Chicken thighs coming out my ears...halp

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2

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  • bakemma
    bakemma Posts: 161 Member
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    I like mine, skinned and deboned. Cut into cubes, and then coated in an egg wash, then coated in panko. Baked on a pam sprayed baking sheet at 375 for 20-30 minutes, and dipped in basically any sauce. ( my husband prefers curry ketchup. I like country dijon or spicy ketchup)
  • jgnatca
    jgnatca Posts: 14,464 Member
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    The perfect way to prepare chicken thighs.
    http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

    Do them all at once, done.

    Then the world is your oyster.
  • mommyof4cpa
    mommyof4cpa Posts: 82 Member
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    http://www.ourfifthhouse.com/2014/03/slow-cooker-chicken-kale-soup.html

    I just made a batch of this over the weekend. I use unsalted chicken stock, chicken, onions, celery and kale.


    http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/

    I do this as a freezer meal and my entire family eats it.
  • usmcmp
    usmcmp Posts: 21,220 Member
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    Chicken adobo!

    http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html

    I add celery and onion to the pot while it is boiling. Once the chicken thighs are cooked I pull them out and take the skin and bones out, then blend the broth.
  • Nuke_64
    Nuke_64 Posts: 406 Member
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    Coq au Vin

    Unless you consider wine a fruit. Break up the steps into 2-3 days.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
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    Oh, also if you use 2-3lbs of chopped chicken thighs and mix an egg with cornstarch - mix it all in a bag, then pan fry in a little bit of oil, it's a crispy chicken that can be used to make your own Chinese takeout dishes. I like to make a sauce with light soy sauce, honey or sugar, sriracha, lime juice, scallions, ginger, and sesame seeds. We just dip it, but you can pour the sauce over the cooked chicken and serve with roasted broccoli and jasmine rice. If you wanted a thicker sauce, you can add some cornstarch and cook it in the pan and add the chicken back in.
  • auddii
    auddii Posts: 15,357 Member
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    I haven't tried it yet, but this looks really good:
    http://www.tablefortwoblog.com/crockpot-honey-bourbon-chicken/
  • queenliz99
    queenliz99 Posts: 15,317 Member
    edited October 2015
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    jgnatca wrote: »
    The perfect way to prepare chicken thighs.
    http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

    Do them all at once, done.

    Then the world is your oyster.

    This is the best recipe ever. I buy a 5pounds worth of chicken and cook it all at once. The skin is the best part.
  • Ninkyou
    Ninkyou Posts: 6,666 Member
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    Chicken & Dumplings (Crockpot/Slow Cooker)

    Chicken
    Cream of Chicken (2 cans)
    Whatever Veggies tickle your fancy (Carrots, greenbeans, corn, etc)
    1 package of refrigerated biscuits.

    Put everything in the crockpot except the biscuits. Cook on high or low depending on when you want it done. About 45 minutes before you're ready to serve add in the biscuits (I tear them into quarters).

    Bam done. Soooooo good.
  • AlisonH729
    AlisonH729 Posts: 558 Member
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    -Dip them in melted butter with minced garlic in it
    -Then dredge lightly in bread crumbs (pour any leftover butter/garlic on top to help browning)
    -Bake

    Done. Easy.
  • littlebagofbones
    littlebagofbones Posts: 7 Member
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    jgnatca wrote: »
    The perfect way to prepare chicken thighs.
    http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

    Do them all at once, done.

    Then the world is your oyster.

    I do this weekly. It's hard to restrain myself from eating off all the skins the minute they come out of the oven.
  • nickatine
    nickatine Posts: 451 Member
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    Pan fried chicken thighs in Thai peanut chili sauce.
  • JodehFoster
    JodehFoster Posts: 419 Member
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    Blackened chicken
  • Bouteloua1234
    Bouteloua1234 Posts: 13 Member
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    If you like mustard.... http://www.tablefortwoblog.com/holy-yum-chicken/#.UuFPCLRlDIU
  • stealthq
    stealthq Posts: 4,298 Member
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    kpeterson539 wrote: »
    I've actually made this and they are to DIE for!!! Love me some sriracha and honey!!

    http://www.budgetbytes.com/2013/12/honey-sriracha-chicken-thighs/

    If this recipe is made the way I think, you can also vary it by using a jam in place of the honey.
  • Khovde07
    Khovde07 Posts: 508 Member
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    Nuke_64 wrote: »
    Coq au Vin

    Unless you consider wine a fruit. Break up the steps into 2-3 days.

    I second the Coq au Vin. My husband makes it in the slow cooker and it is so dang good! There are a ton of recipes and variations all over the internet.
  • kristydi
    kristydi Posts: 781 Member
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    Haven't read the thread so sorry if I'm being repetitious.

    I cut chicken thighs into chunks and sautee with Taco seasoning for grilled chicken tacos.

    Honey Sriancha Chicken Thighs is another of my favorites.
  • senecarr
    senecarr Posts: 5,377 Member
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    rabbitjb wrote: »
    Owing to an internet order *kitten*-up (OK fat fingers mistyped 1 as 4) I now have significantly more packs of 8 chicken thighs than I was expecting

    I have made chicken cacciatore, yes at 6am, and oven baked tikka chicken thighs on a bed of onions is next

    Any other suggestions

    There is only 1 rule - NO FRUIT PLEASE... I am of the strong opinion that fruit in main courses is the work of the debil

    I find it funny that the censoring made it seem like a worse word than it was. Also, not being able to talk about c ocks in a thread on chicken. It feels like the the swear censoring function has you a little henpecked. Hopefully you'll find the recipe that leaves you feeling the *kitten*-of-the-walk.

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