentials of Classic Italian Cooking.


                      2 Replies
                      1. re: Caitlin McGrath

                        wow Caitlin, that Ottolenghi recipe looks amazing!

                        Foxy Fairy, if you want something similar but less involved, just toss the thighs with a bit of olive oil and then some za'atar (I try to cover them completely) and then roast in a hot oven (425) for about 50 minutes. The house will smell amazing, and you can roast some veggies in another pan on the side. Done and delicious! I make this weekly once the weather cools down enough to have the oven hot like that for that long.

                        1. re: Budino

                          The beauty of the Ottolenghi recipe is, it's not much work - slice an onion and a lemon, chop a little garlic, and throw everything together to marinate (I just put it in a ziplock bag in the fridge). Then just roast the next day. Lots of flavor.

                      2. This can be prepared ahead of time and warmed up before you are ready to serve. I usually serve it over rice.

                        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.

                        2 Replies
                        1. re: normalheightsfoodie

                          Very close to what you do except for lemon juiice instead of vinegar, no sugar and more oil. I marinate for no more than 6 hrs. Then bake on a rack for 30-40 mins. Turn oven to broil, flip to skin side down, broil for 10 mins, turn skin side up and broil until brown and crispy. Good hot or cold.

                          1. re: Sarah

                            I will have to try crisping the skins at the end. I have also done it with skinless too.

                        2. Don't forget the Chicken Satay from the Cradle Book. I thought they were quite tasty without being a huge amount of work. I also use chicken thighs in one-pot rice/chicken dishes, no recipe needed, and once every two months, my eating partner insists on some Southern Fried Chicken which we make with only thighs.

                          1 Reply
                          1. re: smtucker

                            sm you are right about the satay! It was yummy. My problem was that I made too much and then I couldn't get into eating the leftovers, for some reason. I could have turned it into a yummy wrap though... maybe with a light dressing with a touch of coconut milk.

                          2. I LOVE chicken thighs. My favorite part of the chicken. Here is a recipe I found a long time ago. It's easy and delicious. I serve it over pasta.

                            Chicken Scarpariello - from Gourmet 2002

                            2 1/2 lb chicken thighs with skin and bone
                            3 tablespoons olive oil
                            1 large onion, chopped
                            2 red bell peppers, cut into 3/4-inch pieces
                            2 to 4 jarred hot cherry peppers in vinegar, drained and finely chopped
                            5 garlic cloves, thinly sliced
                            1/3 cup dry white wine
                            1/3 cup chicken broth
                            1/3 cup chopped fresh parsley

                            Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil.

                            Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt.

                            1 Reply
                            1. re: lynnlato

                              I remember having a dish like this back in New Jersey except it has all you mention plus also Italian Sausage and mushrooms. A great dish to drag a good hunk of crusty Italian bread through the juices.

                            2. http://www.epicurious.com/recipes/foo...

                              i follow this recipe but only use thighs when i don't feel like carving the whole chicken.

                              3 Replies
                              1. re: dmbfiredncr

                                YES! This is what made me fall in love with roasted chicken - AND the "chicken butt"! My daughter and I fight over that little chicken butt just like Thomas Keller did w/ his brother when they were kids. Everyone who I've told of this "recipe" has become a high heat, roasting convert. The Dijon and a sprinkle of fresh thyme are lovely (although not required).

                                1. re: lynnlato

                                  Absolutely my favorite roasted chicken recipe in the world. Salty crispy skin? Just send me straight to flavor heaven. Although no matter what I try, my oven is a big smoky mess after cooking a whole roasted chicken.

                                  1. re: AhhTahoe

                                    "my oven is a big smoky mess after cooking a whole roasted chicken"

                                    I know! Ugh, its awful what a mess it makes of the oven. But it tastes so damned gooooooood.

                              2. I use this old Food & wine recipe with just 4 ingredients with the chicken:

                                Ginger Glazed Chicken
                                4 1/2 -5 oz fresh ginger(piece 6" long)
                                2 garlic cloves peeled
                                2 tbsp olive oil
                                1/4 cup plus tbsp teriyaki sauce
                                4 whole chicken legs, halved (3 1/4 lb)
                                salt freshly ground pepper

                                Preheat oven to 450. Scrape skin from ginger; cut into 1' pieces. Put ginger garlic, olive oil in blender or food processor and process until ginger & garlic are finely chopped.
                                With the machine on, add the teriyaki sauce and process until the mixture is the texture of mustard.

                                In a shallow bowl, slather the ginger glaze over the chicken and let marinate for 10 mins at room temp. Arrange chicken pieces on a broiler pan, season with salt & pepper and bake for about 20 mins, turning once, until cooked through. Set the chcken sin side up and broil for about 1 min to crisp the skin.

                                It's delicious and has been a mainstay in my house for 15 years. It's easy and quick enough for a weeknight served with some couscous and steamed broccoli or snap peas.

                                3 Replies
                                1. re: Phurstluv

                                  Remembered another one foxy fairy, once I reread the title that said <<tasty cozy affordable>>.

                                  I haven't pulled this one out in a while, but it looks good for a cool night. Can easliy be doubled. Just do the chicken in batches.

                                  Chicken with Proscuitto and tomatoes over polenta
                                  Serves 2

                                  4 chicken thighs, skinned
                                  1 Tbsp chopped fresh or 1 tsp dried rubbed sage
                                  Salt and black pepper
                                  ½ cup flour
                                  1 tbsp olive oil
                                  ½ cup dry white wine
                                  2/3 cup yellow cornmeal
                                  2 cups water
                                  1 cup chopped seeded peeled tomato
                                  1 tsp fresh lemon juice
                                  2 very thin slices proscuitto, cut into thin strips
                                  Sage sprigs

                                  Sprinkle chicken with sage salt & pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a skillet over medium high heat. Add chicken, cook 4 minutes on each side. Add wine; cover, reduce heat and simmer for 20 minutes or until chicken’s done.

                                  Meanwhile place cornmeal, salt and pepper in a 1 qt casserole. Gradually add water, stirring until blended. Cover. Microwave on High 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

                                  Remove chicken form pan. Add tomato to pan, cook 11 minute. Stir in juice and proscuitto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs.

                                  1. re: Phurstluv

                                    YES. I love prosciutto, and tomatoes. I'll try this with my usual wine substitute, really fresh lovely unsweetened white grape juice with a splash of vinegar.

                                2. Love chicken thighs. Use your favorite curry with them. Bake till done and enjoy.

                                  1. I love chicken thighs. I have a couple of standard recipes but mostly I create my own

                                    I love to saute them in olive oil and butter with s/p, a little oregano. Once brown remove and add 1 green pepper thin sliced and 1 large onion, 3 tablespoons minced garlic also sliced and 1 small yellow pepper sliced and 2 cups sliced mushrooms. Once browned add 1 cup wine and 1 cup chicken stock (for 8 thighs), I add one can of diced tomatoes. 2 tablespoons fresh basil, 1 bay leave and just let simmer. Cook 1 hour until nice and tender. Serve over a cheesy polenta.

                                    1. A simple marinade of garlic, oregano, lemon juice, all purpose seasoning, basil, s/p and olive oil. Marinade over night and grill the next day. They are perfect. Add your favorite BBQ and perfect.

                                      Also a marinade of lime, oj, olive oil, garlic, ginger and soy and brown sugar. Marinade all day and grill. Excellent.

                                      2 Replies
                                      1. re: kchurchill5

                                        I found out (the hard way) that a citrus marinade for chicken makes the texture mushy after a few hours...so the overnight soak seems a stretch.

                                        1. re: Sarah

                                          I have heard that before, but I have never had a problem with it. I do that marinade all the time.

                                      2. Soy sauce , sugar, rice vinegar, garlic, ginger, sesame oil, wasabi powder. Marinade for 4-6 hours.

                                        Medium low coals or medium gas bone down for 20 min, Skin down for 15, bone down for 10. Let rest for 10-15.

                                        1. Thighs are my favorite chicken part. Even when recipes call for mixed parts, I'll go with all thighs. And so many wonderful dishes. Country Captain is a recent discovery for me, and it's fantastic. When I read the recipe to my mom, she declared she'd not want it, as she doesn't like curry. Guess who scarfed it down.

                                          Serve with rice.


                                          1. easy you say:

                                            --mustard roasted thighs; dijon mustard and bake.
                                            --oil, herbs, potatoes; season thighs with olive oil and favorite fresh herbs. place thighs on a bed of seasoned, peeled and thin-sliced russets. cover and bake; finish uncovered.

                                            1 Reply
                                            1. re: silverhawk

                                              mustard roasted chicken thighs reminded me to look up that recipe for Chicken Dijonnaise.

                                              Silver Palate suggests 1/3 cup mustard for about 2 1/2 pounds chicken pieces. Marinate the chicken in the mustard for two hours. Then put chicken in a baking dish with the mustard, grind on some pepper, pour on 1/3 cup vermouth or dry white whine, and cook it skin side up for 30 to 40 minutes.
                                              Then boil down the juices/mustard a little, skimming fat, and add in 1/2 cup Creme Fraiche or heavy cream. Simmer the sauce for 5 to 10 minutes. I remember someone raving that they've made this for years when we cooked from Silver Palate.

                                            2. Remove skin....Preheat oven to 425*....Dip chicken in buttermilk....roll in seasoned flour.
                                              Melt 1/2 stick margarine/butter in a 9" x 13".....Place thighs in the pan.
                                              Bake 30 minutes uncovered...Turn and bake for 15 minutes uncovered.
                                              Turn chicken again and cover with 1 Can CO Mushroom Soup and 1 cup buttermilk mixed.
                                              Bake an additional 15 minutes. Serve the thighs and "gravy" over rice. Pass the Hot Sauce please!!


                                              1. I do a simple panfried version with lemon that's very popular in this house.

                                                Shake the thighs in a bag with seasoned flour (salt, pepper, paprika, thyme). Cook in a mixture of butter and oil in a deep-sided saute pan over medium heat until browned on both sides and cooked through. Pour lemon juice over the thighs and cover tightly. At this point you have two options: if you like them toothsome, remove the pan from the heat and let sit for ten minutes, then serve; alternatively, reduce heat to low and continue cooking them for half hour or so longer if you prefer the meat falling off the bone. It's a very forgiving dish.

                                                2 Replies
                                                1. re: BobB

                                                  I have no idea what cooking time I'm looking at for the panfried thighs. Cook until browned on both sides and cooked through -- about how long (you know, more or less) would that take?

                                                  1. re: foxy fairy

                                                    Depends on the pan, the size of the thighs, the heat of the stove at medium... overall you're probably looking at about 15 minutes per side, more or less. To check for doneness, stick a sharp pointed knife in near the bone in the center of one and check that the juices are running clear, not pink. Or use a meat thermometer, they should be at least 160°F throughout.

                                                2. Brine and grill.
                                                  One of my very favorite things is simply grilled, juicy, flavorful dark meat chicken pieces with a very simple green salad.
                                                  The best part is that brining needs less than half the time most marinades require.

                                                  1. this is a winter time staple, and i often make it with just thighs : http://www.epicurious.com/recipes/foo...
                                                    If you can get fresh tarragon, it makes all the difference. This is simple enough for a weeknight and tasty enough for guests without breaking the bank.

                                                    2 Replies
                                                    1. re: cassoulady

                                                      My mouth started watering as I read that recipe. Mmmmmmm

                                                      1. re: foxy fairy

                                                        FF- it is a keeper. I have made it literally dozens of times and people always love it. The ingediants are easy to have on hand too.

                                                    2. This is definitely cost effective but not very original, but it is just really good.

                                                      About 4 lbs of chicken thighs; 1 cup sour cream; 1 package dry onion soup mix; 1/2 cup soy sauce.

                                                      Yes it has dried soup mix which I rarely use, but it is a really good dish. Bake 375 for about 1 hour. Salt and pepper to top of the chicken and it will brown up nicely.

                                                      Serve this over some jasmine rice with some chopped scallions.
                                                      1/4 to 1/2 cup of Kikkoman Lite Soy Sauce low sodium
                                                      5 lbs of chicken thighs (can use less, just adjust cooking time)

                                                      1 Reply
                                                      1. re: kchurchill5

                                                        I like the "cost effective but not very original but just really good" concept.

                                                        You know, sometimes in my efforts to be ultra original, I knock myself over procuring these far-out ingredients and making recipes with soooo many steps -- and I end up exhausted and out quite a few dollars, tasting a meal and thinking "Well that was pretty good." That doesn't happen often, but I can't afford time or money for that kind of nonsense at this point. I've been so satisfied with the dishes I posted at the top of this thread, and just looking for more of those that I can return to again and again, something to make when I get home and I"m really tired but just craving home-cooked. You know?

                                                      2. I like to season and brown them well in a skillet, then cook with wine, lemon, herbes de provence, S&P, anything you might want to add. Sometimes I like to put lots of celery in the pan while browning the thighs.
                                                        Stir in some cream toward the end. Season it up again, if necc. Be sure to spoon the sauce over your mashed spuds or parsnips or whatever. Super easy comfort food.

                                                        3 Replies
                                                        1. re: fern

                                                          Yes, fern on the sour cream -- I had totally forgotten that I recently made chicken paprikash for the first time and it was JUST SO GOOD. Your mention of sour cream reminded me.... SO good with egg noodles, and definitely comfort food :)

                                                          I don't cook with wine but I use either unsweetened grape juice + vinegar or unsweetened pomegranate juice + vinegar, with just fantastic results. I like the idea of the lemon, white grape juice, herbs, mushrooms, and the chicken.... mmmmm.

                                                          Mashed parnsips sound great as a side and to grab all of the sauce. Mmmm. Just the other day I saw a creamy parsnip mash recipe in a culinary mystery (The Body in the Gallery, a Faith Fairchild mystery) I was reading and I thought to myself, YUM.

                                                          I also want to try the crispy garlicky roasted potatoes with rosemary that had everyone glowing in October for Cookbook of the Month. It's a Batali recipe, here --


                                                          1. re: foxy fairy

                                                            Darn, I can't take credit for the sour cream idea, I meant regular old cream! Actually, we're more likely to have half & half in the house and I use that instead. I do love sour cream, though, and can't imagine that it wouldn't add something good to so many dishes.
                                                            I remembered using a smothered chicken recipe by Patti LaBelle once. For some reason I think I may have used more celery than called for (I seem to have a thing for celery...). It's been a long time but now I want to try it again.

                                                            I am anxious to hear the results as you cook your way through the ideas posted here!
                                                            By the way, I made your balsamic chicken and we LOVED it. Made it twice. Thanks for that little beauty. :)

                                                            1. re: foxy fairy

                                                              foxy fairy,

                                                              Yes, another old favorite...Chicken Paprikash. I am surprised no one has mentioned it until just now.


                                                              Back to the Chicken Savoy....there's a restaurant here in Northern New Jersey, The Belmont Tavern, which the owner is reputed to have created the dish...it's a real dump that dates back at least 50 years......entirely built on the reputation of their Chicken Savoy, long waits and nasty waitresses. I have friends who go every Monday evening, every week of every year....unless they are out of town.




                                                          2. This is a simple brush on marinade to grill the chicken thighs

                                                            3 tablespoons soy, 1/2 cup melted butter, 4-5 tablespoons minced garlic to taste, s/p, I add a pinch of red pepper flakes for a little heat, and 1 tablespoon of dried parsley. I just keep brushing it on as I grill the chicken. It has great flavor.

                                                            Serve that with creamy scalloped potatoes and parmesan stuffed tomatoes.

                                                            1 Reply
                                                            1. re: kchurchill5

                                                              Sounds like something we'd love. Will bookmark this and let the spousal unit add a new dish to his grilling repertoire. I assume I can sub fresh parsley for the dried? I don't have any dried...just use lots more, right?

                                                            2. This is my go-to for chicken thighs. It's so simple and hardy, and it has bacon, which I love.

                                                              5 Replies
                                                              1. re: ajs228

                                                                I have made that recipe, very good.

                                                                1. re: ajs228

                                                                  YES on the bacon and I really like the short simple ingredient list! definitely going to try this one... I'm going to challenge myself to try pretty much every suggestion on this list! :) Going to get more packages of thighs now. My friends should be thrilled with the results, right?!?

                                                                  1. re: foxy fairy

                                                                    I love thighs, bone/skin or boneless/skinless. Your friends should be very happy.

                                                                    I make one dish but I get the boneless skinless ones lay them out flat and stuff with frozen thawed spinach and a few onions. roll them up and wrap with a slice of bacon. Bake. I make a simple cheese sauce to go on top.

                                                                    1. re: kchurchill5

                                                                      Mmmm. That sounds great. How long do you bake and at what temp? How do you make the cheese sauce?

                                                                      You know I really like your red bell pepper puree with Swiss cheese as a topping for mashed potatoes. YUM :)

                                                                      1. re: foxy fairy

                                                                        I usually bake at 350 middle shelf for about 30-40 minutes depending on how thick the thighs are.

                                                                        I do s/p the thigh first, I like to saute the onion or shallots in butter first and then add to the spinach. Add 1/4 cup dried bread crumbs as well to make the filling. Spread the filling on the chicken and roll up. Wrap with bacon slices. 1-2 pieces depending on the size of the thigh. You can use a couple of toothpicks to hold the chicken together if necessary.

                                                                        I like a swiss cheese sauce, but any cheddar will work too just as well.
                                                                        2 tablespoons butter and flour, 1 cup milk or light cream, 1 cup of grated cheese, and s/p. Just melt the flour and cook a minute, then add the milk and cook on medium to heat up the milk until the sauce begins to thicken, then add the cheese and stir until combined. My friends love this so I always double the cheese recipe.

                                                                        Glad you like the red pepper and swiss. Gives potatoes a new taste, thx.
                                                                        Enjoy the chicken.

                                                                        NOTE: I have done these on the grill, but I usually cook them on medium, you don't want to burn the bacon.

                                                                2. I am making chicken adobo with bone-in drumsticks tonight. Here is the recipe from Serious Eats. It looks super simple. I think I will finish them off on the grill to crisp the skin.


                                                                  2 Replies
                                                                  1. re: Jane917

                                                                    I was just remembering the "Obsessed with Chicken Adobo" thread from a month or two ago! (although I can't find it on search) That thread got so long I was intrigued and made the dish. Even though I usually abhor vinegar, several posters said you HAVE to include the vinegar, so I did, and oh my goodness, it was wonderful!

                                                                    1. re: starbucksbrew

                                                                      which version did you make? would you mind sharing the recipe?

                                                                  2. Another one using dry onion soup mix and bottled catalina dressing. BUT IT'S GOOD

                                                                    8 thighs
                                                                    8 oz Catalina salad dressing
                                                                    1 pkg onion soup mix
                                                                    1 can whole cranberry sauce

                                                                    combine sauce ingredients and pour over chicken on foil lined baking sheet.
                                                                    Bake at 350 for one hour.
                                                                    People would never believe you if you told them how you made it, but it is delicious.

                                                                    4 Replies
                                                                    1. re: laliz

                                                                      laliz, no doubt about it, this is my step-daughter's favorite chicken dish. I must tell the truth, however, I don't always use the salad dressing because it's not something that's in the house often. Doesn't matter what else I make for her, this is the one she requests again and again. I'm not complaining, it is quick and easy to throw together. We always enjoy it.

                                                                      There are so many delicious sounding recipes on this thread, I'm trying to decide between satay or plain S&P, roasted. Don't want to do much cooking but it's cold here so I do want to pop some leg quarters in the oven for our supper.

                                                                      I really love this thread. It's one of my favorite favorites. :)

                                                                      1. re: fern

                                                                        I serve it over chopped romaine, using the cooking juices as "dressing" and feel very good about not eating it with carbs. That makes me happy.

                                                                        1. re: laliz

                                                                          Never would have thought of that, great idea!

                                                                          1. re: fern

                                                                            I also do that a lot, add hot meat or fish onto a bed of lightly dressed mixed baby lettuces, maches or other bitter greens. The warmth wilts the salad underneath and flavors it with the juices of the meat - so good!

                                                                    2. FF,

                                                                      When we see these deals, we go for the "Chicken under a brick" recipe in Alice Waters' "The Art of Simple Food", though it's SO simple that anyone could have published the recipe.

                                                                      We go the extra mile of deboning (save the thigh bones for stock) and brining the filets before cooking.


                                                                      1. The easiest: remove skin (or not) of 6 chicken thighs. Sprinkle with garlic salt and pepper to taste, and about 2 teaspoons of brown sugar for each thigh. Bake 350F for 1 hour.
                                                                        OR drain a small (about 8 ounce) can of crushed pineapple, mix with 1/2 cup maple syrup, up to 1/4 cup lemon juice, 1 or 2 tablespoons prepared mustard, about 2 teaspoons soy sauce. Use 6 skinned (or not) chicken thighs. Salt and pepper the thighs, top with pineapple mixture, bake 350F about an hour. Baste occasionally.
                                                                        OR use the meat from 6 cooked thighs. Chop coarsely, add 1 1/2 cups shredded, *squeezed dry* potato. Add 1 small onion, grated (or chopped very fine). Add 2 tablespoons flour, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1-2-3 shakes Tabasco (to taste), 3 eggs. Mix well, fry as patties. This recipe from Lee Bailey--he served it with fruit salsa. I usually use sour cream.
                                                                        OR mix about 1/2 cup dry fine bread or cracker crumbs with about 2 tablespoons of curry powder. Season 6 chicken thighs with salt and pepper, then roll in the crumb mixture, pressing to coat. Bake 375F about 45 minutes. Easy and addictive.
                                                                        Another from Lee Bailey--really simple, but nice. Season (salt and pepper) 6 chicken thighs, *skin on*, skin side up, snugly placed in an ovenproof dish. Bake in a preheated 400F oven for 20 minutes. Turn off oven (don't open door) and leave for another 30 minutes. The skin and the snug fit keeps them from drying out. One thigh skinned and deboned on a soft roll makes a perfect little sandwich.

                                                                        1. Nothing really beats the coziness of having one's 90 year old grandmother make baked chicken thighs that were simply salted, peppered and coated in bread crumbs. She served them with oven baked potatoes, corn and a simple iceberg lettuce salad with tomatoes. Pretty darn simple, very tasty, and very economical. She surprised us with dinner tonight when we got to her house (well, it's actually my parents' house, but they are on vacation, so we are keeping her company). She forgot that I was going to grill those thighs. Oh well...it rained anyways. ;)

                                                                          2 Replies
                                                                          1. re: Jen76

                                                                            That is so cute. For me, the coziness came from my grandfather's meals :) and no birthday has been the same without his homemade chocolate cakes served in the brownie pan! Unusual for a man of his time, he was quite a cook! That sounds like a fun evening and a great meal for a rainy night, Jen.

                                                                            1. re: Jen76

                                                                              Jen Hope you had a nice night.

                                                                              Hey my grandpa and 95 cooked me a birthday dinner. Baked chicken his way (always thighs) bbq in the oven, baked potatoes stuffed with his mix of butter, sour cream, bacon and chives all mixed together. He used to laugh and say why separate it, it all goes down the same way ... well he was right. It did taste the same (never argue with someone 95 yrs young). Chocolate cake he made, very plain but very good. He put baby food bananas it in. Great cake and he doesn't bake. But this was just his version. And we had his version of baby carrots and peas, he diced carrots very fine it seemed for hours with onion. Never boiled, pan fried as he called it. Just pan sauteed is what is was, but he added a little honey to his and it was great with fresh mint from his garden. I never forgot that dinner. Foxy, If my gramps was alive there may have been a throwdown with chocolate cakes, lol.

                                                                              I hope you seriously enjoyed your dinner. Nothing like a grandmothers or fathers good home cooking to bring back memories. Great times.

                                                                            2. I've made this one several times and loved it: Spicy Roasted Chicken with garlic ,Marjoram and Cherry Tomatoes:

                                                                              I would adjust timing for the thighs instead of bone in breasts.

                                                                              1. 'Figgy Chicken'

                                                                                1 cup sliced onion
                                                                                1 oz pancetta, finely chopped (or substitute bacon)
                                                                                2 tsp dried oregano
                                                                                1 tsp brown sugar
                                                                                1/2 tsp salt
                                                                                1/4 tsp freshly ground black pepper
                                                                                8 chicken thighs, (I sometimes will de-bone)
                                                                                1/4 cup sherry
                                                                                2 tbsp red wine vinegar
                                                                                1 cup chicken broth
                                                                                12 dried figs, quartered
                                                                                3 tbsp chopped fresh parsley
                                                                                1 tbsp chopped fresh thyme

                                                                                Method: (watch video)
                                                                                1. Fresh thyme sprigs, optional
                                                                                2. Heat the skillet over medium-high heat. Add onion and pancetta; saute 3 minutes. Remove from pan.
                                                                                3. Combine oregano, sugar, salt and pepper; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. remove chicken and add port & vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion mixture chicken and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
                                                                                4. Add figs; cover and simmer 8 minutes or until chicken is done. Stir in parsley and chopped thyme. Garnish with thyme sprigs, if desired.

                                                                                I can't give you the link to the recipes, but they are on my blog with video instructions. I'm sure if you are 'net savvy you can find them.


                                                                                1. I use chicken thighs in all sorts of dishes, but a simple favorite is one by Jacques Pepin:

                                                                                  5 Replies
                                                                                  1. re: mcsheridan

                                                                                    Yum! Mcsheridan, I am SO going to make this soon. I am reading The Apprentice right now and am loving it. I adore JP - he's one of the best.

                                                                                    1. re: mcsheridan

                                                                                      I love that one by Jacques Pepin. The skin turns out nice and crispy, the mushrooms and onions and white wine sauce is awesome, and it's all so easy to make in a single pan.
                                                                                      My dad also makes a great Asian-style barbecued chicken (especially good on skin-on, bone-in thighs, or the full wing) - basically you marinade the chicken pieces for a few hours with a few splashes of light soy sauce (Chinese), a spoonful or two of Chinese barbeque sauce (it's actually what it's called; I use Lee Kum Kee) and/or hoisin sauce, lots of crushed up garlic, and grated ginger. I have no idea how he barbecues it - we have a crappy little barbeque and I'm still working on figuring out how to not burn the skin - but I'm pretty sure he also brushes on some honey at the end.
                                                                                      As a side note, for all of you who are taking off the skins... crispy skins are my favourite, so what I like to do is clean off as much fat as I can, collect him in a ziploc in a freezer bag until I have a bunch, and then season both sides with salt and pepper, and fry them in a little canola oil in a frying pan until chewy-crispy. Drain on paper towels - a lot of fat will have rendered out - and eat immediately. Makes a fantastic snack to go alongside beer.

                                                                                      1. re: impulsively

                                                                                        Fry them in chicken fat instead of canola and add some onion and you've got the classic Jewish artery-clogger, gribenes.

                                                                                      2. re: mcsheridan

                                                                                        I know this is an old thread but I tried this recipe for the first time tonight. Really yummy but my skins stuck to the pan meaning I lost most of the best part of the dish.

                                                                                        I cooked it in a Creuset, 3 mins on high uncovered and then at that point tested to made sure it wasn't covered. 17 mins on medium covered, checking twice to make sure the skins weren't burning.

                                                                                        What did I do wrong?

                                                                                        1. re: Jinks

                                                                                          Was the skillet a non-stick one? That's essential for this dish.

                                                                                      3. K.I.S. - Take some good quality, preferably grain fed, chicken thighs/legs squeeze some lemon and rub a bit of olive oil on them and sprinkle liberally with Montréal Steak Spices(I use a brand that has 4 peppers in it also) Place them on a cookie sheet and bake @ 350f for 1 1/2 hrs. That's it - that's all. I usually spread a few veggies(potatoes, carrots, parsnips lightly coated with olive oil) around the chicken. Halfway through the cooking(after 45 min) I add a few onion slices.

                                                                                        1. Wow, some great ideas on this page.

                                                                                          Chicken thighs are my absolute favorite meat on the chicken. Being dark meat, they have all the flavor.

                                                                                          I may just make the Moroccan Chicken w Eggplant, Tomatoes & Almonds you linked to tonight. The eggplants this morning at Trader Joe's were beautiful.

                                                                                          1 Reply
                                                                                          1. re: SilverlakeGirl

                                                                                            Let me know if you like that Moroccan Chicken.... a favorite.

                                                                                          2. Im from the UK, so we know rainy, comfort food here! Try this...

                                                                                            6 chook thighs
                                                                                            8tbsp dijon mustard
                                                                                            8tbsp honey
                                                                                            8tbsp melted butter
                                                                                            1tbsp sweet smoked paprika
                                                                                            juice 1 lemon
                                                                                            poppy seeds

                                                                                            Mix together the melted butter, mustard, lemon, paprika, honey & seasoning (to taste) until the butter has amalgamated. Place chicken thighs in an ovenproof dish, skin side down & prour over half the sauce & cook in a moderate preheated oven for 20 mins. Turn the chicken skin side up, pour over the remaining sauce & sprinkle each thigh with poppy seeds. Cook until chicken is done. Serve with creamy buttery mashed potatoes & blanched green beans.

                                                                                            1. 1 c buttermilk

                                                                                              1/2 cup sour cream

                                                                                              1 T paprika

                                                                                              1 t ground cumin

                                                                                              1 t salt

                                                                                              1 t pepper

                                                                                              Mix well, put into plastic bag:

                                                                                              Add 6 chick thighs.

                                                                                              Zip up the bag and place in frig overnight.

                                                                                              Turn occasionally when you think about it:

                                                                                              Make well seasoned flour, using:

                                                                                              salt/pepper/onion&garlic powder/seasoned salt/paprika [lots of garlic&onion by the way]

                                                                                              now make a well seasoned egg wash.

                                                                                              Take out the chick and let excess fall off, then dip in flour on all sides. Pat pat pat off excess.

                                                                                              Then dip into the egg, let excess drip off, then into the flour again until all coated.

                                                                                              Place pieces in an inch of very hot oil in cast iron skillet and don't overcrowd. Do in two batches if it means they'll steam instead of fry. Fry till golden on both sides. When just golden on both sides, place on paper towel, then onto a sheet pan and place in preheated 400* oven

                                                                                              and bake for 20-25 minutes longer until interior temp is 165*, take out, let rest to residual cook to safe chicken temp.

                                                                                              1. Realize this is an old post, but just made this recipe, and really enjoyed it. Definitely "summery".

                                                                                                Chipotle-mango bbq chicken (courtesy of Guy Fieri)

                                                                                                Serves: 2 to 4

                                                                                                1 1/2 cups mango, peeled, pitted and roughly chopped
                                                                                                3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
                                                                                                2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
                                                                                                2 tablespoons unseasoned rice wine vinegar
                                                                                                4 cloves garlic, peeled
                                                                                                2 tablespoons fresh lemon juice
                                                                                                1 tablespoon canola oil, plus extra for grill
                                                                                                2 teaspoons kosher salt
                                                                                                1 teaspoon freshly cracked black pepper
                                                                                                2 pounds chicken thighs and drumsticks, bone in, skin on


                                                                                                Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.
                                                                                                Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
                                                                                                Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.
                                                                                                Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.
                                                                                                Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

                                                                                                1 Reply
                                                                                                1. re: jovi

                                                                                                  Good thread (had not seen it prior) - thanks for resurrecting. My go-to method for chicken thighs is from epicurious (2011). Makes a bit of mess in the oven, but the results are super:


                                                                                                2. Nothing fancy here, but always homey to me.

                                                                                                  Roast with butter and season salt or prick with fork and roasted drizzled in Teriyaki sauce.

                                                                                                  1. That’s what I usually use for Gypsy Stew. It was one of Rosalea Murphy’s recipes at the Pink Adobe in Santa Fe. Basically throw the thighs in a pot with a couple of quartered onion, a head of garlic, some chicken stock and let simmer for about an hour. While that is going on, roast and peel 8 – 12 poblano chilies. Pull the chicken from the pot, when cool, shred the meat and return to the pot with the chilies and 5-6 tomatoes quartered. Let simmer another 45 minutes and hit with a little vermouth at the end. Serve in bowls with a chunk of jack cheese at the bottom

                                                                                                    1. This is a cliche' but it's reliable, cheap, and good: Sprinkle the chicken pieces very generously with garlic powder and soy sauce, then turn them over and do the other side. Bake them for an hour. After half an hour you can dump over them a can of crushed pineapple, but not necessary. Good with rice or with baked sweet potatoes.

                                                                                                      1. I must be pretty boring. I just season them with salt and pepper. Then, I get a cast iron skillet good and hot and sear them in some peanut oil, lard, or duck fat. Finish them up in the oven, and serve with seasonal vegetables and a scattering of fresh herbs. If I'm feeling fancy, I'll make a pan sauce.

                                                                                                        That's a meal I make once a week. Right now it's pan-roasted chicken with a summer squash gratin :-) My favorite is pan-roasted chicken with spring asparagus though.

                                                                                                        1. so no one has mentioned cutting off the extra globs of fat, or trimming the skin of the excess. Not done? Does everyone eat the skin, or leave it on for flavor and remove before eating?

                                                                                                          3 Replies
                                                                                                          1. re: ochound

                                                                                                            Fat and skin equals flavor so leave it on and eat it. There's rarely more fat than what you need to saute some veggies and finish a pan sauce.

                                                                                                            1. re: ochound

                                                                                                              I trim off the extra skin and clean up the larger globules of fat. It's just my preference when it comes to chicken thighs. Even cooked, I find the fat texture off-putting.
                                                                                                              Ok, trimming the skin is so we don't eat it all, I guess, but then, we eat chicken thighs pretty often.

                                                                                                              1. re: ochound

                                                                                                                hubby LOVES the crispy skin and I'm not surprised-it's to die for

                                                                                                              2. You'll have to remove the skin for this one. A favorite around here is Shoyu chicken. My best friend's neighbor was Hawaiian and we could smell this coming from her house! We've both been making it for years now thanks to her lovely neighbor.

                                                                                                                1 cup soy
                                                                                                                1 cup brown sugar
                                                                                                                1 cup water
                                                                                                                garlic - 2-4 cloves sliced
                                                                                                                ginger - a good tablespoon of fresh
                                                                                                                red pepper flakes - to taste

                                                                                                                Mix together and toss in skinless bone-in chicken thighs and simmer on stove for at least 60 minutes, but the longer the better - but not too long, you don't want to go like 4 hours or anything with the thighs. The above measurements would be good for about 6 chicken thighs, in MY opinion. I like it saucier, so you can double this recipe so you have plenty of extra sauce for rice, to pour over chicken. You could probably put 8-10 in the above mixture but you might be tending to the pot quite a bit to mix around. I've left the pot uncovered and have covered - more likely to cover if the sauce isn't covering all the chicken. So good and so delicious and made with stuff I pretty much always have on hand.

                                                                                                                Love chicken thighs and don't know why more don't buy them regularly! It's pretty much all we toss on the grill, etc. Maybe quarters occasionally - but gotta have the thigh!

                                                                                                                1. oven baked with a seasoned breadcrumb crust...yumm

                                                                                                                  1. The recipe that I've been using lately, I got from Bon Apetit last year. It makes the BEST, unqualifiedly best, pan-roasted chicken thighs I have ever had. The skin shatters like a glass window with a baseball thrown through it; the flesh is juicy and moist and flavorsome. I played around at first, using chicken breasts, and it was a delicious dish, but it is, IMO, better as-suggested. Rinse the thighs; dry; salt and pepper both sides. In a very large ovensafe saute pan, heat 2 T. oil over medium-high heat until hot but not smoking. While the oil heats, turn your oven to 475. Now, when oil is shimmering-hot, place thighs skin-side down in pan, so they're nice and snuggly, and let them saute 2 minutes at that heat. Reduce heat to medium high, and continue cooking chicken skin side down, occasionally re-arranging chicken thighs and rotating the pan so heat is distributed evenly, until fat renders and skin is golden brown, about 12 minutes. Transfer pan to oven, keeping chicky skin-side down, and oven-roast for 12 minuts more. FINALLY: flip chicken in pan, and continue roasting until skin is extra-crispy and meat is fully cooked; about 5 minutes.
                                                                                                                    The beauty of this dish is in the simplicity, which lends itself to every season and all kinds of weather. In Summer, the simplest of side dishes suffice; Panzanella, maybe; and roasted corn and zucchini. In Winter, it gets more complicated, but that's even more fun because since the main takes really zero time/effort, you can pay a little extra attention to the sides; maybe a stuffed potato casserole (Stuffed potatoes NOT stuffed......filling put instead into a casserole, topped with crunchy bacon and cheese and baked - save the skins for a tv night when you have the munchies.) In Fall, serve 'em atop tomato sauced spaghetti squash; or maybe with a wonderful casserole of honeyed spiced squash chunks. You get the drift. Boy did YOU get some great ideas here!!

                                                                                                                    1 Reply
                                                                                                                    1. re: mamachef

                                                                                                                      Just tried this for a quick lunch and it was awesome! Thanks so much :D

                                                                                                                    2. I don't now if this is really a "recipe" but it's inexpensive and we love the flavor of Goya Mojo Criollo

                                                                                                                      dump some of that on the thighs and marinate all day, then grill the thighs over low or indirect heat till done and at the very end, over the coals to crisp up the skin
                                                                                                                      serve with black beans and rice and a nice salad on the side
                                                                                                                      great meal!

                                                                                                                      3 Replies
                                                                                                                      1. re: cgarner

                                                                                                                        Sounds like a recipe to me and a good one

                                                                                                                        1. re: cgarner

                                                                                                                          Yum. I do this all the time. Love the Mojo Criollo.

                                                                                                                          1. re: cgarner

                                                                                                                            "Goya Mojo Criollo"

                                                                                                                            is this an easily found product in the Goya section of a market or a specialty item? please&thank you :)

                                                                                                                          2. Bone-in, skin-on chicken thighs are like the undiscovered country of chicken cookery. Far too many folks consider them a poor cousin to the usual chicken breasts. What a shame, & what fabulous dining so many people are missing out on. I have far too many recipes to post here, but suggest that people get there heads up from their boneless, skinless breasts & start broadening their chicken horizons. They'll be pleasantly surprised.

                                                                                                                            1. I made this one the other night-
                                                                                                                              6 bone-in skin on thighs
                                                                                                                              1 small jar of quince jam(you can sub apricot or orange or even cherry but the best is with quince)
                                                                                                                              2 dashes soy sauce
                                                                                                                              dash olive oil
                                                                                                                              juiceofone lemon, and one lime

                                                                                                                              put thighs skin side down, season with pepper and drizzle with olive oil. empty very small jar (about 1 cup or so) of jam into a bowl, mix with a fork a little soy and juice of lemon and lime.mix until smooth.

                                                                                                                              drizzle sauce over chicken thighs and bake covered at 350 for about 45 min, until it smells good. turn and keep covered for 15 min or so. remove covering and increase heat to 475 and cook another 10 min until juice is nearly gone, turn to broil to really brown the skin completely and serve. really simple but it's delicious.

                                                                                                                              1. I prefer the thighs too. I've been cooking with them for years. Before going low carb, I baked them over white long grain rice in the oven, with chicken broth. I usually skinned them before placing them on the rice. I got started doing this with Uncle Ben's Long Grain and Wild Rice mix, which product has sadly deteriorated in the last 20 years or so. I began mixing up my own mix of herbs finally, because the mix was so expensive and there was so little of it in a box. I liked to add mushrooms and green peppers on top of the rice before placing the chicken thighs on top. I baked for about an hour at 400 deg, if memory serves.

                                                                                                                                I've been braising them in my temporary kitchen. My adult child gave me some lovely homemade chicken stock and I used it twice to braise the skinned thighs. I browned the thighs first, then braised with some veggies, I believe. I think I added potatoes to it for Mr. Sueatmo's sake, but ate mine without.

                                                                                                                                1. Slow Cooker Chicken Adobo:

                                                                                                                                  1 lb. chicken thighs, skin removed
                                                                                                                                  1 lb. chicken wings, skin removed
                                                                                                                                  1/2 C reduced sodium soy sauce
                                                                                                                                  1/2 C apple cider vinegar
                                                                                                                                  4 cloves garlic, chopped
                                                                                                                                  1 bay leaf
                                                                                                                                  Salt and pepper to taste

                                                                                                                                  Cook on low 6-8 hours (high 4-5). Serve over rice.

                                                                                                                                  One of our favorites! Stupid easy and stupid good!

                                                                                                                                  2 Replies
                                                                                                                                    1. re: iL Divo

                                                                                                                                      Nope - just throw in whatever you have. I've done both bone-in and boneless - all works great. When I do the boneless, I normally shred it. It can be white/dark/combo - again, whatever!

                                                                                                                                  1. Thought I'd pull up this thread again since there are some great ideas in here that are worth revisiting.

                                                                                                                                    I tried this recipe for Zesty Braised chicken with Lemon and Capers from Food and Wine a few days ago and really enjoyed it. It combines the best of moist braised chicken (bone-in and skin-on) thighs and picatta flavors. Tender and juicy, and a really delicious pan sauce. I used homemade stock, but I'm sure boxed would work well, too.


                                                                                                                                    I also saw another thread in which c oliver praises Batali's Herb and Cheese-filled boneless skin-on thighs. They are delicious. I managed to bone the thighs without mangling them too much, but I'm guessing most butchers would happily do so.


                                                                                                                                    1. This is my favorite part of the chicken. I get frustrated when I can't purchase chicken thighs from our local co-op.

                                                                                                                                      Lately, I've been loving some chicken recipes from Ottolengthi's Jerusalem. The chicken with caramelized onions and cardamom is amazing. I did a quick google for online; here's a blog post: http://www.turntablekitchen.com/2012/...

                                                                                                                                      His roast chicken with Jerusalem artichoke and lemon is also great: http://www.therecipeclub.net/2012/10/...

                                                                                                                                      I'm trying this from Ottolenghi next time I have chicken thighs: http://chilliandmint.com/2012/04/19/o...

                                                                                                                                      I have also been thoroughly enjoying cooking chicken thighs with the saffron-almond sauce for meatballs in Roden's Food of Spain: http://www.cookingchanneltv.com/recip...

                                                                                                                                      1. I made this lemon chicken the other night with bone-in skin on thighs... very simple, uses pretty much only pantry staples, and super tasty: http://www.inspiredtaste.net/18649/ea...

                                                                                                                                        1 Reply
                                                                                                                                        1. re: juliejulez

                                                                                                                                          That sounds simple and delicious, julie. I'm adding it to pepperplate. Thanks!

                                                                                                                                        2. This is an old thread but I have some chicken thighs in the oven right now and this popped up again, I shall post:

                                                                                                                                          I love chicken thighs and hate when they're not on sale! They're our go-to weeknight dinner since both DH and I have work schedules that are unpredictable, so we can't time dinner well:
                                                                                                                                          In a cast-iron pan, heat a little oil, and place thighs in skin down. Cook until the skins start to release from the pan. Flip them over and put in a 250 degree oven for at least 45 mins, but as long as 2 hours... The skin is crispy and the meat is fall off the bone tender; even if it sits the whole 2 hours+ and begins to get dry, they have a great concentrated flavor so the dry bits are like cracklings.

                                                                                                                                          Often, I'll put a hearty veg in a smaller cast iron in the oven, too - cauliflower, brussels sprouts, or something else that can take the long cook time, and put some lentils du puy in the steamer to cook about 25 mins before the spouse is expected home. A quick dijon cream sauce (shallots, a little of the chicken grease to soften them, dijon, white wine, splash of cream) makes it fancy, but unnecessary. It's a meal that technically takes a couple of hours, but really consists of about 10 mins work. When you're trying to put an infant and a toddler to bed at the same time as make sure dinner is hot and ready to eat as soon as they're asleep, it's a godsend!

                                                                                                                                          1. Trim the skin off and dip in a mixture of plain yogurt, crushed corn flakes, garlic powder, mustard....bake in the oven!

                                                                                                                                            1. My favorite: Browned in olive oil, then braised with rosemary, sage, onions, garlic and most of a bottle of fruity red wine. Handful of olives tossed in during last few minutes of cooking, more oil drizzled on before serving. It's a very simple recipe that calls for rabbit, but it's great with chicken thighs too: http://chezpim.com/cook/la-mamma-brai...

                                                                                                                                              1. Just made last night: brush with a mixture of mayo (I piled it on there pretty thickly.), parmesan and onion soup mix. Bake at 375 for about 45 minutes-ish.

                                                                                                                                                1. my current favorite chicken recipe and perfectly tailored for thigh meat.... http://www.saveur.com/article/Recipes...

                                                                                                                                                  just make the yakitori sauce and grill these babies up. to save time, i just use whole thighs and brush liberally. you can't marinate as the marinade will burn. but this marinade works well with parctically anything... beef, fish, chicken, veggies,etc. salty, sweet and you can spice it up with the japenese chili flakes.

                                                                                                                                                  1. I only occasionally roast whole chickens because we prefer thighs. When I wish to keep it simple I will take a couple packages of thighs (12 total), trim the excess skin and fat, season with s/p and roast them on a flat sheet pan, 375° for about 45 minures to an hour. I cover the pan with foil to make cleanup easier. This is usually a cool weather thing, this time of year they go on the grill.

                                                                                                                                                    1. My simple prep for thighs is to salt and pepper and place on a grill pan with a weight on top. Crispy skin and it only takes about 20-25 minutes. I may have to make this for dinner tonight!