Recipes for Chicken Thighs

tinab190

I am all about the boneless skinless chicken thighs. I could use a little help making them differently. I work a lot, so I like simple. I make them mostly on my George Foreman grill believe it or not. And I have a whole bunch of those new and different McCormick spice blends that make them really tasty. I'll serve with a salad, or I really like the new Birdseye Steamers Protein Blends side dishes that heat easy in the microwave. The California Blend is the best. I can have dinner ready in 5-7 minutes total. I like thighs because they are healthy, but juicy and tastier than chicken breasts.

Anyone have any easy ways to do chicken thighs that they'd recommend?

pds06

I don't think you can beet simply grilled Chicken Thighs. They really don't need much besides seasoning.
YUM

homesweeths

I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

SnuggleSmacks

I sprinkle liberally with Weber Kickin' Chicken spice mix, then sprinkle lightly with a flour/corn starch mix, just on the top. Heat a pan with a little oil, put the chicken top down in the oil and saute until the light breading is browned, flip and put a lid on the pan. If you're cooking anything in the oven, you can pop the pan in the oven to finish cooking. Otherwise, just turn the heat down on the burner to finish cooking and watch to make sure it doesn't burn. Thighs are so juicy that they are unlikely to burn or dry out on the stovetop. This tastes just like spicy fried chicken.

Queenmunchy

I love honey mustard: 1/4 to 1/3 honey and equal part dijon mustard mixed together with a sprinkle of thyme or rosemary and cracked pepper. Mix the sauce, top the chicken and bake. Comes out amazing every time.

We typically make 2-4 different flavors of chicken, even if we only have 4 pieces! My fiance calls me the "condiment queen," but he is a spice rub fanatic.

Upstate_Dunadan

Marinate in a combination of say sauce, mustard (your choice), and garlic powder. Then grill.

kathdela

I marinate mine in the lawry's teriyake sauce, put them on kebabs with zucchini and grill 'em. not sure how you'd grill kebabs on a foreman, but maybe just use the sauce and grill the zucchini separately.

Also, amen on thighs being tastier than breasts! It's hard to dry out a thigh

Eaglesfanintn

Not sure how much effort you want to put in it, but I used this recipe in the crock pot the other day - http://www.skinnytaste.com/2008/06/chicken-cacciatore-43-pts.html I used skinless, boneless thighs. It came out really well and was pretty simple. The only thing I might change is to not add the chicken broth. It's a little too liquidy when it's done in the slow cooker, might be different if you follow the original directions.
Recipe link courtesy of @rabbitjb

AmZam05

Here's a really simple recipe that I've become quite addicted to.

First of all, unless you really don't like the skin, leave it on! It's delicious and the fat is good for you and very filling.

Brush both sides with olive oil and sprinkle with dry ranch dressing mix.
Bake at 350 for 45-55mins. Finish with a minute under the broiler if you want an extra crisp. They are very versatile and go with anything, but one of my favorite is buttered carrots and broccoli/cauliflower mix.

dawnmcneil10

I personally like chicken thighs slow cooked in the crock pot. They're pretty juicy usually so I use mexican spices and a can of diced tomatoes for a shredded chicken effect.

tinascar2015

Sometimes I make my own marinades, but for quick and easy chicken or just thighs (which I did last night), I use KC Masterpiece marinades. I make a couple slashed in each piece, put them into a zip bag, and pour over enough marinade to coat the thighs. Marinate for a minimum of 3 hours and geill. Delicious.

I made the honey teriyaki yesterday, but I also like the lemon pepper and southwestern chipotle ones.

Sued0nim

Eaglesfanintn wrote: »

Not sure how much effort you want to put in it, but I used this recipe in the crock pot the other day - http://www.skinnytaste.com/2008/06/chicken-cacciatore-43-pts.html I used skinless, boneless thighs. It came out really well and was pretty simple. The only thing I might change is to not add the chicken broth. It's a little too liquidy when it's done in the slow cooker, might be different if you follow the original directions.
Recipe link courtesy of @rabbitjb

Hi @Eaglesfanintn ...there's a recipe specifically for the crock pot on that site that doesn't use broth ...but I still would double the peppers

HTH

gaelowyn_pt_duex

Skinnytaste pollo sabroso. The only thing I do differently than double the recipe(cuz my fam devours these!) is add some spiced rum or tequila to the marinade as well as fresh lime or lemon juice. it rocks.
I also use thighs for just about any recipe that calls for breast meat.

Hearts_2015

Chicken & Broccoli Rice Casserole

Ingredients

3 cups cooked. brown rice (approx. 1 cup uncooked rice)
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
8 ounces button mushrooms, sliced
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bag microwave-in-bag fresh broccoli florets
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

Directions

Preheat broiler to high. Cook rice according to package directions.

While rice cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté until chicken, mushrooms and onion are done, about 6-8 minutes.

Place broccoli into a microwave safe bowl and add 2-3 tablespoons of water. Cover with a plate and cook broccoli in microwave for 3 minutes.

Combine milk and flour, stirring with a whisk or fork until smooth. Stir milk mixture into chicken mixture in skillet. Cook 2 minutes or until bubbly and thick, stirring frequently.

Stir in remaining 1/2 teaspoon salt, rice, and broccoli. Sprinkle with cheese.

Broil 1 minute or until cheese melts and just begins to brown.

NOTE: If you don’t have an ovenproof skillet use a glass baking dish to broil the casserole.

Nutrition Information

Serves: 4 | Serving Size: 2 cups

Per serving: Calories: 453; Total Fat: 16g; Saturated Fat: 7g; Monounsaturated Fat: 3g; Cholesterol: 70mg; Sodium: 694mg; Carbohydrate: 52g; Dietary Fiber: 6g; Sugar: 9g; Protein: 28g

Nutrition Bonus: Potassium: 518mg; Iron: 15%; Vitamin A: 19%; Vitamin C: 129%; Calcium: 32%

http://blog.myfitnesspal.com/chicken-broccoli-rice-casserole/

Hearts_2015

tinascar2015 wrote: »

Sometimes I make my own marinades, but for quick and easy chicken or just thighs (which I did last night), I use KC Masterpiece marinades. I make a couple slashed in each piece, put them into a zip bag, and pour over enough marinade to coat the thighs. Marinate for a minimum of 3 hours and geill. Delicious.

I made the honey teriyaki yesterday, but I also like the lemon pepper and southwestern chipotle ones.

Thanks for the idea Tina! @tinascar2015 or anyone How do you count the marinade? I've never used it as I wasn't sure.

Thanks

FatOldManMN

Leave the skin on

Bouteloua1234

This one is delicious if you like mustard:
tablefortwoblog.com/holy-yum-chicken/#.UuFPCLRlDIU

cardbucfan

This is soooooo good!

http://www.skinnytaste.com/2010/12/skinless-chicken-thighs-with-shallots.html

scratchdesk

This one is the bomb:
http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

ginny92802

Gina from Skinnytaste loves chicken thighs so there are tons of good recipes on her site. I love this one (says drumsticks but I make it with thighs because I don't like bones). http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

ryry_

Recipe: Chicken Thighs
Step 1: Chest (35 Sets Pump and Burn)
Step 2: Back (25 Sets Pump and Burn)
Step 3: Upper Shoulders (20 Sets Pump and Burn)
Step 4: Lower Body (10 Minutes walking on 10% decline)
Step 5: Lower Shoulders (20 Sets Pump and Burn)
Step 6: Arms and Abs (100 Sets Pump and Burn)

This recipe will result in a nice set of chicken thighs

Upstate_Dunadan

ryry62685 wrote: »

Recipe: Chicken Thighs
Step 1: Chest (35 Sets Pump and Burn)
Step 2: Back (25 Sets Pump and Burn)
Step 3: Upper Shoulders (20 Sets Pump and Burn)
Step 4: Lower Body (10 Minutes walking on 10% decline)
Step 5: Lower Shoulders (20 Sets Pump and Burn)
Step 6: Arms and Abs (100 Sets Pump and Burn)

This recipe will result in a nice set of chicken thighs

LOL

CCGwald

Season w/ Garlic Powder, Paprika and Cumin.

Brown in a skillet

Add a can of diced tomatoes, a small diced onion and a couple of stalks of chopped celery.

Reduce heat to low, cover and simmer for ~20 minutes

In the last few minutes add a chopped Bell Pepper (I prefer them still a little crispy)

Serve over steamed rice.

jgnatca

The absolutely best way to prepare chicken thighs, skin on.
http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
You may eat skin off of course.

dargytaylor

gaelowyn_pt_duex wrote: »

Skinnytaste pollo sabroso. The only thing I do differently than double the recipe(cuz my fam devours these!) is add some spiced rum or tequila to the marinade as well as fresh lime or lemon juice. it rocks.
I also use thighs for just about any recipe that calls for breast meat.

Thank you @gaelowyn_pt_duex ! This will be on next weeks dinner list

Lots of good ideas

dargytaylor

Bouteloua1234 wrote: »

This one is delicious if you like mustard:
tablefortwoblog.com/holy-yum-chicken/#.UuFPCLRlDIU

I've made this before ~ delicious!!

Thanks for the remider @Bouteloua1234

Hearts_2015

jgnatca wrote: »

The absolutely best way to prepare chicken thighs, skin on.
http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
You may eat skin off of course.

Just looked this up and pinned it... sounds tasty! Thanks for sharing it

tinascar2015

Hearts_2015 wrote: »

tinascar2015 wrote: »

Sometimes I make my own marinades, but for quick and easy chicken or just thighs (which I did last night), I use KC Masterpiece marinades. I make a couple slashed in each piece, put them into a zip bag, and pour over enough marinade to coat the thighs. Marinate for a minimum of 3 hours and geill. Delicious.

I made the honey teriyaki yesterday, but I also like the lemon pepper and southwestern chipotle ones.

Thanks for the idea Tina! @tinascar2015 or anyone How do you count the marinade? I've never used it as I wasn't sure.

Thanks

That's impossible to count exactly. Some is thrown out. You could measure it when you marinate the chicken and measure what's left when you remove it from the bag. I let the raw marinated chicken sit on a plate while the grill is heating and a fair amount seeps out. The only marinade you can't measure is what goes in the drip pan, which also jncludes meat juices.

In other words, I budget for one or two tablespoons for a thigh

msty112

1 cup of fat free Greek yogurt
1 packet ranch seasoning
Mix, spread on chicken and bake for 30 mins.
Yummy ranch chicken!

Gska17

This is hands-down my favorite chicken thigh recipe. I serve it over cous cous:

http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs

tinab190

Thank you for sharing so many great ideas!!