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Chicken Thighs with Hot Pineapple Salad

Chicken Thighs With Hot Pineapple Salad

Chicken thighs, everyone! There is nothing new here, right? Wrong. We serve them over a hot pineapple cherry tomato and red onion salad, but not before marinating them in agave syrup, soy sauce, and ginger.

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Ingredients Needed for Chicken Thighs With Hot Pineapple Salad

2 pineapples
10 ounces cherry tomatoes, finely sliced
2 chilis, finely sliced
2 red onions, minced
2 tablespoons, olive oil
2 teaspoons balsamic vinegar
2 teaspoons sesame seeds
2 tablespoons parsley, chopped
1 tablespoon lime juice
salt
pepper
8 chicken thighs, 3-ounce each
1 tablespoon agave syrup
2 teaspoons soy sauce
1 teaspoon ginger powder

How to Make Chicken Thighs With Hot Pineapple Salad

  1. Peel the pineapple and slice it. Set aside 4-5 slices and dice the rest.
  2. Add the diced pineapple to a bowl together with the cherry tomatoes, chili, and red onion.
  3. Keep adding 1 tablespoon of olive oil, the balsamic vinegar, sesame seeds, and parsley.
  4. Drizzle with lime juice, season with salt and pepper, then mix until even. Set aside.
  5. Add the thighs to a bowl and pour over them the agave syrup and soy sauce.
  6. Keep adding the ginger powder and salt to taste, then add the remaining olive oil.
  7. Mix to entirely coat the chicken thighs with the mixture.
  8. Seal the bowl with plastic foil and marinate for 1 hour.
  9. Transfer the marinated chicken thighs to a roomy baking dish and top with the slices of pineapple.
  10. Bake for 1 hour at 380⁰F/190⁰C.
  11. Serve the baked thighs with salad.
Baked Chicken Thighs with Bell Pepper and Cherry Tomatoes

Baked Chicken Thighs With Bell Pepper and Cherry Tomatoes

This is a one-pan low-carb dish where we simply bake herbed skinless and boneless chicken thighs. Let them absorb the smoky bell pepper aroma and the rich flavors of the Italian seasoning. Don’t forget the juicy tomatoes and the healthy and ubiquitous garlic.

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Ingredients Needed for Baked Chicken Thighs With Bell Pepper and Cherry Tomatoes

5 skinless, boneless chicken thighs (13-15 ounces of meat)
½ medium yellow bell pepper, chopped
3 ounces of cherry tomatoes
4 garlic cloves
salt
pepper
1 teaspoon Italian seasoning, store-bought
1 tablespoon olive oil
¾ cup chicken stock

How to Make Baked Chicken Thighs With Bell Pepper and Cherry Tomatoes

  1. Add the chicken thighs, bell pepper, tomatoes, and garlic cloves to an oven-proof skillet.
  2. Season with salt, pepper, and Italian herbs, then add the olive oil and chicken stock.
  3. Bake for 60 minutes at 350⁰F/175⁰C.
Grilled Chicken Thighs with Lemon and Garlic

Grilled Chicken Thighs With Lemon and Garlic

Everybody knows how to grill chicken, right? It may be so, but we think that the secret to finger-licking chicken meat hides in the flavoring process. In this case, for example, we marinate the skinless boneless thighs in a lemony garlic and parsley mixture. And we do this for 3 hours (just be patient and you won’t be sorry).

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Ingredients Needed for Grilled Chicken Thighs With Lemon and Garlic

1 tablespoon lemon juice
2 garlic cloves, crushed
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon pepper
4 skinless, boneless chicken thighs (10 ounces)

How to Make Grilled Chicken Thighs With Lemon and Garlic

  1. Add the lemon juice, garlic, mustard, Worcestershire sauce, olive oil, and parsley to a bowl. Season with salt and pepper and mix until even.
  2. Add the chicken thighs and coat them with the mixture. Cover the bowl with plastic wrap and marinate for 3 hours.
  3. Grill for 10-12 minutes on each side. Optionally, serve with lime wedges.
One-Pan Beetroot and Carrot Roasted Chicken Thighs

Beetroot and Carrot Roasted Chicken Thighs

Roasted chicken thighs can make your mouth water, but you can enhance them even more. You can easily add more flavor and color to the meat with beetroot, carrots, and fennel. And if their aromas get joined by rosemary, orange juice, and hot chili you’re in for a treat.

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Ingredients Needed for Beetroot and Carrot Roasted Chicken Thighs

4 garlic cloves, lengthwise halved
1 tablespoon fresh rosemary
1 fennel, halved
4 medium carrots, lengthwise halved or quartered
1 medium beetroot, sliced
2 teaspoons of olive oil
1 tablespoon orange juice
sea salt
4 skinless, boneless chicken thighs
1 teaspoon chili powder

How to Make Beetroot and Carrot Roasted Chicken Thighs

  1. Add the garlic, rosemary, fennel, carrot, beetroot, 1 teaspoon of olive oil and the orange juice to a bowl. Season with sea salt and mix until even. Set aside.
  2. Add the chicken thighs, the remaining olive oil, and the chili powder to a bowl. Season with sea salt and mix to coat the meat.
  3. Transfer the coated chicken thighs and the vegetable mixture to a roomy baking dish. Bake for 60 minutes at 400⁰F/200⁰C.
One-Pot Chicken Thighs with Chorizo and Potatoes

One-Pot Chicken Thighs With Chorizo and Potatoes

This hearty decadent dish combines chicken meat and pork sausage into a warming one-pot delight. Frying the chorizo and the veggies in the drippings from the fried chicken thighs lets you combine the aromas from the two types of meat with the tang of the vegetable mixture. Try this filling food especially in winter.

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Ingredients Needed for One-Pot Chicken Thighs With Chorizo and Potatoes

½ cup flour
1 tablespoon paprika
4 chicken thighs
8 ounces of chorizo, thickly sliced
1 onion, quartered
2 small potatoes, quartered
1 medium celery stick, chopped
2 garlic cloves, crushed
2 teaspoons of lemon zest
salt
pepper
2 cups of canned tomatoes
¾ cup chicken stock
3 bay leaves
3 fresh thyme sprigs

How to Make One-Pot Chicken Thighs With Chorizo and Potatoes

  1. Add the flour and paprika to a bowl and mix them together. Coat the chicken thighs with this mixture.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the coated chicken thighs. Fry them on both sides for 4 – 5 minutes. Remove from heat.
  3. Add the chorizo to the same skillet over medium heat. Fry and stir them in the chicken thigh drippings until they turn dark red, or for up to 6 minutes.
  4. Add the onion, potatoes, and celery. Stir them in. Add the garlic, lemon zest. Season with salt and pepper. Cook and continuously stir for 2 – 3 minutes.
  5. Transfer to a saucepan over low heat. Add the canned tomatoes, chicken stock, and bay leaves. Stir in.
  6. Place the fried chicken thighs on top, add the thyme, cover with the lid, then simmer for 35 minutes.
Mozzarella-Topped Chicken Thighs with Sweet Soy Sauce

Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce

Good old chicken thighs, anyone? Cook these ones three times in a row. First fry them coated with oregano and basil, second, fry them a little more in the sweet soy sauce, and third, roast them together with mozzarella and cherry tomatoes. A mixture of irresistible flavors!

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Ingredients Needed for Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce


For the chicken thighs:

12 ounces of bone-in, skin-on chicken thighs (3 thighs 4-ounce each)
salt
pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon vegetable oil

For the sauce:

1 teaspoon vegetable oil
2 garlic cloves, diced
1 teaspoon soy sauce
1 teaspoon brown sugar
5 ounces of cherry tomatoes, halved
3 ounces of fresh mozzarella for the topping (3 slices 1-ounce each)

How to Make Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce

  1. For the chicken thighs:

    Add the chicken thighs to a bowl and season them with salt, pepper, dried oregano, and dried basil. Mix and rub to coat them.

  2. Heat the vegetable oil in a skillet over medium heat, then add the coated chicken thighs.
  3. Fry them on both sides until golden brown.
  4. For the sauce:

    Heat the vegetable oil in a skillet over low heat. Add the garlic, soy sauce, and brown sugar. Cook and stir for up to 1 minute.

  5. Turn the heat to medium, add the chicken thighs and cook them 1 – 2 minutes more. Stir and turn to coat them with the sauce. Remove from heat.
  6. Top each chicken thigh with 1 slice of fresh mozzarella, add the cherry tomatoes and roast for 40 minutes at 410⁰F/210⁰C.
White Wine Chicken Thighs and Lentils

White Wine Chicken Thighs and Lentils

For this one, cook the thighs separately to enjoy more of their flavor. In fact, use the same skillet with the drippings and aromas left from the previous ingredients – bacon, veggies, and chicken. This way, you’ll get a bunch of beautifully mixing flavors. Then just add white wine, mustard, and yogurt for the final round.

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Ingredients Needed for White Wine Chicken Thighs and Lentils

For the bacon:

2 teaspoons of olive oil
4 ounces of bacon, chopped

For the veggies:

2 teaspoons of olive oil
1 medium onion, chopped
2 medium carrots, sliced
4 shallots, quartered

For the chicken thighs:

1 pound bone-in chicken thighs
4 garlic cloves
salt
pepper

For the final dish:

½ cup white wine
1 tablespoon whole grain dijon mustard
¼ cup yogurt
5 ounces of cooked green lentils
4 ounces of green beans, chopped
1 tablespoon fresh parsley

How to Make White Wine Chicken Thighs and Lentils

  1. For the bacon: Heat the olive oil in a skillet over medium heat and add the bacon. Cook and stir until crisp. Transfer them on a paper towel.
  2. For the veggies: Using the same skillet, add the olive oil, onion, carrot, and shallot. Cook and stir for 5 minutes, then transfer to a bowl.
  3. For the chicken thighs: Using the same skillet, add the chicken thighs skin-side down and the garlic cloves. Season with salt and pepper and cook for up to 5 minutes, or until dark brown. Remove the garlic cloves after 1-2 minutes.
  4. Turn the thighs and cook for 2-3 minutes more. Transfer them to a dish.
  5. Assemble all: Using the same skillet, add again the cooked veggies, the fried bacon, and then the white wine. Stir a little. Add the mustard and yogurt and stir them in.
  6. Place the chicken thighs skin-side up. Add the cooked lentils, green beans, and parsley and stir them in.
Garlic and Wine Sauce Chicken

Chicken Thighs in Garlic Wine Sauce

These chicken thighs are first fried, then cooked in a wine, garlic, and rosemary mixture, until they get soft and the liquid reduces into an incredibly flavored sauce. Eat the garlic cloves also, they’re delicious!

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Ingredients Needed for Chicken Thighs in Garlic Wine Sauce

2-3 teaspoons of olive oil
4 chicken thighs
salt
pepper
10 garlic cloves, peeled
1 cup white wine
4 rosemary sprigs

How to Make Chicken Thighs in Garlic Wine Sauce

  1. Heat the olive oil in a skillet and lay the chicken thighs in it, skin-side up. Season with salt and pepper and fry for 2-3 minutes per side.
  2. Throw in the whole garlic cloves and cook them for about 30 seconds, moving the skillet.
  3. Pour in the white wine and add the rosemary sprigs. Cover with a lid and simmer for 30 minutes.
  4. Before serving, sprinkle chopped chives on top.
Cheesy Caramelized Onion Chicken Thighs

Cheesy Caramelized Onion Chicken Thighs

Chicken and caramelized onion can work wonders for your palate. First, fry the chicken thighs in olive oil. Then caramelize the onion by slow-cooking it in olive oil and butter. This adds extra flavor to your dish. Ultimately cook them together and let their aromas beautifully intertwine.

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Ingredients Needed for Cheesy Caramelized Onion Chicken Thighs

For the chicken thighs:

1 pound bone-in chicken thighs
salt
pepper
1 teaspoon Italian seasoning
¼ cup olive oil

For the onion chicken:

2 tablespoons of olive oil
1 tablespoon butter
2 medium onions, chopped
¼ cup cognac
salt
pepper
1 cup beef stock
1 tablespoon flour
2 teaspoons of Italian seasoning
2 ounces of provolone cheese, sliced (4 slices)
4 ounces of parmesan, grated

How to Make Cheesy Caramelized Onion Chicken Thighs

  1. For the chicken thighs:

    Place the chicken thighs on the work surface and score them. Season them on both sides with salt, pepper, and Italian seasoning.

  2. Heat the olive oil in a skillet over medium heat and add the chicken thighs. Cook them until golden brown on each side. Set aside.
  3. For the sauce:

    Add the olive oil and butter to an oven-proof skillet over low-medium heat. Melt the butter and add the chopped onions.

  4. Cook and stir until tender. Add the cognac and season with salt and pepper. Continue to cook until onion is golden and caramelized.
  5. Add the beef stock and flour. Cook and stir until reduced.
  6. Add the cooked chicken thighs and season them with Italian seasoning. Add 1 slice of Provolone cheese over each chicken thigh and top it with grated parmesan.
  7. Bake for 25 minutes at 360⁰F/180⁰C.
Marinated Chicken Thighs with Warm Kale Salad

Marinated Chicken Thighs With Warm Kale Salad

After you marinate the meat in a sweet marinade, it only takes a little while to actually cook the chicken thighs and the warm kale salad. Serve the dish with some cooked rice and a few crushed almonds, for an extra crunchy twist!

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Ingredients Needed for Marinated Chicken Thighs With Warm Kale Salad

2 tablespoons of canola oil
3 tablespoons of fish sauce
3 tablespoons of brown sugar
2 garlic cloves, sliced
4 boneless chicken thighs
¼ cup vegetable oil
1 onion, julienne sliced
1 red chili pepper, sliced
3.5 ounces of kale, chopped
½ cup crushed almond (optional)

How to Make Marinated Chicken Thighs With Warm Kale Salad

  1. Add the canola oil, fish sauce, brown sugar, and garlic to a bowl. Stir to combine the ingredients.
  2. Add the chicken thighs to this mixture and let them marinate for 30 minutes.
  3. Heat 3 tablespoons of vegetable oil in a skillet and add the chicken thighs. Fry the chicken thighs until well-done. Set them aside.
  4. Add the remaining vegetable oil to another skillet. Add the onion and red chili, then cook until the onion softens. Also, add the kale and cook it until it wilts.
  5. Serve the chicken thighs with cooked kale. If you want, sprinkle crushed almonds on top.
skillet chicken thighs with grapes and pimento olives

Skillet Chicken Thighs With Grapes and Pimento Olives

Let’s try a new and delicious variation of the interplay between sweet and salty. This time pair the fried chicken thighs and pimento stuffed green olives with white and red grape sweetness. And enrich the flavors even more with white wine and rosemary.

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Ingredients Needed for Skillet Chicken Thighs With Grapes and Pimento Olives

3 bone-in, skin-on chicken thighs
salt
pepper
2 tablespoons of olive oil
2 red onions quartered
6 garlic cloves
4 ounces of green olives stuffed with pimento
½ cup white wine
3 fresh rosemary sprigs
6 ounces of grapes
fresh parsley, chopped, for garnishing

How to Make Skillet Chicken Thighs With Grapes and Pimento Olives

  1. Place the chicken thighs on the work surface and season both sides with salt and pepper.
  2. Heat the olive oil in a skillet over medium heat, add the thighs, and cook them both sides until golden brown. Set them aside.
  3. Add the onion and garlic to the same skillet, lower heat, and stir. Add the pimento stuffed olives and stir-fry for 20-30 seconds.
  4. Add the white wine and cook until it starts boiling. Stick a rosemary sprig in each chicken thigh then add them into the skillet. Also, add the grapes. Bake for 15 minutes at 360⁰F/180⁰C.
  5. Garnish with fresh parsley.
Baked Eggplant Fan and Chicken Thighs

Baked Eggplant Fan and Chicken Thighs

Eggplants have an incredible taste, so let’s cut them in a fan pattern and bake them with other veggies and with fried chicken thighs. Eggplants’ bitter-tangy taste will mix deliciously with the other flavors. And the fans not only look fancier, but they also cook much faster. Serve them warm or cold.

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Ingredients Needed for Baked Eggplant Fan and Chicken Thighs


For the chicken thighs:

3 chicken thighs (aprox. 5 ounces each)
3 tablespoons of vegetable oil
salt
pepper

For the eggplant and chicken thighs baking:

1 eggplant
1 red bell pepper, lengthwise sliced
5 ounces of cherry tomato
1 tablespoon oregano sprigs
3 ounces of baby spinach
salt
pepper
2 garlic cloves, sliced

How to Make Baked Eggplant Fan and Chicken Thighs

  1. For the chicken thighs:

    Fill a 9-inch (23 cm) skillet a quarter of the way with vegetable oil, heat it over medium heat, add the chicken thighs, season them with salt and pepper, and cook them on both sides until golden brown. Set aside and reserve some of the oil from frying for later use.

  2. For the eggplant and chicken thighs:

    Now slice the eggplants to make them look like fans. Make deep slices from the bottom almost reaching the stemmed head.

  3. Place them on a parchment paper-lined baking tray. Carefully, add red bell pepper slices between all eggplant slices. Add the chicken thighs, cherry tomatoes, and top with oregano sprigs and baby spinach.
  4. Season with salt and pepper and drizzle 2 tablespoons of frying oil over the whole thing. Add the garlic and bake for 45 minutes at 400⁰F/200⁰C.
  5. You can garnish it with fresh parsley.
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