Hi to all the cooks! I need a bit of help. DH came home yesterday very proud of himself. He got 3 pounds of chicken thighs for 3 dollar. Well, now I have 3 pounds of chicken thighs and I have no idea what to do with them. He missed the fact that thighs and breast were quite diffrent. Could any of you excellent cooks give me an idea or two?
Our favorite way to eat thighs are to marinate them for a few minutes in Dale's seasoning and cook them on either the grill or George Forman. In fact, we did that last week on the GF!
You can pretty much do anything with them that you do to the breast. My sister & her husband don't like white meat & buy thighs all the time instead! (Much more meat than the drumsticks too.)
I guess I have never had dark meat before. (Other then turkey.) Thanks for the tips! I don't know how well it will go over just by itself. Are there any recipies that would be better with the fattier chicken meat?
Here's a recipe that my family LOVES!!!!! Crockpot Chicken Curry 6-10 Chicken thighs 1 jar of your favorite salsa 1 small-medium onion, chopped 2 Tbs. curry powder 1/2 C. sour cream Put the chicken thighs in your crockpot. Mix together salsa, onion and curry powder. Pour over chicken. Cover and cook on low 6-10 hours or on high 5 hours. Just before serving, remove chicken to a platter and keep warm. Add sour cream to crock pot and stir to blend. Let it heat through. Serve over chicken. We like to kind of shred the chicken and add it back to the sauce. We serve it over rice, or couscous. It's so yummy my husband asks for it at least once a week. This is a great low-carb recipe!
I boil them without the skin on them and then take the skin off and any fat showing.....then put it in my spaghetti sauce that is cooking and let it cook all day in the sauce.....DELICIOUS.....it is like chicken caccitore and so darn good...leave the bone on.....better flavor..... Also I get the boneless and skinless thighs and cook them over some stuffing with shrimp on top and a little crumbs.....the flavor is fantastic. My husband says that chicken breasts (that are boneless and skinless) are so dry and yucky....so I buy the thighs
I'm just waiting for Jeff to chime in on this thread! The title is just begging for him to add his interpretation! You can do just about anything with chicken thighs. They are great baked with honey garlic sauce in the oven, smothered in cream of mushroom soup or even just good ol' shake and bake. Happy Cooking!
Thanks for all the ideas guys! I think I will be using a lot of them! Glynis, yours will be tomorows dinner, it sounds great!
Hope you like it as much as we do. Here's a tip: if your curry powder is kind of old, microwave it for about 10 seconds and it will freshen it right up.
I NEVER cook chicken breasts. They are just too dry to me. I only use chicken thighs. They are moister, cheaper & have more flavor than breasts.
My apologies to everyone who's seen this before, but it's one of my absolutely favorite chicken recipes and it happens to call for thighs. Yes, it's low carb, but that doesn't mean it's not good. It is so flavorful. If you're not into Splenda, just use an equal amount of sugar. Xanthan gum is a low carb thickener. Just subsitute a bit of cornstarch if you'd like or do as I do and don't thicken the juices at all. Just serve as is. Linda Sue's Seoul Chicken (Low Carb) This is very delicious and extremely easy to make! The crispy skin turns a beautiful, bronze color and the flavor is slightly sweet. If desired, shred the meat and serve rolled up in leaf lettuce. Add about 1 carb per 3 leaves to total count. I have also made this using boneless chicken breasts grilled on my indoor contact grill and it's very good. One of these days I'll try grilling it on the outdoor grill and I think that will be the best yet. 6-8 chicken thighs, skin on 5 T. soy sauce 1/4 c. Splenda 1/4 t. pepper 1/4 c. green onion, chopped 1 T. garlic, minced 1 T. sesame oil 5 T. water Xanthan gum (thickener, optional) Place chicken pieces in a gallon size Ziploc bag. Mix remaining ingredients, except for Xanthan gum, in a small bowl. Pour into bag with chicken. Close bag and knead gently to coat all chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in fridge and marinate at least 1 hour, turning bag over occasionally. Dump entire contents of the bag into a 9x13" glass baking pan. Arrange thighs skin side up. Bake at 425º for 35-40 minutes until meat is done. Remove chicken from baking pan to serving platter; keep warm. Skim most of fat off juices remaining in pan and pour into a small saucepan. Bring to a boil and lightly sprinkle xanthan over liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough or you'll get glue. Serve sauce over chicken. Unthickened pan juices can also be served over the chicken and are very tasty over fried rice. Makes 6-8 servings. With granulated Splenda (6 servings - 3 net carbs each) (8 servings - 2 net carbs each) / With liquid Splenda (6 servings - 2 net carbs each) (8 servings - 1.5 net carbs each) IDEA: Next time I may try adding a little grated orange peel and maybe a drop or two of orange extract for a flavor similar to General Tso's Chicken. MY NOTE: This recipe is absolutely wonderful and reheats well. Make a bunch on the weekend and then, reheat throughout the week in the microwave. Yum!!
My brother lives in Hawaii and swears by this recipe for grilled chicken thighs. I haven't tried it yet. It is very high in sugar. 1 part sugar to 1 part soy sauce plus a bunch of minced or grated fresh ginger. Marinate, the longer the better, then grill. I think it's called something like Shoyu chicken.
all of the above, plus: add crushed red pepper flakes to taste mince some fresh garlic--we will go for 8 cloves! a cup of peanut butter--creamy or chunky, your call 1 1/2 cups chunky salsa in the crockpot put in the chix thighs--I prefer to skin them--mix all the rest together & dumps over the thighs, cook on low for 6-8 hrs Serve over rice--jasmine is nice, or cook reg rice in watered down creme of cocoanut--garnish with chopped peanuts &n chopped fresh cilantro Yum Jean
I prefer the thighs and legs over the breast for the same reason everyone else does. Fry them and have mashed potatoes!! Karen aka TN Traveler
I made Inky Dinky Doo's Seoul Chicken and my son asks for it all the time now. So I second trying that one out. I had the thighs without skin and it was still good. I think the skin would be better too though.
They are great for casseroles, and traditional for coq au vin - fry some chopped onion and streaky bacon in a little oil until the onion is soft, then brown the chicken thighs. Flame briefly in Brandy, then add chicken stock (bouillon) and red wine (aprox 50/50) and herbs, bring to boil then cover and put in a low oven (170 C - about 320?) for a couple of hours until the chicken is falling off the bone. Top up with more wine/stock as necessary during cooking if it looks dry, but the sauce should reduce down and thicken (stir it from time to time). To finish, blend some flour and butter into a paste and add a little at a time to the pot until the sauce is the desired consistency. Quickly fry some mushrooms in a little butter and add to the pot with fresh chopped parsley. Serve with mashed potatoes and red cabbage. It freezes well (freeze before thickening/mushroom stage) and tastes even better made up to a day in advance and reheated!
