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Oven-Baked Chicken Thighs With Barbecue Sauce

Oven-backed chicken thighs are very tasty because they turn crispy on the outside and tender on the inside. Coat them with a barbecue and white vinegar dressing when serving for that little extra kick.

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Ingredients Needed for Oven-Baked Chicken Thighs With Barbecue Sauce

2 chicken thighs
1 tablespoon olive oil
salt
pepper
½ cup barbecue sauce
¼ cup white wine vinegar

How to Make Oven-Baked Chicken Thighs With Barbecue Sauce

  1. First preheat the oven to 340°F/170°C.
  2. Make superficial cuts on the chicken’s skin.
  3. Season with olive oil, salt and pepper.
  4. Bake the chicken for 90 minutes.
  5. Separately, mix barbecue sauce with white wine vinegar for the sauce and cover the chicken with it.

Chicken Thighs Stuffed With Broccoli

The key to a chicken dish full of flavor is a perfect marinade. Try this one, with soy sauce, honey, and garlic. Let the meat rest in it and you will find that after you cook it in the oven, the taste will be sensational. And the exterior – crispy and delicious!

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Ingredients Needed for Chicken Thighs Stuffed With Broccoli

4 chicken thighs
2 tablespoons of soy sauce
2 garlic cloves
1 tablespoon honey
¼ cup brown sugar
0.5 broccoli head
1 red bell pepper

How to Make Chicken Thighs Stuffed With Broccoli

  1. Preheat the oven to 330 degrees F/165 degrees C.
  2. Tenderize the chicken thighs and put them in a bowl.
  3. Pour soy sauce over them.
  4. Add the garlic cloves, honey, and brown sugar.
  5. Rub the chicken with the other ingredients.
  6. Cover with foil and marinate for 30 minutes.
  7. On each of the chicken thighs, cut in half, add a broccoli floret and some slices of red bell pepper.
  8. Group the broccoli and bell pepper on one half, so you can cover them with the other half of the chicken.
  9. Cook in the oven for 35 minutes.
  10. Serve on a bed of spinach, with pine nuts.

Ginger and Lime Chicken Thighs

Chicken tastes way better when marinated. Try this yummy recipe for chicken thighs soaked in paprika, ginger, and soy sauce, served with a healthy baby spinach salad.

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Ingredients Needed for Ginger and Lime Chicken Thighs

3 chicken thighs
1 tablespoon paprika
1 tablespoon ginger powder
1 teaspoon crushed garlic
½ lime
2 tablespoons of soy sauce
2 tablespoons of olive oil
salt
2 tablespoons of vegetable oil
3 ounces of baby spinach leaves
1 tablespoon balsamic vinegar
1 tablespoon pine nut

How to Make Ginger and Lime Chicken Thighs

  1. Put the chicken thighs in a large bowl.
  2. Add paprika, ginger powder, crushed garlic, lime juice, soy sauce, 1 cup of olive oil, and salt.
  3. Rub the chicken with the mixture.
  4. Cover with plastic and let it marinate for 30 minutes.
  5. Fry the chicken in a cast-iron skillet, heated to a high temperature, with vegetable oil. Cook for 5 minutes on each side.
  6. Put the baby spinach in a large bowl. Add salt, balsamic vinegar, and the remaining olive oil.
  7. Serve the chicken thighs on a bed of baby spinach salad.
  8. Sprinkle pine nuts over the chicken.

Crispy Chicken Thighs With Bulgur Risotto

You haven’t tried bulgur before? Well this recipe is the perfect excuse! Mix the bulgur with almonds, raisins and chili and you’re guaranteed to have an amazing meal. You can serve it with a multitude of meats, but today we recommend some crispy chicken thighs!

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Ingredients Needed for Crispy Chicken Thighs With Bulgur Risotto

3 chicken thighs
½ lemon
2 teaspoons of chili flakes
salt
½ cup flour
2 eggs, whisked
½ cup breadcrumbs
vegetable oil for frying
1 ounce almond s, minced
1 ounce raisin, minced
2 jalapenos s, thinly sliced
7 ounces of bulgur wheat

How to Make Crispy Chicken Thighs With Bulgur Risotto

  1. Squeeze the lemon over the chicken thighs and season them with salt and chili flakes. Cover them with aluminum foil and let them marinate for 30 minutes.
  2. Coat the chicken with flour then with the whisked egg finally with the breadcrumbs. Heat the oil in a skillet. Fry the chicken thighs for about 8 minutes per side, until golden and crispy.
  3. To make the bulgur, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  4. Add the raisins, jalapeno, and almonds in the cooked bulgur and combine. Add the bulgur in a cooking ring, and press it on top. Remove the ring and your risotto is ready.
  5. Place the chicken thighs over a large plate and serve them next to the bulgur risotto!

Caramelized Chicken Thighs With Spaghetti

We think that one of the best ways of cooking chicken thighs is caramelizing them in a nice sauce made of brown sugar, honey, and soy sauce. It will give them a nice, crispy crust and really get out their wonderful flavor. You can serve them with a bowl of pasta and veggies.

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Ingredients Needed for Caramelized Chicken Thighs With Spaghetti

5 ounces of spaghetti
salt
2 tablespoons of vegetable oil
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ spring onion, chopped
1 tablespoon heavy cream
pepper
2 chicken thighs
2 tablespoons of brown sugar
¼ cup soy sauce
1 tablespoon honey

How to Make Caramelized Chicken Thighs With Spaghetti

  1. Heat a saucepan over medium heat, add water and bring it to a boil.
  2. Add the spaghetti, a pinch of salt, and cook them according to the instructions on the package.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the bell peppers and spring onion, and stir-fry them for 1 minute.
  4. Drain the spaghetti and add them to the skillet. Season with pepper, and add the heavy cream. Stir and cook everything for a few more minutes.
  5. Meanwhile, heat the remaining oil in a skillet and add the chicken thighs. Cook the thighs for 6-7 minutes on one side, and flip them over.
  6. Add the brown sugar, soy sauce, honey, and cook everything for 7 more minutes, until they caramelize.
  7. Take out the thighs and serve them with the spaghetti!

Chicken Thighs With Cognac Sauce and Veggies

Have you ever tried to incorporate cognac in your cooking? It will highlight multiple new aromas, and it works great with almost any type of meat. Start with something simple, like chicken thighs, some mushrooms and tomatoes. Nothing too complicated, we’re keeping it simple today!

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Ingredients Needed for Chicken Thighs With Cognac Sauce and Veggies

½ cup flour
3 chicken thighs
2 tablespoons of vegetable oil
1 red onion, chopped
1 cup chicken stock
2 tablespoons of cognac
2 tablespoons of soy sauce
1 tablespoon olive oil
10 ounces of mushroom, thinly sliced
salt
pepper
1 tomato, diced
parsley

How to Make Chicken Thighs With Cognac Sauce and Veggies

  1. Coat the chicken thighs with flour. Heat a skillet on medium-high heat and add the vegetable oil. Place the chicken thighs skin side up and start frying them.
  2. Flip them over when golden, and add the red onion. Stir and pour the chicken stock, cognac and soy sauce. Let the sauce simmer on medium-low heat until it reduces by half.
  3. Heat another skillet, add olive oil, and start cooking the mushrooms. Season them with salt and pepper. Add the tomato and parsley and cook for about 1 minute.
  4. Move the veggies on top of the chicken and keep it on heat for 1 more minute.

Chicken Thighs With Couscous and Veggies

Couscous is a rich source of carbs, one of our main sources of energy. If you want to try it out in a simple dish, serve it with this veggie stew. Pair with some protein-rich tasty chicken thighs and tender veggies.

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Ingredients Needed for Chicken Thighs With Couscous and Veggies

2 skin-on chicken thighs
1 teaspoon dried oregano
salt
pepper
2 tablespoons of apple cider vinegar
1 teaspoon olive oil
vegetable oil for frying
1 red onion, chopped
½ red bell pepper, sliced
½ yellow bell pepper, sliced
2 garlic cloves, crushed
½ teaspoon cumin powder
3.5 ounces of couscous
½ cup chicken stock
½ cup canned tomatoes
2 ounces of canned green beans
8 green olives, pitted

How to Make Chicken Thighs With Couscous and Veggies

  1. Place the chicken thighs in a large bowl.
  2. Season them with oregano, salt, pepper, apple cider vinegar, and olive oil. Mix to entirely coat the thighs with the mixture.
  3. Heat the vegetable oil in a skillet over medium heat. Add the chicken thighs skin side down. Cover the skillet with a lid and cook the thighs for the next 20 minutes.
  4. Flip the thighs on the other side, cooking them for 2-3 more minutes. Remove them from the skillet.
  5. Add the red onion in the same skillet.
  6. Stir and cook it until soft, then add the bell peppers, minced garlic, and cumin powder. Stir.
  7. Add the couscous, pour the chicken stock, and simmer everything for 5 minutes.
  8. Add the canned tomatoes, green beans, olives, gently stir, and cook everything for 2 more minutes.
  9. Lay the chicken thighs skin-up in the pan, and leave everything on heat for one more minute.

Chicken Thighs and Parmesan Potato Mash

Fried chicken and mashed potatoes are a very good compatible pair for those moments when you don’t feel like going too much out of your comfort zone. But you can try to make it in a different way! Season the thighs and cook them with lemon and lime slices on top, for a citrussy touch. Then pump up the flavor of the mashed potatoes with coconut milk, parmesan, and a chopped spring onion. You’ll see this classic dish in a new, bright light!

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Ingredients Needed for Chicken Thighs and Parmesan Potato Mash

3 chicken thighs
1 tablespoon vegetable oil
salt
pepper
4 lemons slices
4 limes slices
thyme
4 potatoes
⅓ cup coconut milk
1 ounce parmesan, shredded
1 spring onion, chopped
parsley, chopped

How to Make Chicken Thighs and Parmesan Potato Mash

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Lay the chicken thighs and season them with salt and pepper. Add the lemon and lime slices on top. Season them with fresh thyme and cook them for 7-8 minutes per side.
  3. In the meantime, heat a saucepan over medium heat, fill about half of it with water, and bring it to a boil.
  4. Peel the potatoes and dice them. Add them into the water and cook them until fork tender.
  5. Mash the potatoes until smooth. Season with salt, pepper, pour the coconut milk, shred the parmesan, and add the spring onion. Mix until all of the ingredients combine.
  6. Before you finish cooking the thighs, add a touch of parsley. Take them out of the pan, and serve them with the mashed potatoes.

Roasted Chicken Wings and Thighs With Potatoes

When hunger becomes an issue for you, it’s best to cook something simple, but also rewarding in the end. And what could be better than some roasted chicken wings and thighs with a nice side of potatoes covered with spices, and a creamy, savory sauce to bring everything together?

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Ingredients Needed for Roasted Chicken Wings and Thighs With Potatoes

2 chicken thighs
2 chicken wings
2 potatoes, diced
salt
pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
2 garlic cloves
rosemary
1 tablespoon olive oil
½ cup chicken stock
1 tablespoon olive oil
½ cup heavy cream

How to Make Roasted Chicken Wings and Thighs With Potatoes

  1. Preheat the oven to 360°F/180°C.
  2. Add the thighs, wings and potatoes in a large bowl.
  3. Season them with salt, pepper, cayenne pepper, dried oregano, garlic, rosemary, and olive oil. Mix them with your hands.
  4. Move them in an oven tray. Pour the chicken stock and olive oil over them.
  5. Slide the tray into the oven for the next 35 minutes.
  6. When ready, take out the chicken and the potatoes, leaving the sauce in the tray.
  7. Pour the heavy cream and mix with a spatula until the sauce is homogenous.
  8. Serve the chicken and the potatoes with the white sauce.

Barbecue-Glazed Chicken Wings and Thighs

With its sweet, and smoky flavor, barbecue sauce is a great option for all kinds of dishes involving meat. We have a very quick and easy recipe for it, that’s definitely a keeper. Try it with chicken and it will be a blast!

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Ingredients Needed for Barbecue-Glazed Chicken Wings and Thighs

3 chicken thighs
3 chicken wings
2 tablespoons of vegetable oil
1 onion, chopped
1 garlic clove, chopped
1 tablespoon butter
1 teaspoon paprika powder
1 teaspoon chili flakes
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon water
½ cup tomato sauce
white sesame seeds

How to Make Barbecue-Glazed Chicken Wings and Thighs

  1. Preheat the oven to 360°F/180°C.
  2. Place the chicken wings and thighs in an oven tray. Pour 1 tablespoon of vegetable oil and roast them for the next 50 minutes.
  3. For the barbecue sauce, heat the remaining oil in a skillet over medium heat. Add the onion and cook it until golden.
  4. Add the garlic, butter, and stir until the butter melts. Season with paprika powder, chili flakes, Worchestershire sauce, brown sugar, water, and tomato sauce.
  5. Reduce the heat, and cook for 2-3 more minutes, until the sauce thickens and reduces by half.
  6. Use a brush to spread barbecue glaze over the thighs. Sprinkle sesame seeds on top!
Chicken with Basmati Rice

Chicken With Basmati Rice

Why don’t we prepare a good old main course of chicken thighs and rice? We went for basmati rice, but barley is ok, too. Just set aside 1 hour or so of your time.

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Ingredients Needed for Chicken With Basmati Rice

1 tablespoon olive oil
4 garlic cloves, smashed
1 red onion, sliced
4 boneless chicken thighs (3 ounces each)
chili flakes
salt
pepper
dried rosemary
fresh thyme
1 cup basmati rice (or barley)
water
parmesan, grated (for seasoning)

How to Make Chicken With Basmati Rice

  1. Add 1/2 tablespoon of olive oil, garlic, red onion, and thighs to a cooking pot over medium-high heat.
  2. Season with chili flakes, salt, pepper, and dried rosemary. Add a few thyme sprigs, drizzle the remaining olive oil and cook for 10 minutes.
  3. Turn the chicken thighs over and season again with salt, pepper, and chili flakes.
  4. Cook for 15 minutes.
  5. Remove the cooked chicken thighs and set them aside.
  6. Add the rice to the same pot. Season with salt and pepper, then cover with water.
  7. Cover with the lid and boil for 15 minutes.
  8. Place the cooked chicken thighs back into the pot and add a few more thyme sprigs.
  9. Bake for 15 minutes at 400⁰F/200⁰C.
  10. Remove from oven and season with grated parmesan. You can garnish with chopped parsley if you want.
Onion and Anchovy Chicken Thigh Roll

Onion and Anchovy Chicken Thigh Roll

We’ve made this mega-delicious roll of meat with tenderized chicken thighs. We filled it with a slightly hot mixture of smoky onion, garlic, and anchovies which we flavored with rosemary and lemon zest. Then we roasted it and now we think we did a pretty good job.

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Ingredients Needed for Onion and Anchovy Chicken Thigh Roll

2 tablespoons of vegetable oil
1 onion, minced
2 garlic cloves, crushed
6 anchovies
1 teaspoon rosemary leaves
½ teaspoon chili flakes
pepper
lemon zest
8 boneless chicken thighs
salt
pepper
2 rosemary sprigs
4 cherry tomatoes
1 tablespoon olive oil

How to Make Onion and Anchovy Chicken Thigh Roll

  1. Heat the vegetable oil in a pan over low-medium heat. Add the onion and garlic. Cook and stir until tender.
  2. Add the anchovies, rosemary, and chili flakes. Season with pepper and lemon zest, then cook and stir for 3 minutes.
  3. Carefully tenderize the meat using a mallet.
  4. Lay the tenderized chicken thighs on the work surface in overlapping rows.
  5. Season them with salt and pepper, then evenly spread the cooked onion mixture on them.
  6. Carefully roll, then seal with kitchen cord.
  7. Transfer the roll to a baking dish. Add the rosemary sprigs and tomatoes, drizzle with olive oil and season with salt and pepper.
  8. Bake for 45 minutes at 400⁰F/190⁰C.
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