Chicken thighs

Bumping... for new recipes... I buy these all the time.

The only thing I really do with them is bake them with seasoning or throw them in the crockpot with a jar of either salsa verde or regular salsa and black beans for a shredded chicken type thing.

Baked Chicken and Spinach Flautas
Ingredients
•1 pound boneless, skinless Chicken Thighs (about 4)
•16 ounces Beer (or chicken broth)
•1 cup Mojo Marinade
•1 teaspoon Paprika
•1 teaspoon Kosher Salt
•1 teaspoon Garlic Powder
•1 teaspoon ground Cumin
•1 teaspoon Chili Powder
•1 Jalapeno Pepper, minced
•3 cups Baby Spinach, chopped
•5 burrito-size Flour Tortillas (9 inches)
•6 ounces Queso Quesadilla or other melting cheese, shredded
•1 teaspoon Olive Oil, or cooking spray
•Salsa, for serving
Preparation
1.Preheat the oven to 450*F.
2.Put the chicken thighs in a deep sided saute pan and cover with the beer and marinade. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3.Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4.Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5.Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Nutrition Information
Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

Chicken thighs are one of my favorites because they are so easy in the crock pot. I just dissolve two bullion cubes in a bit of water. Throw in chicken thighs with some grill mates seasoning. Add a 1/2 green pepper and 1/2 red pepper for some flavor and cook all day. An hour or so before dinner I add mushrooms to the crock pot as well. I make a steamfresh bag of broccoli and another of brown rice and serve it all mixed together. Definitely a go-to meal at my house.

For a completely different flavor using this same recipe dump a can of cubed pineapple and two cans of coconut milk in the crock pot, amazingly refreshing and flavorful.

If they are boneless, I found a recipe a few months ago in a hungery girl book that is fairly low in calories.
You cut the chicken open on one side and make a pocket in the chicken with the surrounding sides still attached. Inside you put a tablespoon refried low fat beans and a wedge of swiss laughing cow cheese low fat of course. Once the chicken is stuffed you dip it in egg and bread it will crushed kelloggs corn flakes. Bake uncovered at 350 until done approx 45 minutes.

Balsamic Chicken Thighs in Crock Pot


This sounds amazing - I'll definitely be trying it this weekend. thanks.

pound it out and roll it up with feta, sundried tomatoes (dried, and then rehydrated with water), garlic, red onion, spinach. Bake. Yum!!!!

I cannot eat chicken thighs...too much fat on them.

I prefer legs, wings, breasts meat.

I'm simple. Place in crock pot, add bbq sauce, cook on low for 6-8 hours. I use boneless, but it falls off the bone if you don't anyway

I use chicken thighs to make curries. I also marinade them in a mixture of yogurt and tandoori spices then either grill on a bbq or broil in the oven. When I do the grill/broil method I use the cold leftovers in salads and wraps.

Ok..I'm thinking I may go the Asian route with the thighs and serve it over sauteed broccoli slaw. Now to figure out a side dish that would work well with it. Suggestions?