Looking for chicken thigh recipes, I am so bored of my list

[LuvOrlando]

My go to, which is Trader Joes Soyaki marinated thighs on the grill for a week of meals is getting a bit old and I am feeling uninspired.

A few days ago I baked the package, shredded it and made a whole tray of enchiladas with the green Herdez salsa verde. I sauted some onion and garlic with diced poblano peppers and warmed some black beans in the mix, then added the chicken. Whole thing is delicious in my opinion and hits the spot for Tex Mex.

Yesterday, I made chicken soup in the slow cooker in the garage with the big bag of veggies and roast chicken bones and the thighs were good for the protein. It was nice to have some soup but not heat up the house.

Today we are gonna get Chinese food because I'm just staring at the chicken completely blank and I am wondering what sorts of favorites other people have as a go to.

 

[Wayland10]

roast heads of garlic and slices of lemon in a pan until the bottom of the lemon is blackened where it touches the roasting dish. Sauté onions, then add chicken stock and chicken thighs with salt, pepper and oregano. Also add white wine if you like it. Put rice in the stock, and add the cooked roast garlic. Squeeze in the juice from the roasted lemons ( it’s sweeter than normal lemon juice). Finally, if you want to get fancy add some marinated artichoke hearts.

 

[DanceDisney23]

roast heads of garlic and slices of lemon in a pan until the bottom of the lemon is blackened where it touches the roasting dish. Sauté onions, then add chicken stock and chicken thighs with salt, pepper and oregano. Also add white wine if you like it. Put rice in the stock, and add the cooked roast garlic. Squeeze in the juice from the roasted lemons ( it’s sweeter than normal lemon juice). Finally, if you want to get fancy add some marinated artichoke hearts.

That sounds delicious! I will have to try that!

 

[DanceDisney23]

I mix salt, paprika, olive oil and onion slices with the chicken thighs. Marinate for a bit then grill. After they are done, I cut them up into strips and serve with tzatziki (Greek yogurt, garlic, salt and shredded cucumber), Greek salad and rice pilaf or pita bread with hummus.

In the colder months, I season them with salt and lemon pepper, brown and sauté them in a deep pan. Then I add orzo pasta and chicken broth and cook until the pasta is done. Sprinkle with crumbled feta cheese and parsley.

 

[ronandannette]

Bone-in thighs are GREAT in this. Make sure to sear the skin to a delicious crisp.
https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/

 

[NYCgrrl]

This is in the fridge for later in the week: sheet pan chicky thighs w/ basil, lemon and corn. Great since most of the ingredients are on sale now.

Chicken thighs are really nice to make a quick gumbo and when I find them on sale I often just poach them ( bone in or boneless, w/ or w/o skin) to be used in soups, salads, stir fries, one pot meals, etc.

 

[fla4fun]

I use chicken thighs for my chicken and noodles. I like to roast 3-4 thighs in the oven first, then shred them for the noodles. I buy a large bag of good quality egg noodles (12 to 16 ounce bag, depending on the brand) and cook them in chicken broth until the noodles absorb the broth. Then I add the shredded chicken, any juices from roasting, a six ounce bag of shredded Parmesan cheese and four ounces of plain cream cheese. Once the cheese is melted and stirred through, serve it with your favorite salad or veggie side. I don’t season the noodles themselves, but I do season the meat before roasting it and then allow people to season to taste at the table. I like a little cayenne sprinkled on mine.

 

[LuvOrlando]

Yumm, some things to try!

 

[amcnj]

One is just in a crock pot with barbecue sauce. Shred the chicken or eat it off the bone.

Another is an oven recipe that my grandmother made when I was young. It is a “house heater” recipe though, as it takes 2 hours in the oven. Add a jar of tomato sauce to a roasting pan. Add a little water and olive oil, and stir. Put salt, pepper and paprika on the chicken and put the chicken pieces into the sauce. Add cut up carrots, potatoes and onions on top to fill the roasting pan. Sprinkle Italian seasoning over top of all.

Cover with foil, bake at 375 degrees F. After an hour remove from the oven and stir it up (I usually flip the chicken pieces too). Then back into the oven for 45-60 minutes, until the potatoes and carrots are soft. One of those dishes that can taste even better when reheated.



Lastly, chicken cacciatore. This is a Roman/white version.

Heat up a tablespoon or two of olive oil in a Dutch oven or pot with high sides. Season the chicken thighs with salt and pepper and brown them in the oil. Remove the chicken thighs, lower the heat and add a tin of anchovies, stirring until they start to dissolve. Add two or three tablespoons of capers, two or three sprigs of rosemary, and two or three crushed garlic cloves. Sauté about a minute. Deglaze the pan with 1/2 cup of dry white wine, 1/4 cup of water and 2 tablespoons of white wine vinegar. Place the chicken pieces back into the pan and bring to a boil. Then lower the heat, spoon sauce over the chicken, cover and simmer for 20 minutes or until the chicken is done to the temperature desired. Uncover and reduce/thicken the sauce to the consistency you want, maybe up to 10 minutes. I don’t mind a thinner sauce so am not too picky about this step. The ingredients above are based on 8 chicken thighs, so when I use four I just cut the water and white wine back a little, maybe by a third, as I like a lot of the juice spooned onto the chicken when it is cut up in your dish. It has a nice flavor and never goes to waste. I have even spooned some over macaroni.

 

[unrequited23]

It's worth it even if you have to hunt down the specialty ingredients

https://www.cookingclassy.com/thai-coconut-chicken/

 

[Micca]

Chicken thighs are awesome, more flavorful than breasts, and cheap! I do a marinade consisting of: oil, balsamic vinegar, yellow mustard, brown sugar, salt, pepper, Italian seasoning and minced garlic. I just eyeball the ingredients because I typically only do one thigh at a time. Mix everything up and taste it, if something extra sweet or sour comes up, just add more vinegar or brown sugar.

These are bone-in/skin-on thighs, I marinade for at least 5 hours. Set the oven to 425, cook for 35 minutes and let it rest for five minutes. It might appear that the thighs are burned, but they aren't and they taste fantastic. You don't really taste any of the individual ingredients, it just tastes delicious.

 

[Buzz Rules]

Yumm, some things to try!

Spain chicken recipes are some of my favorite go to recipes:
https://vikalinka.com/spanish-chicken-in-bravas-sauce/
https://vikalinka.com/spanish-style-baked-chicken-thighs/
https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/

 

[barkley]

ina garten's skillet roasted lemon chicken (recipie available online)-substitute thighs for whole butterflied chicken. easy, delicious.

bbq after marinated in weber's caribbean jerk marinade. serve it with zataran's caribbean rice (to which we add a bit of diced pineapple).

 

[Clifton Tesh]

My Americanized version of Filipino chicken adobo.

This feeds a family of 6 and then some so make adjustments as needed.

3 pounds chicken thighs (bone in or boneless. If boneless, cut into chunks)
3 pounds potatoes cut into chunks (your choice but russet or white work best)
2 cups apple cider vinegar
2 cups soy sauce (I use low sodium)
3 or 4 bay leaves or tamarind leaves

A little olive oil, pepper, and garlic powder.

Season chicken with pepper and garlic powder.

Put a teaspoon or so of olive oil in a hot skillet.

Lightly sear the outside of the chicken.

Pour vinegar and soy sauce over the chicken, add potatoes and bay (tamarind) leaves.

Bring to a boil, cover, reduce to low and simmer 25-30 minutes or until potatoes are tender.

Remove from heat and eat the deliciousness!!!

Filipinos tend to use bone in chicken legs and wings and they also serve with rice instead of potatoes. Other than that, the recipe is pretty much the same.

If you do rice instead of potatoes I recommend a nice jasmine or basmati. You could also reduce the amounts of liquid used since the you won't have potatoes absorbing it.

 

[barkley]

My Americanized version of Filipino chicken adobo.

This feeds a family of 6 and then some so make adjustments as needed.

3 pounds chicken thighs (bone in or boneless. If boneless, cut into chunks)
3 pounds potatoes cut into chunks (your choice but russet or white work best)
2 cups apple cider vinegar
2 cups soy sauce (I use low sodium)
3 or 4 bay leaves or tamarind leaves

A little olive oil, pepper, and garlic powder.

Season chicken with pepper and garlic powder.

Put a teaspoon or so of olive oil in a hot skillet.

Lightly sear the outside of the chicken.

Pour vinegar and soy sauce over the chicken, add potatoes and bay (tamarind) leaves.

Bring to a boil, cover, reduce to low and simmer 25-30 minutes or until potatoes are tender.

Remove from heat and eat the deliciousness!!!

Filipinos tend to use bone in chicken legs and wings and they also serve with rice instead of potatoes. Other than that, the recipe is pretty much the same.

If you do rice instead of potatoes I recommend a nice jasmine or basmati. You could also reduce the amounts of liquid used since the you won't have potatoes absorbing it.

you are making me miss the potlucks at my former job-wonderful adobo, fresh cooked lumpia...

 

[Clifton Tesh]

*delete*

 

[Clifton Tesh]

you are making me miss the potlucks at my former job-wonderful adobo, fresh cooked lumpia...

My ex is Filipino. I don't miss her but I miss the cooking

 

[fly girl]

Greek Lemony Chicken & Rice Skillet:
https://www.dimitrasdishes.com/greek-lemony-chicken-rice-skillet/
For reference: I use 1.5lb chicken thighs and 1c of rice. You could even add more chicken thighs with no issue. I made a full batch once and it was way too much rice (and we are a rice loving family.)


We really like this easy Teriyaki Chicken Thigh recipe from Home Chef.
https://www.homechef.com/meals/teriyaki-chicken-thighs-with-smoked-almonds
For reference we use following: no almonds, plain jasmine rice, and homemade teriyaki glaze recipe from YouTube's Sweet Adjeley:

 

[firefly_ris]

Thanks for some new ideas everyone. Here is a chicken taco made with thighs:

For me, thighs > breasts every day all day.

 

[geargrinder]

My current go to for thighs is a liberal coating of Frag Out Bunker Buster dry rub. Smoke for 2 hours at 225. Finish in smoker with skin down at 300 for 20-30 minutes to crisp up the skin.