Bonless Chicken Thighs dinner Ideas
Pat dry, dip in flour, shake off excess flour, dip in egg batter, roll in a mixture of bread crumbs and curry (with S&P to taste), place on baking sheet, drizzle with butter and sprinkle with sesame seeds, bake on baking sheet at 350 degrees until golden brown and interior temperature reaches at least 165 - 170 degrees and make sure juices are running clear, remove from oven and place on linen towel to drain.
Serve with couscous prepared in chicken broth and butter with grilled or roasted and nicely browned zucchini.
We've been making boneless skinless chicken thighs almost weekly for the last month+ and having leftovers for lunch during the week. There was a recipe for grilled chicken thighs on Epicurious that uses soy sauce, brown sugar (we use agave), garlic and ginger and it turns out perfect every time with a nice little char on the outside. I would serve that with grilled zucchini and couscous with some raisins and almonds in it and maybe a little bit of curry powder. It's also great with coleslaw or peanut broccoli slaw, or with avocado and tortillas.
The recipe for Chicken Marbella didn't initially appeal to me (not partial to olives) but I made it because a friend raves over it, and now it's one of my favorites. The recipe is readily available online- here's one version: http://simplyrecipes.com/recipes/chic...
I used less brown sugar and carefully scraped the solids off the pieces of meat before baking, so they stay in the liquid and don't scorch. I bake it in a large, oven-safe skillet, and add the step of first browning the skin side on the stovetop, so the fat is well-rendered and the skin in the finished dish is nicely browned and not rubbery. The recipe is forgiving - you can use your choice of wine (all I had the first time was a half-bottle of flat beer, left over from making bread, and it worked just fine). If you buy a jar of olive tapenade, it's already got the capers and vinegar. I like chopped prunes the best, but dried cherries or cranberries would work. I also add some chopped onion to the marinade, and the longer the chicken marinates, the better. Use a zipper bag and mush it up well and often, since there's more solid than liquid in this marinade.
Chicken w/ harissa, chickpeas, veggies served over couscous. Vongerichten's Simple to Spectacular cookbook has a version of this, but I am recalling this from memory. Cut up the chicken, toss with cumin, cardamon, paprika, salt, pepper. Heat olive oil in pan, saute chicken, onion, garlic. Then add veggies (zucchini, tomatoes, roast red peppers, etc). Add a little broth, the chickpeas, harissa (I make my own harissa spice blend). Top w/ mint or cilantro and serve over couscous.
Jerk sauce and then a slow grill over charcoal...
Citrus Tequila marinade, again grilled.
Cooked with figs - this is one of my current faves.
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, skinned and de-boned
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.
Last night I made a variation on a recipe in the current issue of Food & Wine using boneless, skinless chicken thighs. The recipe for grilled red curry chicken (which orig. calls for a whole chicken, flattened) is super simple, marinating and then grilling the chicken in a mixture of red curry paste, a little coconut milk, and a bit of brown sugar. I added freshly grated ginger and lime zest, and served it all with a coconut rice pilaf (which also helped to use up the rest of the can of coconut milk.)