Recipes for Chicken Thighs

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

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.

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

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

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.

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/

Leave the skin on

This is soooooo good!

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

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

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

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.

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 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

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